Iced Vanilla Latte Cookies Recipe

Name: Iced Vanilla Latte Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached, all-purpose flour; 1 cup white whole wheat flour; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 1/2 sticks (12 T) unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 2 eggs, at room temperature; 2 tsp vanilla bean paste or extract; 1 T instant espresso powder or dark-roast coffee (e.g., Medaglia D'Oro or Starbucks Via French Roast); 2/3 cup whole-milk buttermilk, well-shaken and at room temperature; FOR ICING; 1 1/2 cups powdered sugar; About 3 T whole-milk buttermilk, well-shaken and at room temperature; 2 tsp vanilla bean paste or extract; small pinch of salt

Servings: persons

2 cups unbleached, all-purpose flour
1 cup white whole wheat flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 sticks (12 T) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 eggs, at room temperature
2 tsp vanilla bean paste or extract
1 T instant espresso powder or dark-roast coffee (e.g., Medaglia D'Oro or Starbucks Via French Roast)
2/3 cup whole-milk buttermilk, well-shaken and at room temperature
FOR ICING
1 1/2 cups powdered sugar
About 3 T whole-milk buttermilk, well-shaken and at room temperature
2 tsp vanilla bean paste or extract
small pinch of salt

1
["Heat oven to 350u00b0F with rack in middle. Line baking sheets with parchment paper.", "Whisk together flour, baking soda, and salt in a medium mixing bowl. Set aside. In a liquid measuring cup, whisk together the buttermilk, instant espresso powder and vanilla bean paste until well integrated. Also set aside.", "Using a stand or electric mixer, beat together the butter and sugar on medium-high speed in a large bowl until pale and fluffy, about 3 minutes, scraping down the sides of the bowl one or two times. Reduce the speed to medium, and add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add flour mixture in three batches, alternating with two additions of the buttermilk-espresso-vanilla mixture, and mix at low speed, just until smooth. Scrap down the sides of the bowl several times to prevent over-mixing.", "Drop level tablespoons of dough (a cookie scoop works well) about 1 1/2 inches apart onto a parchment-lined baking sheet. Bake until cookies are puffed in the middle and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheet for one minute then transfer to cooling racks.", "FOR ICING:
2
Whisk together all ingredients -- you may need to add a little more buttermilk or powdered sugar to reach a spreadable consistency. Spread in a thin layer on tops of slightly warm or cooled cookies.
3
Let stand until cookies are completely cool and glaze is set."]

1446

kcal

Calories

Fat

189

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 15 ingredients. The key ingredients include: 2 cups unbleached, all-purpose flour, 1 cup white whole wheat flour, 1/2 tsp baking soda, 1/2 tsp kosher salt, and more.

Yes, Iced Vanilla Latte Cookies falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Iced Vanilla Latte Cookies

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