Espresso coffee cookies

8 servings
30 min
10 min


Number of serving: 8
All purpose flour 250 g.

Baking powder 3/4 tsp.

Baking soda 1/2 tsp.

Salted butter 125 g.

Icing sugar 130 g. *

Egg (medium) 1

Espresso powder 1 1/2 tsp. (mix in hot milk 2 tsp. and let it cool to room temperature)


  • 1. Sift flour with baking power and baking soda then set aside.
    2. In the mixing bowl, cream the butter till soft and add in icing sugar. Beat the butter and icing to light and fluffy about 6 mins.
    2. Add in egg mix well then add coffee mixer.
    3. Slowly add flour mix with low speed till incorporated (only few mins).
    4. Put the cookie batter in the piping bag with a piping tip (I used Wilton's tip 1M) and pipe the cookie batter to the greased baking tray. Bake in preheat oven 180C for 10-12 mins.

    Remarks: The amount of icing sugar can be adjusted to suit your liking.




What is Wilton's tip 1M? is it round or flat or...what shape is it? how did you pipe to make it look like that in the picture? and how big is it?


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