Mocha Latte Sandwich Cookies

Your favorite drink as a cookie.


  • The butter for the frosting should be slightly softened but still cool.  It should not get so warm that it becomes greasy.
  • Some powdered milk can be a bit gritty, so it is important that you sift it through a fine mesh strainer.
  • If you are not a fan of espresso you can replace the espresso powder with 1 tablespoon of additional cocoa.  You will have an equally delicious chocolate cookie!

Mocha Latte Sandwich Cookies

A delicious mocha cookie sandwiched with a latte buttercream


Mocha Cookie:

  • 84 Grams of Room Temperature Unsalted Butter 6 Tablespoons
  • 2 Tablespoons of Room Temperature Vegetable Shortening
  • 132 Grams of Granulated Sugar ⅔ Cup
  • ½ Teaspoon of Kosher Salt
  • 1 Large Egg Yolk
  • 1 Tablespoon of Instant Espresso Powder
  • 120 Grams of All-Purpose Flour 1 Cup
  • ½ Teaspoon of Baking Soda
  • 1 Tablespoon + 1 Teaspoon of Unsweetened Cocoa Powder 10 grams

Latte Buttercream:

  • 5 Tablespoons of Powdered Milk
  • 2 Tablespoons of Heavy Cream
  • 114 Grams of Cool Room Temperature Unsalted Butter 8 Tablespoons
  • 170 Grams of Powdered Sugar 1 ⅓ Cups
  • Pinch of Kosher Salt

Garnish (Optional):

  • 2 Ounces of Melted White Chocolate
  • 10 Finely Chopped Chocolate Covered Coffee Beans


Mocha Cookies:

  • Preheat your oven to 350 degrees Fahrenheit.
  • In the bowl of an electric mixer, or in a bowl with a hand mixer, cream together the butter, vegetable shortening, sugar and salt for 1-2 minutes on medium speed.
  • Add the egg yolk and espresso powder and mix until combined.
  • Whisk together the flour, baking soda and cocoa and add to the butter mixture and beat on low until the flour mixture is just combined.
  • Roll the dough into 12 gram balls (or use a scoop that’s about 1 ½ teaspoons).
  • Place on a baking sheet lined with parchment paper 2” apart.
  • Bake for 13-14 minutes or until the cookies are set, the tops are crinkly and they no longer look wet. Remove the pan from the oven and place on a cooling rack.
  • Allow the cookies to cool on the pan for 5 minutes. Place the cookies on a wire rack to cool completely.

Latte Buttercream:

  • Sift the powdered milk into a small bowl.
  • Heat the heavy cream in a microwave for about 14 seconds.
  • Pour the heavy cream into the sifted powdered milk and whisk vigorously until the powder is dissolved.
  • Set the mixture aside to cool. It will thicken into a paste.
  • Place the butter in the bowl of a stand mixer, or a bowl if you are using a hand mixer. Sift the powdered sugar into the bowl with the butter and mix on medium speed until the sugar is incorporated and the mixture is smooth.
  • Add the heavy cream/milk powder mixture to the butter/sugar and beat on medium until smooth.
  • Place the filling into a pastry bag that has been fitted with a French Star Tip Ateco #865
  • Pipe a ring of the filling on the bottom of one of the cookies and top with another.
  • The recipe makes about 12-13 sandwich cookies.

Garnish (Optional):

  • Drizzle the top cookie with some melted white chocolate and sprinkle with the chopped coffee beans.

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