Now that Halloween is over (and we’re halfway through the 12 Weeks of Christmas Cookies!), are you already planning for Thanksgiving? I know some who are already knee-deep in planning, and others who haven’t even thought about it yet. I’m somewhere in between; since it’s my turn to host again this year, I’ve been trying to put together a menu at least so that I can let people know what else to bring. So far it’s slow-going, although I do have a few ideas in mind. My mother-in-law’s cracked wheat rolls for one thing, those are a given! I’ve also been thinking about taking care of dessert this year – since I normally take care of the turkey, stuffing, gravy, and a side or two, I usually leave dessert to someone else. However, I’ve been thinking about running a pie week here on Sugarcrafter the week before Thanksgiving, with a different pie Monday-Friday. I’d like to know your thoughts and whether this is something you may be interested in, so please leave a comment or shoot me an e-mail to let me know! In the meantime, I hope you enjoy these soft vanilla cookies with a hint of espresso. They are perfect by themselves or dipped into your after-dinner coffee!
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 Tbsp instant espresso
- 1 tsp vanilla
- 1 vanilla bean, split and scraped
- 1/4 tsp ground cinnamon
- 2 cups all-purpose flour
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, beat the butter on medium speed until smooth. Reduce the mixer speed and beat in the powdered sugar, espresso, vanilla, vanilla bean, and cinnamon.
Add in the flour, beating until combined.
Roll the dough into 1″ balls. Place them 2″ apart on the baking sheet and press to flatten slightly.
Bake about 12 minutes or until the edges are set. Transfer to a wire rack to let cool.
Store at room temperature for up to 3 days in an airtight storage container, or freeze for up to 3 months. Makes about 3 dozen cookies.