Cappuccino Blossoms
Indulge in the rich, coffee-infused decadence of Cappuccino Blossoms, a delightful twist on the classic blossom cookie that’s perfect for coffee and chocolate lovers alike. These soft, pillowy cookies feature the bold flavor of instant coffee blended into a buttery, tender dough, rolled in a snowy coating of powdered sugar for a touch of sweetness. Topped with a melty chocolate kiss pressed into the center while still warm, each bite is a harmonious balance of creamy chocolate and aromatic espresso. Ready in just over 30 minutes, Cappuccino Blossoms make an irresistible addition to holiday cookie trays, dessert tables, or as a pick-me-up treat alongside your favorite latte. With straightforward ingredients and easy instructions, this recipe is as simple to prepare as it is to savor!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons instant coffee granules
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 36 pieces chocolate kisses (unwrapped)
- 0.5 cup powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes using an electric mixer.
Beat in the egg, milk, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, instant coffee granules, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Scoop tablespoon-sized portions of dough and roll them into balls.
Roll each dough ball in powdered sugar until fully coated, then place them 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Remove cookies from the oven and immediately press an unwrapped chocolate kiss into the center of each cookie while they’re still warm.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 691.4 g | 251% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 443.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 377 mg | 29% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
