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Velvet White Espresso–Glazed Chocolate Christmas Tree Cookies with Dark Drizzle and Gold Sparkle

okies with Dark Drizzle and Gold Sparkle Recipe
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★★★★★

5 from 17 reviews

Delight in these festive Velvet White Espresso–Glazed Chocolate Christmas Tree Cookies, featuring a rich cocoa-infused base enhanced with a subtle espresso hint, topped with a smooth white espresso glaze and a decorative dark chocolate drizzle, finished with a touch of edible gold sparkle for a holiday wow-factor.

Ingredients

Scale

Dry Ingredients

  • 1.75 cups All-purpose flour
  • 0.5 cup Cocoa powder
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Salt

Wet Ingredients

  • 0.5 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 0.5 teaspoon Espresso powder (optional)

Glaze

  • 1 cup Powdered sugar
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Brewed espresso (cooled)

Chocolate Drizzle & Garnish

  • 0.5 cup Dark chocolate chips
  • 1 teaspoon Coconut oil
  • Edible gold sparkles or glitter (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until thoroughly combined; set aside.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
  4. Add Wet Ingredients: Incorporate the egg, vanilla extract, and espresso powder (if using) into the creamed butter mixture, stirring until fully combined and smooth.
  5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  6. Shape Dough: Roll the cookie dough into small balls, about 1 tablespoon each, and arrange them on the prepared baking sheet, spacing each approximately 2 inches apart.
  7. Flatten Cookies: Slightly flatten each dough ball using the bottom of a glass or your hand to help cookies bake evenly.
  8. Bake: Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes, or until the cookie edges are set but centers remain soft.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Prepare White Espresso Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and brewed espresso until smooth and creamy. Adjust the consistency by adding more milk, one teaspoon at a time, if it is too thick.
  11. Melt Dark Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
  12. Glaze Cookies: Dip each cooled cookie into the prepared white espresso glaze, allowing any excess glaze to drip off. Place the glazed cookies back on the wire rack to let the glaze set slightly.
  13. Decorate with Chocolate Drizzle: Transfer melted dark chocolate to a piping bag or a small plastic bag with a snipped corner. Drizzle the chocolate over the glazed cookies in a decorative pattern.
  14. Add Gold Sparkles: While the chocolate drizzle is still wet, sprinkle edible gold sparkles or glitter over the cookies to create a festive, sparkling finish.
  15. Set and Serve: Allow the cookies to set completely at room temperature before serving. Enjoy these elegant Velvet White Espresso–Glazed Chocolate Christmas Tree Cookies with family and friends during the holiday season!

Notes

  • For a stronger espresso flavor, increase the espresso powder to 1 teaspoon.
  • Use full-fat milk for a richer glaze or substitute with a dairy-free alternative for a lactose-free option.
  • If you do not have an espresso machine, strong brewed coffee can be used as a substitute.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • You can prepare the glaze and chocolate drizzle ahead of time and refrigerate them; rewarm gently before use.
  • To keep cookies crisp, do not stack glazed cookies while the glaze is still wet.

Nutrition

Keywords: Christmas cookies, chocolate cookies, espresso glaze, holiday dessert, festive cookies, cocoa cookies, chocolate drizzle, gold sparkle cookies

Find it online: https://cheframiflavor.com/okies-with-dark-drizzle-and-gold-sparkle-recipe/