Mocha Cookies with Pumpkin Spice Ganache

Author: Dini from Giramuk's kitchen
Print Recipe


  • 1 stick of butter
  • 1/2 cup + 2 tbsp sugar
  • 1 yolk
  • 1 tbsp instant coffee granules dissolved in 2 tsp of water
  • 3 tbsp of cocoa
  • 1 cup of flour plus a few tbsp extra if needed
  • 1/2 tsp baking powder


  • Beat the butter and sugar until smooth and fluffy.
  • Beat the egg yolk and coffee in to the above mix.
  • Sift the flour and baking powder and incorporate it in to the butter mix on low or with a wooden spoon.
  • Mix the flour in gently till you form a soft dough. (add more flour if dough isn't coming together - 1 tsp at a time)
  • Gently knead the dough into a ball and press it in to a flat disc and wrap it in plastic wrap and refrigerate for at least one hour.
  • Roll out the dough to approximately 1/8 of an inch thickness between two parchment papers (to prevent sticking) or on a lightly floured counter-top.
  • Preheat oven to 325°F
  • With a 2 inch cookie cutter, cut out cookies and place them gently on a parchment paper an inch apart. Re-roll the dough once to cut more cookies.
  • If the cookie dough gets too soft, keep the dough in the freezer for a few minutes to harden so it is easier to handle.
  • Bake the cookies 10-15 minutes until the edges are crispy, and the middle is not too soft.
  • Remove from the oven and let the cookies cool on the baking tray for a few minutes before letting them cool on a wire rack.
  • When cookies are cooled completely, store them in an air-tight container. These can be served as is, or with a dusting of icing sugar or with the Pumpkin Spice Ganache (Recipe follows)