Espressodoodles Recipe

Name: Espressodoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1 cup Softened Butter; 1 cup Sugar; 2 whole Eggs; 1 teaspoon Vanilla; 2-1/2 cups Flour, White Or Whole Wheat Pastry; 1/2 teaspoons Salt; 2 teaspoons Baking Powder; 1/3 cups Espresso Sugar, Two Ingredients Below; FOR THE ESPRESSO SUGAR:; 1-1/2 Tablespoon Instant Espresso Powder; 1 cup Sugar

Servings: persons

FOR THE COOKIES:
1 cup Softened Butter
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
2-1/2 cups Flour, White Or Whole Wheat Pastry
1/2 teaspoons Salt
2 teaspoons Baking Powder
1/3 cups Espresso Sugar, Two Ingredients Below
FOR THE ESPRESSO SUGAR:
1-1/2 Tablespoon Instant Espresso Powder
1 cup Sugar

1
Preheat oven to 350F.
2
In a mixing bowl cream together the butter and sugar. Add eggs and vanilla. Scrape down the sides of the bowl and add flour, salt and baking powder. Mix till dough comes together.
3
Combine the two espresso sugar ingredients in a shallow bowl.
4
Roll dough into balls the size of walnuts and roll the balls in the espresso sugar. Set on a greased cookie sheet about 2 inches apart.
5
Bake for 9-12 minutes until edges start to brown and center is rising. Let cool on the cookie sheet for 5 minutes, then transfer to a rack to finish cooling.

1118

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE COOKIES:, 1 cup Softened Butter, 1 cup Sugar, 2 whole Eggs, and more.

Yes, Espressodoodles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Espressodoodles

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