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Rich and buttery mocha cookies melt in your mouth with chocolatey goodness. These tender, bite-sized cookies are perfectly sweet with their powdered sugar coating and delicious mocha taste. Enjoy one with coffee or tea.
Find this recipe and more on my blog HERE: https://sugarylogic.com/mocha-almond-balls/
Buttery and nutty mocha cookies have definitive flavors of chocolate and espresso - thanks to the instant espresso and cocoa powder in the dough.
These cookies resemble snowball cookies, using ground nuts, flour, sugar, and butter. With no leavening agents, the cookies hold their round shape after baking. Almost immediately out of the oven, the warm cookies are coated in powdered sugar, providing the perfect sweet taste.
Like my white chocolate cranberry cookies, this simple cookie recipe is great for the holidays as they resemble winter snowballs. But you can enjoy this easy recipe all year round. Serve the cookies alongside coffee, tea, or hot chocolate.
Mocha Almond Cookies
Mocha cookies have no leavening agent or eggs - this means they hold their shape and stay tender. These cookies quite literally melt in your mouth; they are that tender. Here is why you will love this simple recipe:
- Quick and easy recipe to assemble
- Egg-free cookie dough
- Melt-in-your-mouth tender cookies
- Delicious, rich chocolate mocha taste
- Coated in powdered sugar
- Unsalted Butter (softened)
- Granulated sugar
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Instant Espresso
- Ground Almonds
- Powdered Sugar
See the recipe card for ingredient quantities.
STEP 1 - Preheat the oven to 325°F.
STEP 2 - In a large bowl or the bowl of a standing mixer, cream butter and sugar until light and fluffy.
STEP 3 - Whisk flour, cocoa, salt, espresso granules, and ground almonds; gradually beat into creamed mixture.
STEP 4 - With a cookie scoop or your hands, shape the dough into 1 inch. balls; place 2 in. apart on ungreased nonstick or parchment-lined baking trays.
STEP 5 - Bake for approximately 15 minutes or until set. Allow the cookies to cool slightly, about 5 minutes. Roll warm cookies in powdered sugar. Cool on wire racks.
- Ground Almonds - Ground Walnuts, Ground Pecans
- Instant Espresso - Instant Coffee
- Vanilla Extract - Almond Extract, Peppermint Extract
- *Note - If using either of these extracts in substitution, use a lesser quantity. Less is more with both almond and peppermint extracts.
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
- OXO Good Grips Medium Cookie Scoop
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
- Parchment Sheets
Store mocha cookies in an airtight container for up to 4 days at room temperature.
Can you freeze mocha cookies? Transfer cooled cookies to an airtight container or zip-top bag. Freeze the cookies for up to 3 months - thaw them completely before eating.
Other Delicious Cookies
- Sift the cocoa powder and powdered sugar to avoid lumps.
- Chill the dough before baking to prevent spread.
Frequently Asked Questions
How do you know when the cookies are done baking?They will no longer be glossy while achieving a slightly golden brown color.
Why did my mocha cookies spread?Your dough was too warm before baking which caused the cookies to lose shape. The butter began melting outside of the oven instead of while baking. It is also possible ingredients were mismeasured.
How do you make powdered sugar stick to cookies?Roll cookies in powdered sugar while they are still warm. For good measure, roll cookies for a second dose of sugar after they have cooled completely.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments on my website! Take pictures, tag me, and share them with me on Instagram or Facebook.
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cups baking cocoa
- 1 tablespoon instant espresso
- 1 cups ground almonds
- powdered sugar as needed
- Preheat the oven to 325°F.
- In a large bowl or the bowl of a standing mixer, cream butter and sugar until light and fluffy.
- In a separate bowl, whisk flour, salt, cocoa, instant espresso, and ground almonds; gradually beat into creamed mixture.
- With a cookie scoop or your hands, shape dough into 1-inch balls; place 2 inches apart on ungreased baking trays.
- Bake for approximately 15 minutes or until set. Allow the cookies to cool slightly, about 5 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.
- *Yield may differ based on the size of the cookie scoop used.