Fall Spice Cookies With Mocha Frosting are soft, chewy, loaded with spices and topped with a smooth, chocolatey mocha frosting. They’re everything you love about fall wrapped into one cozy cookie!
Fall is my favorite season of the year, and I literally count the days until it begins. I love the cool, crisp air, sound of crunchy leaves under my feet, and most of all the recipes made with fall ingredients. Full of cloves, cinnamon, ginger and nutmeg, this cookie recipes has all of the flavors you’d expect from a fall dessert.
Spice and Mocha are the Perfect Pairing in Fall Spice Cookies with Mocha Frosting
Full disclosure, I don’t drink coffee and generally don’t like the flavor. However, my husband absolutely loves anything coffee flavored, and his favorite thing is his morning coffee mocha. I tend to migrate to recipes with flavors that I love, but I thought why I don’t I make something special for him. When I added the mocha frosting to the spicy cookies, I was in love! The coffee flavor of these Fall flavor cookies with mocha frosting is just subtle enough to really enhances the spicy flavor of the cookies. They remind me of one of my favorite fall drinks from a well know coffee store (hint, hint), with the chocolaty coffee flavor blended with all of the fall spices I love. Now I’m making Fall Spice Cookies with Mocha Frosting on repeat!
Which is Better for Cookies Icing or Frosting?
Frosting is thicker and creamier, enhances the flavors, and also helps to keep the soft texture of cookies moist. Icing is more like a thin glaze, and works great for a crispy cookie like a ginger snap. Frosting also add a creamy, buttery flavor to cookies, where icing has a more subtle sweetness.
Ingredients In Fall Spice Cookies With Mocha Frosting
- COOKIES
- Unsalted Butter softened. – makes for a softer, fluffier texture
- Granulated Sugar
- Large Eggs – room temperature allow the eggs to blend with the dough easier
- Vanilla extract
- All-purpose flour
- Baking Powder
- Salt
- Cloves – a note of bitterness to compliment the sweet
- Nutmeg – nutty, earthy and slightly sweet
- Cinnamon – woody and warm flavor with a slight citrusy note.
- Ginger – warm, spicy flavor that has slightly acidic sweetness
- FROSTING
- Butter – softened allows it to cream into a fluffy, light consistency
- Cocoa Powder – Unsweetened
- Powdered Sugar – brings on the sweetness
- Instant Espresso powder – adds a mild coffee flavor
- Vanilla
- Milk – any kinds of milk works
Instructions
- COOKIES
- In a medium bowl whisk flour, baking powder, and salt together
- In a stand mixer beat butter and sugar together until light and fluffy
- Add eggs and vanilla and beat for 2 minutes
- With the mixer on low, stir in the dry ingredients to the butter mixture until just combined
- Refrigerate dough for 30-60 minutes (the longer the better)
- Using a cookie scoop or large spoon, place on a well-greased sheet pan
- Bake in the oven at 350 for 10-12 minutes on a well greased or parchment paper lined baking sheet removing just when they look cooked. They are supposed to be soft and chewy inside and not golden brown.
- FROSTING
- In a stand mixer, cream together butter, cocoa powder and espresso powder
- Slowly add powdered sugar and beat until desired consistency, adding milk as needed
STORING Fall Spice Cookies With Mocha Frosting
Cookies will last 3-4 days in an air-tight container, but I don’t recommend freezing baked cookies. However, you can freeze the dough for 1-2 months. Be sure to scoop into individual cookies before freezing with parchment paper in between layers so they don’t stick together. Defrost for 15-30 before baking and then place in the defrosted dough in the refrigerator for 30 minutes.
Fall Spice Cookies With Mocha Frosting
Ingredients
- COOKIES
- 1 cup unsalted butter softened
- 1 cup sugar
- 2 eggs room temperature
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- ¾ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp ginger
- FROSTING
- ½ cup Unsalted butter room temperature
- ¼ cup cocoa powder
- 2.5 cups powdered sugar
- ½ tsp vanilla
- 1-2 tbsp milk
- 1 tsp espresso powder
Instructions
- COOKIES:
- In a medium bowl, whisk flour, baking powder and salt
- In a stand mixer, cream butter and sugar until fluffy
- Add eggs and vanilla and beat an additional 2 minutes
- Stir in dry ingredients until just combined
- Refrigerate for 30-60 minutes
- Using a cookie scoop or large spoon place on a well-greased or parchment paper lined baking sheet
- Bake at 350 for 10-12 minutes or just until they look down, taking out before they start to brown
- FROSTING
- Whip butter, cocoa and espresso powder together until light and fluffy
- Mix in powdered sugar and vanilla adding milk to reach your desired consistency
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