Description
These cookies will remind you of your favorite drink! An Espresso flavored sugar cookie is rolled in brown sugar and generously drizzled with salted caramel sauce.
Ingredients
Units
Scale
- 2 1/4 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 Tbsp Espresso Powder
- 1/2 tsp Salt
- 3/4 cup Brown Sugar + 1/4 cup for Rolling
- 3/4 cup Sugar + 1/4 cup for Rolling
- 1/4 cup Cream Cheese, cut into pieces and softened
- 6 Tbsp Butter, melted
- 1/3 cup Vegetable Oil
- 1 Egg
- 1 Tbsp Milk
- 1 tsp Vanilla
- 1 cup Salted Caramel Sauce
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl whisk together flour, baking powder, baking soda, salt and espresso powder. Set aside.
- In another large bowl mix together ¾ cup Brown sugar and ¾ cup sugar with softened cream cheese. Mix until smooth.
- Add melted butter and stir until incorporated.
- Whisk in the oil, then whisk in the egg, milk and vanilla.
- Stir in the flour mixture slowly using a wooden spoon or rubber spatula.
- In small bowl or dish, whisk together remaining ¼ cup of brown sugar and ¼ cup of white sugar. This will be used for rolling cookies.
- Using a cookie scoop, gather about 2 tablespoons of dough, roll into a ball and then roll into the brown and white sugar mixture. Place 2 inches apart on cookie sheet.
- With the bottom of a flat bottom glass, gently press down onto the top of each cookie dough ball until they are about 2 inches in diameter.
- Sprinkle cookies with additional brown and white sugar mixture. Bake for 12 minutes or until they just turn golden brown on the edges.
- Let cookies cool on cookie sheet for 5 minutes before removing. Remove and then allow to cool on wire rack.
- Drizzle the tops of cooled cookies with warmed salted caramel.
Notes
Adapted from America’s Test Kitchen Sugar Cookies