Coffee-Mocha Cookie Recipe– EPCOT International Festival of the Holidays

The final recipe for National Cookie Day is the EPCOT International Festival of the Holidays Coffee-Mocha Cookie.  This cookie is located at Mele Kalikimaka Holiday Kitchen between Journey Into Imagination and the World Showcase.

Coffee Mocha Cookie Recipe

Makes 20 cookies

Ingredients
Coffee Mocha Cookie
2 3/4 cups 1:1 gluten-free flour
3 tablespoons cocoa powder
2 tablespoons instant coffee
1 teaspoon cream of tartar
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups butter, room temperature
2 cups sugar
4 eggs
1 1/2 tablespoons coffee extract
1/2 teaspoon vanilla extract

Coffee Buttercream
1 cup butter, at room temperature
3 cups powdered sugar
4 tablespoons coffee extract
1 tablespoon vanilla extract

Toppings
60 chocolate-covered espresso beans
1/4 cup grated cocoa nibs

Instructions

1. Whisk gluten-free flour, cocoa powder, instant coffee, cream of tartar, baking soda, and salt together in a medium mixing bowl. Set aside.
2. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add half of gluten-free flour mixture and beat on low speed until incorporated.
3. Add eggs, coffee extract, and vanilla extract and mix on low speed until smooth. While mixer is on low speed, add remaining flour and beat for 1-2 minutes until fully mixed, scraping side of mixer as needed. Cover and chill dough in refrigerator for 30 minutes.
4. Preheat oven to 325ºF. Line 2 baking sheets with silicone mat or parchment paper and set aside.
5. Use a 1/4 cup scoop to shape cookies into balls. Place 6 cookies on each baking sheet and gently flatten to 3/4-inch thickness.
6. Bake for 10-12 minutes until tops just begin to crack, but center is slightly soft.
7. Cool on pan for 5 minutes, then transfer to wire racks until room temperature. Repeat with remaining dough.

Coffee Buttercream

1. Place butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until there are no lumps.
2. Add half of the powdered sugar and beat on medium speed until combined. Add remaining powdered sugar and beat on high speed until fluffy.
3. Add coffee and vanilla extracts and beat until fully incorporated.
4. Cover and refrigerate until ready to serve.

To Serve

1. Spread 1-2 tablespoons of coffee buttercream on top of each cooled cookie.
2. Add 3 chocolate-covered espresso beans and desired amount of grated cocoa nibs to the top of each cookie.

This completes the five cookie recipes presented by Disney today.

Which one is your favorite? Comment and let us know!