Mocha Swirl Sugar Cookies
Soft, swirled cookies that balance espresso and chocolate with a sweet, buttery base. Perfect for dessert, coffee breaks, or showing off.
Ingredients
- 2 ½ cups all-purpose flour because structure matters
- 1 tsp baking powder so they don’t turn into bricks
- ½ tsp salt balances sweetness
- 1 cup butter softened, not melted
- 1 cup granulated sugar the sweet base
- 1 egg helps everything bind
- 1 tsp vanilla extract adds depth
- 1 tbsp espresso powder for bold flavor
- 2 tbsp cocoa powder brings the mocha magic
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- In another bowl, beat butter and sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until smooth.
- Gradually add dry ingredients, stirring until fully combined.
- Divide dough in half. Mix espresso powder and cocoa powder into one half.
- Roll both dough halves into equal-sized rectangles.
- Place the mocha dough on top of the plain dough and roll tightly.
- Chill for 10 minutes, then slice into cookies.
- Bake for 10–12 minutes until lightly golden. Cool before devouring.
Notes
Nutritional Values (Per Serving)
- Calories: ~150
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Iron: 5%
- Magnesium: 3%
- Potassium: 2%
- Calcium: 2%
- Folate: 4%
Additional Notes/Tips
- Use dark cocoa powder for a richer mocha flavor.
- For extra crisp edges, chill the dough longer before baking.
- Store in an airtight container for up to 5 days.
- Want more espresso kick? Add an extra ½ tablespoon of espresso powder.