Chocolate Almond Espresso Cookie Cutouts

from ButterYum


  • 16 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 teaspoon instant espresso powder
  • 2 1/3 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2/3 cup dutch-processed cocoa powder, sifted


  1. Preheat oven to 350F.  
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar.
  3. In a small bowl, combine the eggs, vanilla extract, almond extract, and espresso powder; add to the butter/sugar mixture until combined.
  4. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa; slowly add it to the butter mixture until all the ingredients are well combined. 
  5. Roll dough to a thickness of 1/4-inch between two layers of parchment.  
  6. Cut out desired shapes with a lightly floured cutter and chill until firm before transferring to a silicone lined sheet pan.  
  7. Bake for about 10 minutes.  
  8. Cool for 5 minutes before transferring cookies to a cooling rack.  
  9. Top with fondant cutouts, if desired, while cookies are still warm.
  10. Store in an airtight container for up to a week.