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Clareos

Soft baked chocolate sugar cookies with coffee buttercream filling.
Course Dessert
Cuisine American
Keyword Chocolate, Coffee, Cookies, Espresso, Frosting
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 18 sandwich cookies
Author Jane Stern

Ingredients

For Cookies

  • 1 ¼ cups flour, plus extra for rolling dough 5.75 oz
  • 2 teaspoons instant espresso powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, at room temperature 6 oz
  • ¾ cup granulated sugar 5.5 oz
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened Dutch-process cocoa powder 2.5 oz

For Filling

  • 3 tablespoons unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons powdered sugar 4 oz
  • 1 tablespoon strongly brewed coffee, plus extra if filling is too thick

Instructions

To Prepare Cookies

  • In a medium bowl, whisk together the flour, espresso powder, and salt, and reserve. In the bowl of an electric mixer on medium-high speed, beat the butter until creamy, about 1 minute. Gradually add the granulated sugar and beat until light and fluffy, about 2 minutes. Add the egg and beat until thoroughly combined. Add the vanilla extract and beat until thoroughly combined. Reduce the speed to low and gradually add the cocoa powder, mixing until just combined. Add the flour mixture in three additions, mixing until just combined. Divide the dough into two equal pieces. Form the dough into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  • When ready to bake, preheat the oven to 325℉ and line the baking sheets with parchment paper.
  • On a lightly floured surface using a lightly floured rolling pin, roll the dough to ¼-inch thickness. Using a 2-inch round or scalloped cookie cutter, cut as many circles as possible and place 1 inch apart on the prepared baking sheets. Repeat with the remaining dough, gathering up the scraps, re-rolling, and cutting until all the dough is used.
  • Bake the cookies until they no longer look wet and are soft to the touch, 7 to 9 minutes. Remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack to cool completely.

To Prepare Filling

  • In the bowl of an electric mixer on medium- high speed, beat the butter until creamy, about 1 minute. Reduce the speed to low and gradually add the powdered sugar. Add the coffee and mix until thoroughly combined (adding more, 1 teaspoon at a time, if necessary to reach the desired consistency). Increase the speed to high and beat until the filling is creamy, about 2 minutes.

To Assemble Cookies

  • Spoon 1 teaspoon of the filling on the flat side of one cookie. Place the flat side of a second cookie against the filling, as if making a sandwich. Press gently, just until the filling is at the edge of the cookies. Repeat with the remaining cookies.

Notes