Mochaccino Sparkle Cookies
Preparation: 30 min.
Cooking: 12 min.
Total: 42 min.
- 3/4 Cup butter , at room temperature
- 1 Cup dark brown sugar, packed
- 1 Cup granulated sugar
- 1 1/2 Cup cocoa powder , sifted
- 2 Tbsp instant espresso powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 4 egg whites
- 1 Cup plain yogurt
- 3 Cup all purpose flour
- 1 Cup decorative sugar
Beat butter in a standing mixer bowl on medium-high speed until light, about 1 minute. Add sugars, cocoa, espresso, baking soda, spices and salt and beat until combined. Beat in egg whites and yogurt.
Lower the mixer speed and add flour in 1 cup at a time until just blended do not over mix. Cover the mixing bowl and chill in the refrigerator until the dough is easy to scoop.
Meanwhile, preheat the oven to 350 ℉ and line rimmed baking sheets with parchment paper. Scoop balls of dough (I use a 1.5 tsp size scoop), roll them generously in decorative sugar and arrange on the baking sheets at least 2 inch apart.
Bake cookies in batches about 12 minutes or until edges are just firm. It's okay to under bake middles slightly if you like a more chewy center. Cool on pan for a few minutes before transferring to a rack to cool.