Celebrate National Cookie Day With a Festival of the Holidays Coffee Mocha Cookie Recipe

In case you missed the news, the 2024 EPCOT International Festival of the Holidays kicked off at Walt Disney World last week, bringing with it festive fun, merry, entertainment, and holiday cuisines from around the world.

One of the highlights of any visit to the Festival of the Holidays is the sweet treats that debut throughout the park, including along the Holiday Cookie Stroll.

In celebration of National Cookie Day today, our friends over at the Disney Parks Blog shared an exclusive recipe for one of our favorite EPCOT holiday treats.

Here are all the details.

A New EPCOT Holiday Treat

At this year’s Festival of the Holidays, Mele Kalikimaka Holiday Kitchen debuted the delicious new Coffee Moacha Cookie. Now, you can try making the holiday cookie yourself.

The Coffee Mocha Cookie is the perfect cookie to pair with your afternoon coffee or tea. It also makes a great dessert. Topped with coffee-infused buttercream, cocoa nibs, and chocolate-covered espresso beans, the cookie is a delight.

Coffee Mocha Cookie

Now, without further ado, here is the Coffee Mocha Cookie recipe, which makes 18 to 20 cookies.

The Coffee Mocha Cookie Recipe 

Coffee Mocha Cookie Ingredients

• 2 3/4 cups 1:1 gluten-free flour
• 3 tablespoons cocoa powder
• 2 tablespoons instant coffee
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 1/2 tablespoons coffee extract
• 1/2 teaspoon vanilla extract 

Coffee Buttercream Ingredients  

• 1 cup butter, at room temperature
• 3 cups powdered sugar
• 4 tablespoons coffee extract
•  1 tablespoon vanilla extract

Toppings

• 60 chocolate-covered espresso beans
• 1/4 cup grated cocoa nibs 

Instructions

Photo: Disney Parks Blog

Coffee Mocha Cookie Instructions 

1. Preheat oven to 325°F. Line 2 baking sheets with silicone mat or parchment paper and set aside.

2. Whisk gluten-free flour, cocoa powder, instant coffee, cream of tartar, baking soda, and salt together in a medium mixing bowl. Set aside.  

3. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add half of gluten-free flour mixture and beat on low speed until incorporated.

4. Add eggs, coffee extract, and vanilla extract and mix on low speed until smooth. While mixer is on low speed, add remaining flour and beat for 1-2 minutes until fully mixed, scraping side of mixer as needed. Cover and chill dough in refrigerator for 30 minutes.  

5. Use a 1/4 cup scoop to shape cookies into balls. Place 6 cookies on each baking sheet and gently flatten to 3/4-inch thickness.  

6. Bake for 10-12 minutes until tops just begin to crack, but center is slightly soft.

7. Cool on pan for 5 minutes, then transfer to wire racks until room temperature. Repeat with remaining dough. 

Coffee Buttercream Instructions 

1. Place butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until there are no lumps.  

2. Add half of the powdered sugar and beat on medium speed until combined. Add remaining powdered sugar and beat on medium speed until combined.  Increase speed to high and beat until fluffy.  

3. Add coffee and vanilla extracts and beat until fully incorporated.  

4. Cover and refrigerate until ready to serve.  

Serving Instructions 

1. Spread 1-2 tablespoons of coffee buttercream on top of each cooled cookie.  

2. Add 3 chocolate-covered espresso beans and desired amount of grated cocoa nibs to the top of each cookie.  

Coffee Mocha Cookie

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