Espresso Cream Layer Cookies
These vegan espresso cream layer cookies are crisp, elegant, and sandwiched with creamy espresso filling—basically tiny edible compliments.
Ingredients
- For the Cookies:
- 1 cup all-purpose flour
- ½ cup vegan butter cold, cubed
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- For the Espresso Cream:
- 3 tbsp vegan cream cheese
- 1½ tsp instant espresso
- 2 tbsp powdered sugar
- 1 tbsp almond milk
Instructions
- Preheat oven to 350°F (175°C). Line your baking tray with parchment paper and mentally prepare for greatness.
- In a bowl, whisk together flour, sugar, and salt.
- Add vegan butter and vanilla. Mix until it becomes a soft dough with attitude.
- Roll out dough to ¼ inch thick. Cut with a cookie cutter.
- Bake for 12 minutes or until lightly golden. Cool completely—like your stare when someone says “real butter.”
- Mix cream cheese, espresso powder, almond milk, and sugar into a smooth, creamy filling.
- Sandwich the filling between two cookies like your life depends on it.
- Store in an airtight container unless you plan to eat them all immediately (you will).
Notes
🧪 Nutritional Information (Per Cookie Sandwich)
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
💊 Vitamins & Minerals (Per Serving)
- Iron: 4%
- Calcium: 3%
- Magnesium: 5%
- Potassium: 2%
- Folate: 2%
✨ Tips for Extra Flavor Drama
- Add a dusting of cocoa powder for visual drama and depth.
- Chill the cream before assembly for firmer, sassier cookies.
- Use bold espresso for flavor that doesn’t whisper—it sings.