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glazed cappuccino bars

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

A simple yet delicious treat to enjoy with a cup of fresh brewed hot coffee. It's like a fresh cup of cappuccino, but in cookie form. I've made these a few times, and everyone seems to enjoy them the most when I've used really strong brewed coffee. So for this recipe, I brew a small pot of fresh espresso or strong coffee from dark beans (such as French or Italian roast) and let it cool to room temperature.

(1 rating)
yield 24 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For glazed cappuccino bars

  • COOKIE BASE
  • 3 cups
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 1 cup
    unsalted butter, softened
  • 1 1/2 cups
    light brown sugar, packed
  • 1/2 cup
    white granulated sugar
  • 2 Tbsp
    strong coffee, freshly brewed but cooled
  • 2 tsp
    vanilla extract
  • 2 lg
    eggs
  • GLAZE
  • 1/2 cup
    confectioners' sugar (powdered sugar)
  • 1/4 tsp
    vanilla extract
  • 1 to 2 Tbsp
    strong brewed coffee, cooled (or milk)

How To Make glazed cappuccino bars

  • 1
    Heat oven to 350°F. Lightly grease and flour bottom and sides of 9x13-inch baking pan. Shake out excess flour; set baking pan aside.
  • 2
    In a large mixing bowl, combine flour, baking soda, salt and cinnamon; set aside.
  • 3
    Beat together the butter and both sugars at medium speed for about 2 minutes or until fluffy and smooth. Beat in the cooled coffee and vanilla. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add the flour mixture, and beat until well blended. It should be thick, like cookie dough.
  • 4
    Spread cookie dough in an even layer in the prepared baking pan. Bake 30 to 35 minutes or until lightly browned on the surface. Remove from oven and let cool completely or at least 20 minutes.
  • 5
    FOR THE GLAZE: In a small bowl, mix powdered sugar, vanilla and 1 tablespoon cold coffee until icing is smooth and thin enough to drizzle. If glaze is too thick, add more cold coffee, 1 tablespoon at a time, and continue stirring until you reach the right consistency. In a random pattern, drizzle glaze from a teaspoon over the surface of the cooled cookie base. Set the pan aside for about 10 to 15 minutes to let the glaze harden a bit. To get 24 bars, cut 6 vertical rows and 4 horizontal rows.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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