Add style to Christmas with delicious mocha cookie recipes! Try different variants

Do you enjoy coffee in its various forms?

If so, you’ll be glad to know that you can also use it for Christmas baking, just like our grandmothers used to do.

You can add a small amount of coffee to dough, creams, and toppings.

Take inspiration from our Mocca cookie recipes! The name ‘Mocca’ comes from the type of coffee pot used to prepare coffee, especially in Italy, but you can use almost any kind of coffee.

Which variation will you try first?

Mocca cookies decorated with coffee beans

This tasty Christmas cookie is really “full” of coffee. You can use it when preparing the dough, cream, and topping.

Ingredients:

• 1 1/2 cups of plain flour
• 1 cup of butter
• 1/3 cup of powdered sugar
• 1/2 cup ground almonds or walnuts
• 2 egg yolks
• 1 tbsp of instant coffee
• 1 tbsp rum
• 1 teaspoon of vanilla sugar

Cream

• 1/4 cup of powdered sugar
• 1/4 cup of butter
• 1/4 cup of ground almonds or walnuts
• 1 teaspoon of instant coffee
• 1 teaspoon of rum

Glaze

• 5 tablespoons of powdered sugar
• 1 egg white
• 1/2 teaspoon of instant coffee
• coffee beans in chocolate for decoration

Method:

1. Mix flour with ground almonds or walnuts in a bowl.
2. Beat butter with powdered sugar, vanilla, egg yolks, coffee powder, and rum until foamy.
3. Add flour with almonds or nuts and work into a soft dough.
4. Wrap the resulting dough in cling film and let it rest in the fridge for at least 2 hours.
5. Then, roll out the dough to a thickness of approx. 3 mm.
6. Use the cutters to cut out round, square, or other shapes.
7. Transfer the Mocca cookies to a paper-lined baking sheet.
8. Preheat the oven to 340°F.
9. Bake for 10-12 minutes.
10. In the meantime, prepare the cream.
11. Beat butter, powdered sugar, vanilla, and coffee powder dissolved in rum again until smooth.
12. Then, stir in ground almonds or walnuts.
13. After this cream has cooled, glue the individual shapes of the cookies and pour the created coffee glaze over the Mocca cookies.
14. You can prepare this simply by whipping egg whites with powdered sugar and coffee.
15. Finally, decorate each piece of candy with chocolate coffee beans.

Peppermint Mocha Cookies

These peppermint mocha cookies are soft-baked, generously dunked in white chocolate, and topped with a sprinkle of candy cane crunch.

They have a brownie-like texture and always disappear first at a cookie exchange. Combining the flavors of chocolate crinkle cookies and mocha cheesecake brownies, these soft-baked cookies have been described as “the best thing to happen to Christmas cookies.”

If you close your eyes and take a bite of these cookies, you’ll be surprised to find a cookie instead of a brownie in your hand. They taste just like fudgy brownies, thanks to my basic chocolate cookie dough.

Ingredients:

• 1/2 cup of unsalted butter
• 1/2 cup of granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
• 1/8 teaspoon salt
• 1 cup mini or regular-size semi-sweet chocolate chips
• 8 ounces white chocolate, coarsely chopped
• 3 large candy canes, crushed

Method:

1. In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar together at medium-high speed until fluffy and light in color, for about 2-3 minutes. 
2. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined.
4. With the mixer running on low speed, slowly pour the wet ingredients into the mixer. Beat on low until combined, and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover the dough tightly and chill it in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
5. Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10 minutes. If the cookie dough has been chilled for more than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
6. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Scoop and roll dough, 1.5 Tablespoons of dough each, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
8. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
9. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
10. Melt the chopped white chocolate in a double boiler or use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl.
11. Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. 
12. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies.
13. Place the baking sheet into the refrigerator to help the chocolate set, about 1 hour.

Chocolate Espresso Linzer Cookies

These chocolate espresso linzer cookies are delicate, buttery, crisp, and perfect for Christmas!

Despite the long process of chilling and rolling out the dough, these cookies are surprisingly easy to make and only require ten ingredients.

Make these for someone special to let them know how much you care!

Ingredients:

• 2 cups of all-purpose flour
• 1/2 cup of almond flour
• 2 Tbsp espresso powder
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup of granulated sugar
• 1 egg
• 1 teaspoon vanilla paste or extract

For the chocolate ganache:

• 1/2 cup baking chocolate
• 1/4 cup heavy cream

Method:

1. Whisk together the flour, almond flour, espresso powder, and salt in a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2-3 minutes until light and fluffy.
3. Add the egg and vanilla to the butter and sugar mixture and mix until fully combined. 
4. Add the dry ingredients in two batches, mixing on low speed until everything is mostly combined. 
5. Use a rubber spatula to scrape the bottom of the bowl and finish combining the dough. It will seem dry, but that’s okay. 
6. Divide the dough in two, shape it into disks, and wrap it tightly with plastic wrap. Chill it in the fridge for at least one hour or up to a few days.
7. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. 
8. On a lightly floured surface, roll out one disk of dough to ⅛” in thickness. Use a 2 ½” fluted round cutter and a 1″ heart cutter. Cut out an even number of solid cookies and cookies with a heart cutout. 
9. Bake the frozen cutout cookies for about 10 minutes and the tiny hearts for about 8 minutes. Allow the cookies to cool completely on the baking sheet.
10. Repeat with the remaining cookie dough.  
11. Then, prepare the chocolate ganache. In a heat-proof bowl, combine the chocolate and heavy cream. 
12. Heat in the microwave in 15-second intervals. Gently stir between each interval. 
13. Bake for 1Once fully melted and combined, allow to sit for just a few minutes to cool down, then immediately use to assemble cookies.

For cookie assembly:

• Pair the Linzer cookies up and sprinkle powdered sugar and/or cocoa powder on the top heart cookies.
• Spread a thin layer of chocolate ganache on the bottom cookie, then place the paired cookie on top. 

Mocca Cookies with chocolate topping

We recently discovered a delicious Christmas treat – Mocca Cookies with a rich chocolate topping.

The combination of coffee and chocolate flavors makes these cookies an indulgent treat. They’re perfect for satisfying your sweet tooth and would be great for sharing at a gathering or enjoying a cup of coffee.

The recipe is surprisingly easy to follow, and the end result was absolutely worth it!

Get inspired by our recipe below and let us know if you liked these cookies as we did!

Ingredients:

• 1 1/2 cups of plain flour
• 1 cup of butter
• 1/2 cup of granulated sugar
• 2 tablespoons of granulated coffeee
• 2 teaspoons of espresso
• hot chocolate
• sprinkles for decoration

Method:

1. In a mixer, beat the butter and powdered sugar until smooth.
2. Dissolve half the amount of granulated coffee in two teaspoons of espresso and add it to the butter and sugar.
3. Mix it up.
4. Add the sifted flour and the remaining coffee powder when a creamy mixture is formed.
5. Work into a dough, which you then wrap in cling film and place in the fridge overnight.
6. The next day, roll out the dough into a thin pancake – around 0.2 inches.
7. Using an oval cutter, cut out the shapes and place them on a baking sheet lined with baking paper.
8. Then, put the trays in the fridge for 10 minutes.
9. Preheat the oven to 340°F and bake for 12-15 minutes until golden.
10. After the mocha ovals have cooled, pour melted dark chocolate over them and decorate them with sprinkles.

Hazelnut Coffee Mini Cakes

We want to share with you our latest Christmas culinary creation: A light and delicious cookie that looks and tastes great – Hazelnut Coffee Mini Cakes!

These delightful treats are bursting with the rich flavors of hazelnut and coffee, making them a perfect indulgence for any coffee lover.

The moist and tender texture of the cakes, combined with the aromatic coffee undertones, creates a truly delightful sensory experience.

Filled with light hazelnut cream, these mini cakes are a decadent delight that we believe our readers will thoroughly enjoy.

Ingredients:

• 1 1/2 cup of all-purpose flour
• 1/2 cup of butter
• 1/2 cup of powdered sugar
• 1/4 cup of ground hazelnuts
• 1 egg
• 1/4 cup of espresso
• 1 bag of baking powder
• a few whole hazelnuts for decoration

Cream

• 1 1/2 cup of powdered sugar
• 1/4 cup of butter
• 1/4 cup of espresso

Method:

1. In a large bowl, beat the butter and sugar until fluffy.
2. Add the egg and mix.
3. Add sifted flour with baking powder, espresso, and ground hazelnuts.
4. Mix thoroughly and work into a dough.
5. Shape the dough into a ball, cover it with cling film, and refrigerate it for an hour.
6. Meanwhile, prepare the coffee cream filling.
7. Put the icing sugar, espresso, and melted butter in a bowl and mix it first with a spoon and then with a whisk to make a smooth cream.
8. Cover the bowl with cling film and let it sit at room temperature.
9. Then, take the dough out of the fridge and roll it out into a thin pancake – around 0.2 inches.
10. Use the cutters to cut out circles or other shapes, which you place on a baking sheet with baking paper.
11. Place in an oven preheated to 360°F and bake until golden, approx. 12-15 minutes.
12. After cooling, use a piping bag fitted with a smooth round nozzle to pipe some cream onto the flat side of the cookies.
13. Cover with the other part and press lightly.
14. Finally, decorate the top of the mocha cookie with cream and one hazelnut.

No-bake Mocha Christmas Cookies

These no-bake mocha cookies should be kept in an airtight container in the freezer to maintain their freshness.

When you’re ready to enjoy them, simply take the cookies out of the freezer and let them sit at room temperature for 5-10 minutes.

This allows the cookies to thaw slightly and become perfectly soft and flavorful.

Ingredients:

• 1 cup of crushed butter cookies (shortbread fingers or similar)
• 2 cups of whipping cream
• 1/4 cup of powdered sugar
• 1 1/2 cup of condensed milk
• 3 tbsp of granulated coffee

For the frosting

• 1/2 cup dark chocolate
• chopped almonds or hazelnuts as desired

Method:

1. Take two to three tablespoons of the total amount of cream, add granulated coffee, and heat on the stove until the coffee dissolves.
2. Allow to cool completely, and then add condensed milk, preferably cold, from the fridge.
3. Mix thoroughly until the coffee is combined with the condensed milk.
4. Whip the remaining cream with powdered sugar and slowly add it to the condensed milk with coffee.
5. You should get a light, fluffy mixture.
6. Put the mixture in a baking tray lined with baking paper, adjust the height of the mixture to your preferences.
7. If you spread the mixture too thin, the layer you put in the cookies will be thin.
8. Place in the freezer for a few hours.
9. Cut out the frozen coffee cream using a cookie cutter as close to the size of the butter cookies as possible.
10. Place it on one cookie and fold the other.
11. Put the cookies in the refrigerator for 30 minutes.
12. Then melt the dark chocolate and dip the mocca cookies into it.
13. Allow to drain and sprinkle with chopped almonds or walnuts.
14. Place the candies vertically on a plate so that the fresh chocolate does not touch the surface, and put them in the freezer.
15. Then, store them in a container in the freezer.

Christmas baking and Coffee

‘Tis the season for holiday baking, and what better way to infuse warmth and flavor into your Christmas treats than with the beloved essence of coffee?

From the classic Italian delicacy of Tiramisu to the velvety richness of coffee panna cotta, coffee-based desserts have garnered a special place at the festive table.

But let’s not stop there – envision your traditional sweet delights, from brownies to roulades to Christmas cookies, elevated to extraordinary heights with the aromatic addition of coffee.

Our collection of Mocca cookie recipes embodies this delightful transformation, presenting a fusion of traditional confections with a coffee-infused twist.

Explore the versatility of using both classic ground coffee and soluble instant coffee to impart that distinct coffee essence into your baking creations.

Whether it’s the rich and creamy notes of instant coffee complementing buttery creams or the bold flavors of espresso or drip coffee enhancing the depth of Mocca cookies, the aromatic allure of coffee is sure to warm hearts and tantalize taste buds this holiday season.