Recipe for eggless Espresso Rose Spritz Cookies was first published on a German site Chefkoch.de.
In many reviews to the recipe, visitors were saying how light and fluffy the cookies are, how easy it is to press the dough with a piping bag and how well they keep the form while baking. I agree with all of the above.
A note to my US visitors: you should probably add more sugar, since European cookies are usually not too sweet.
I was very happy with the Espresso Rose Spritz Cookies and hope that you will be, too.
Espresso Rose Spritz Cookies
Servings: 40 - 45 cookies
- 200 g (16 Tbsp) unsalted butter soft
- 80 g (2/3 cup) powdered sugar
- 1 tsp vanilla extract
- 150 g (1 cup + 2 1/2 Tbsp) all-purpose flour
- 70 g (1/2 cup) starch, tapioca or corn starch
- 20 g (1/4 cup) cocoa powder
- 50 ml (4 Tbsp) coffee strong (espresso)
Mix butter with powdered sugar and vanilla until fluffy.
Add flour, cocoa powder and starch and mix well.
Add espresso and mix again.
Put batter into a piping bag and press roses on a baking sheet. If the dough is too stiff to press, add 1-2 Tbsp coffee. If it is too soft, add more cornstarch.
Bake at 180 C (355 F) for 12-15 minutes.
This recipe was first published on: December 20, 2014
These are not so tasty–very bland. The dough was hard to work with even after I added more liquid to it. I am a professional baker and may try it again with some different techniques. I will put a filling between these cookies, probably a raspberry flavor to help sweeten them up a bit.
Yes, these cookies are not very sweet, as most of European cookies are not. The dough is hard – we call this type of cookies “tea cookies” since they can keep for longer time and are usually served with tea. You can add some baking powder if you’d like softer cookies.
These Cookies are so amazing, especially with a cup of earl grey or English breakfast. I have also half dipped them in a hardening ganache and sprinkled fine sea salt on top. My boyfriend’s favorite cookies. He eats the whole batch in two days! Thank you for this lovely recipe! I think it should be stressed that the chocolate you use should be really quality cocoa, something like a dutch process cocoa <3
These cookies are beautiful and are perfect for sending in care packages! A harder cookie travels well! I would love to bake these. Could you please tell me what kind of piping tip you used to make the lovely rose design? Thank you!
I’m not sure how do you call it in English, but it looks like a large star.
I stumbled over my recipe from Chefkoch, how amazing! Thank you for bringing it to your side of the world! Yours look amazing! And yes, we do not like it too sweet, so just adjust the sugar to your liking.
Dialog from Chefkoch