Captain Marvel Coffee Sugar Cookies
Captain Marvel Coffee Sugar Cookies www.pineappleandcoconut.com
Makes 20 large 3 inch square cookies.
Ingredients
- 3 C 360 g AP Flour
- ½ teaspoon kosher salt
- ½ teaspoon Baking Powder
- 2 tablespoon Espresso Powder instant coffee, or fresh coffee grinds, finely ground
- 1 C 2 sticks approx 226 g Butter, cool room temperature
- 1 C 200g granulated sugar
- 1 Egg large, cool room temperature
- 2 teaspoon Vanilla Extract
- 2 teaspoon Coffee Extract
Instructions
- 1. Preheat oven to 350 Deg F. Prepare baking sheets with parchment paper
- 2. In a medium bowl whisk together the flour salt, baking powder and espresso powder or coffee grinds.
- 3. Cream together butter and sugar in a stand mixer until light about 3 minutes. Add in egg and extracts and mix again until well combined, scraping down sides of bowl and beater when needed
- 4. Add in flour mixture and mix on low until fully incorporated. Stop mixer and knead dough slightly by hand.
- 5. Flour a smooth surface or silicon bake mat and roll out half of the dough to ⅓” thick. Flour dough as needed to keep from sticking. Keep remaining dough chilled until ready to use.
- 6. Press cutter into flour then into the the rolled out dough. Carefully transfer to prepared baking sheets
- 7. Bake 7-8 minutes until edges are starting to turn golden and tops no longer look shiny. Let cool for 5 min on baking sheet then carefully transfer to wire cooling sheet to cool completely.
- 8. Keep in airtight container or resealable bag up to two weeks at room temperature. Freeze up to 6 months.
Notes
To make these traditional sugar cookies omit the espresso powder and coffee extract and use 1 tablespoon of vanilla extract.
This dough does not have to be chilled. The dough will be a little sticky at first if using right away, dusting your rolling surface with flour and the dough with flour to keep from sticking to surface and cutter will add in a little more flour to the dough. You can chill the dough if you like. The cookies will spread a minimal amount when made right away, less if chilled before baking.
To make the iced cookies use Royal Icing mixed to just thicker than flooding consistency. Separate into three bowls, dye one red, one royal blue, one golden yellow. Use a piping bag with a #2 tip or no tip to decorate. Letting each color firm up completely before piping in the next color so they don’t bleed into each other. For the decoration on the Hala Star I used edible gold dust mixed with vodka and painted on the Hala Star detail.