Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1/4 teaspoon coarse salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon plus 1 teaspoon Starbucks instant coffee Via (bold blend)
- 1/2 teaspoon Vietnamese cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 1/2 teaspoons pure vanilla extract
Directions
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Whisk together flour, cocoa powder, salt, cayenne, Starbuck’s Via, and cinnamon in a large bowl. Set aside.
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Cream butter and sugar with paddle attachment until pale and fluffy, approximately 3 minutes.
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Add egg, milk, and vanilla. Reduce speed to low and mix until combined. Add flour mixture; mix until just combined.
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Preheat oven to 350 degrees. Roll out dough 1/8 inch thick between parchment paper.
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Cut dough using a 2 1/2-inch preferred cutter. Transfer cutouts to baking sheets lined with parchment paper.
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Bake cookies for 8-10 minutes or until they only slightly give when lightly touched.