Winter Spice Mocha Sugar (Print Version)

Soft sugar cookies with warm winter spices and mocha, topped with a sweet sugar crust.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground ginger
05 - 1/4 teaspoon ground cloves
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt

→ Mocha Flavor

08 - 1 tablespoon instant espresso powder

→ Wet Ingredients

09 - 1 cup unsalted butter, softened
10 - 1 1/4 cups granulated sugar
11 - 1 large egg
12 - 2 teaspoons pure vanilla extract

→ Sugar Coating

13 - 1/3 cup granulated sugar for rolling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, cinnamon, ginger, cloves, baking soda, and salt in a medium bowl and set aside.
03 - Dissolve espresso powder in 1 tablespoon hot water in a small bowl and allow to cool.
04 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
05 - Add the egg, vanilla extract, and cooled espresso mixture to the butter and sugar. Mix until combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
07 - Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll the balls in the extra granulated sugar.
08 - Place the dough balls 2 inches apart on prepared baking sheets.
09 - Bake for 11 to 13 minutes until edges are set but centers remain soft.
10 - Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • Soft centers with a delicate crackled sugar crust that gives you the best texture contrast with every bite.
  • The mocha-spice blend is warm and sophisticated without being heavy, making them perfect for both coffee breaks and gifting.
  • They come together faster than you'd expect and taste like you spent hours on them.
02 -
  • Overbaking is the enemy here—soft centers are the whole point, so err on the side of underdone and let carryover heat finish the job.
  • The espresso powder absolutely must dissolve in hot water first, or you'll get gritty pockets that feel unpleasant on your teeth.
  • Room-temperature butter is crucial; cold butter won't cream properly and warm butter will split your dough.
03 -
  • Invest in a good instant espresso powder—the difference between grocery store and specialty coffee brands is noticeable and worth it.
  • If your cookies spread too much, your butter was too soft or your oven runs warm; chill the dough for 15 minutes before baking next time.

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