Ingredients
Method
Step 1
- Preheat oven to 350°F (convection).
- Beat room-temperature butter in a stand mixer or by hand for 3–5 minutes, until pale and off-white.
Step 2
- Add brown sugar and granulated sugar.
- Beat until light and fluffy, about 2 minutes.
Step 3
- Mix in the egg until combined.
- Add vanilla extract and molasses (optional).
Step 4
- Add flour, baking soda, baking powder, espresso powder, cocoa powder, and salt.
- Mix on low speed if using a stand mixer, or gently fold with a spatula until a dough forms.
Step 5
- Scoop 1/3 cup (56 g) of dough and place one ball on a baking tray.
- Bake this test cookie first to check oven temperature, spread, and flavor before baking the full batch.
Step 6
- Once satisfied with the test cookie, scoop remaining dough and place on the tray.
- Gently mold into heart shapes and roll in granulated sugar if desired.
- Use the test cookie to determine spacing.
- Bake for 9–10 minutes.
Step 7
- Let cookies cool on the tray for 10 minutes, then transfer to cool completely.
- Chill cookies in the fridge before frosting.
Step 8
- For the frosting, beat butter and shortening together until pale.
- Add powdered sugar and mix until smooth.
- Pour in heavy cream and extracts, then whip until light and fluffy.
- Optional: fold frosting with a spatula to remove air bubbles before piping.
- Pipe or spread frosting onto chilled cookies.
- Crumble one cookie and sprinkle on top.
Storage
- Store cookies in the fridge for up to 10 days or at room temperature for up to 8 days.