Espresso Cream Topped Cookies
Crispy vanilla cookies crowned with whipped espresso cream that delivers sweet drama and caffeine in every fabulous, plant-based bite.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan butter
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp non-dairy milk
For the Espresso Cream Topping:
- ½ cup vegan butter
- ¾ cup powdered sugar
- 1 tbsp brewed espresso
- ½ tsp vanilla
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line your tray and pretend you're in a baking show.
- Whisk flour, cornstarch, baking powder, and salt. Set aside like a responsible adult.
- Beat vegan butter and sugar until creamy. Add vanilla and milk, mix until smooth like your favorite playlist.
- Add dry mix to wet mix. Stir until it looks like something you'd secretly eat raw.
- Scoop tablespoons of dough onto tray. Flatten slightly with your fingers or something less sticky.
- Bake for 10–12 minutes until edges are golden. Cool completely or deal with melty regret.
- For the topping, whip vegan butter with sugar, espresso, vanilla, and salt until it fluffs like drama on reality TV.
- Pipe or spoon cream on top of each cooled cookie. Make them look as extra as you feel.
- Chill to set or eat instantly because patience is overrated.
- Garnish with a cocoa dusting or edible glitter, because you’re worth it.
Notes
🧬 Nutritional Values (Per Cookie)
- Calories: 195
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
💊 Vitamins & Minerals (Per Serving)
- Iron: 5%
- Calcium: 3%
- Vitamin E: 4%
- Magnesium: 2%
- Folate: 3%
💋 Notes & Tips
- Use espresso powder in the cream for deeper flavor and bigger attitude.
- Add cocoa nibs or chocolate shavings if you’re feeling extra.
- Let cookies cool fully before frosting unless you love chaos.
- For a mocha twist, mix in a little cocoa with the cream.
- These freeze well, but let’s be real—they won’t last that long.