Hello lovely friends, hope you had an awesome weekend! Today I’m sharing a yummy Vanilla Mocha Twirl Cookies recipe that I tried from a recipe book that I have. It has some really delicious recipe that I plan to try and share with you how it goes!
Vanilla Mocha Twirl Cookies
This recipe is not hard at all to make but a bit tricky. I guess as you get the hang of it, it will probably get easier and easier. I’m definitely making these Mocha Twirl Cookies again because they turned out so good! It’s perfect for tea time, a party treats or any gathering at home.
Ingredients:
- 125g. {4 Oz} of butter at room temperature
- 110g {1/2 cup} of caster sugar {super fine sugar but not icing sugar}
- 250g {1 2/3 cups} of all purpose flour.
- 2 tsp of instant espresso coffee granules
- 2 tsp of cocoa powder
- 1 tsp of vanilla extract
- 2 tsp of boiling water
- 1 egg
Directions
Preheat the oven to 180ºC/350ºF and Line oven trays with baking paper.
Mix well boiling water and coffee. Set aside.
In an electric stand mixer, beat butter, sugar, egg and extract in a small bowl until well combine. Add in the flour little by little.
Divide the batch in 2. Stir in one batch the combined water and coffee and the cocoa to make the mocha dough.
Here is the tricky part. Make long strips of dough, like worm candies LOL with both batches. Then twist one vanilla strip with a moka one together and cut every 2 inches or so. The length is actually up to you. Do this until you finish all the dough.
Place Twirl cookies with a good distance from each other so when they grow they don’t touch each other. They don’t really grow much so 1 inch is good enough. Bake for about 15 minutes and let it cool.
You can storage the twirl cookies in airtight containers for up to a week but I bet they won’t last the next day LOL.
Serve and enjoy!
So, your turn, have you made cookies like these Mocha Twirl Cookies before? If so what did you do differently? so I we all can learn something new. If not what would you add to these?
Vanilla Mocha Twirl Cookies
Ingredients
- 125 g. {4 Oz} of butter at room temperature
- 110 g {1/2 cup} of caster sugar {super fine sugar but not icing sugar}
- 250 g {1 2/3 cups} of all purpose flour.
- 2 tsp of instant espresso coffee granules
- 2 tsp of cocoa powder
- 1 tsp of vanilla extract
- 2 tsp of boili