Coffee cookies with mocha filling
Nov 24, 2025
A treat for bean lovers: coffee cookies with a mocha filling are perfect for all espresso and buttercream lovers. The delicate espresso cookies with a buttery filling, scented with coffee and rum, melt in your mouth without overpowering the other cookies on your Christmas plate. If you're looking for a coffee cookie recipe that has both style and flavor, this one is for you.
Ingredients for espresso cookies
250 g plain flour Farina per Dolci (Molini Pizzuti)
180 g cold butter, cut into cubes
70 g powdered sugar
1 egg yolk
1 teaspoon instant coffee (dissolved in 1 teaspoon hot water)
a pinch of salt
optional: a few drops of vanilla extract
Dough preparation procedure
Mix the flour, sugar and salt. Add the cold butter and use your fingers to work the mixture into fine crumbs. Stir in the egg yolk and coffee essence, or vanilla, and quickly work into a smooth dough. Wrap it in cling film and chill in the fridge for at least an hour.
Then roll out the dough thinly, cut out the desired shapes and bake at 170°C for about 8 to 10 minutes – depending on size and thickness. The candy should remain light, only slightly golden.
Why this flour?
Farina per Dolci is a fine, smooth flour with a lower gluten content - ideal for sweets that should be fragile, melty and easy to bite into. It does not stretch, does not break, is not tough. Combined with buttercream, it forms an irresistible duo.
Classic mocha buttercream
150 g softened butter
70 g powdered sugar
2 teaspoons instant coffee dissolved in 1 teaspoon hot water
optional: a few drops of rum or espresso
Beat the butter and sugar until fluffy, then gradually stir in the coffee and, if desired, rum. The cream should be soft, fragrant, stable and smooth.
Always connect two biscuits with a thin layer of cream. Ideally, let them sit in the refrigerator for a few days - the flavors will blend, the brittleness of the biscuits will soften, and they will still remain elegantly compact.
Why bake coffee cookies with mocha filling?
- ✓ Elegant and balanced in taste
- ✓ Looks luxurious on a Christmas bowl
- ✓ Easy dough and cream preparation
- ✓ Coffee and butter flavor, subtle bitterness
- ✓ Ideal for espresso lovers
FAQ and rescue
Does the dough break when rolling?
Try letting it rest for a while outside the fridge or roll it between two sheets of baking paper.
Has the cream curdled or is it not smooth?
The butter and coffee should be at a similar temperature – room temperature. Cold coffee can curdle the butter.
Can I flavor the cream differently?
Yes, you can use nut liqueur or hazelnut butter instead of rum, but the basic combination of coffee and butter remains key.
How long will it last?
Refrigerate for up to 14 days. The cookies taste best after 2 to 3 days – the butter will soften the cookie and the flavors will meld.
Keywords
coffee cookies with mocha filling, espresso shortbread cookies, coffee buttercream, coffee and butter cookies, coffee cookies with cream
