Mochaccino Sparkle Cookies

Karen, FamilyStyle Food

I’m always on the lookout for cookie recipes that are sturdy enough for packing and shipping. Many of my family members live out of town, so when I need to send some homemade holiday sweets their way, I want to be sure everything arrives in perfect shape.

I started making Mochaccino Sparkles a few years ago to send off to family, and they were an instant hit – chewy, fudgy chocolate cookies with a background of coffee and spice.

Mochaccino Sparkle Cookies
By Karen
Makes 5 dozen cookies


2/3 cup (11 tablespoons) butter, at room temperature
1 cup dark brown sugar, packed
1 cup granulated sugar
1 ½ cups cocoa powder, sifted
2 tablespoons instant espresso powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
4 egg whites
1 cup plain yogurt
3 cups all-purpose flour
1 cup sanding sugar or granulated sugar


Beat butter in a standing mixer bowl on medium-high speed until light, about 1 minute. Add sugars, cocoa, espresso, baking soda, spices and salt and beat until combined. Beat in egg whites and yogurt.

Lower the mixer speed and add flour in 1 cup additions until just blended – do not over mix. Cover the mixing bowl and chill in the refrigerator until the dough is easy to scoop.

Meanwhile, preheat the oven to 350°F and line 2 rimmed baking sheets with parchment paper. Scoop balls of dough (I use a 1 1/2 tablespoon size scoop), roll them generously in sanding sugar and arrange on the baking sheets at least 2 inches apart.

Bake cookies in batches about 12 minutes or until edges are just firm. It’s okay to under bake middles slightly if you like a more chewy center. Cool on pan for a few minutes before transferring to a rack to cool.

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5 thoughts on “Mochaccino Sparkle Cookies

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  1. JGD said:

    This is not chewy or fudgy at all..very cakey. It needs more sugar… Bland tasting. Batter was too thick, it almost broke my mixer. Will definitely not be making them anymore.

  2. Sharon Farrell said:

    I made these cookies for my Christmas cookie trays, and they are delicious! My batter was definitely NOT “too thick, it almost broke my mixer”, as JGD said…I had a beautiful light soft cookie batter, that definitely needed to be refrigerated before scooping onto the cookie sheets for baking. The only thing I did different from the recipe as written was use sour cream instead of yogurt, since that is what I had in the fridge. But that shouldn’t affect the texture of the batter. As for the flavor, the chocolate, mixed with the cinnamon and cardamom filled my house with holiday fragrance, and tasted fabulous. Perhaps JGD had stale spices? Fudgy, spicy, delicious. A favorite on my Christmas cookie trays this year. This will be added to my holiday cookie list for next year!

  3. I hosted a cookie exchange right before Christmas and one of my friends made these cookies! She shared her source with me, so when I shared the recipe on my blog, I made sure to link it back here to your site. These Mochaccino Sparkle Cookies were delicious! I found them to be light, airy, and cakelike. YUM!!! —BA from

  4. mmctec said:

    Made these cookies after seeing recipe in magazine picked up at my local health food store. Cookies were yummy! Batter had to be refrigerated before scooping onto pans for baking. Everyone at work loved them. You can substitute sour cream for yogurt, if necessary; it’s cheaper, especially if you’re doing a lot of holiday baking. Plan to make them for the holidays this year, 2016.

    • realbutter said:

      Thanks for letting us know how the cookies turned out! Glad you enjoyed them.