Home » Recipes » Cookie Press Cookies » Mocha Hearts

Mocha Hearts

Mocha Hearts

Mocha Hearts

5 from 1 vote
Mocha Hearts
4.6 rating based on 12,345 ratings
4.6/5 (10)
Course: Cookie Press CookiesDifficulty: Medium



A mocha-flavored cookie press recipe, shaped in hearts with a red glaze. Make mocha wreaths by using the wreath disk of your cookie press and green glaze.


  • For the hearts:
  • 2 tablespoons instant espresso powder

  • 1 tablespoon water

  • 2-1/4 cups all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • For the drizzle:
  • 2/3 cup powdered (confectioners’) sugar

  • 2 teaspoons water

  • red food color: gel, paste, or powder


  • Make the hearts:
  • Preheat oven to 350 F. In a small bowl, stir together the espresso powder in the water to dissolve the espresso powder. In a medium bowl, whisk together the flour, cocoa powder, nutmeg and salt until well blended. In a large bowl, beat together the butter, sugar, egg and vanilla on medium speed until light and fluffy, about 3 minutes. Beat in the dissolved espresso. Stir the flour mixture into the butter mixture until well blended. Spoon the dough into a cookie press fitted with a heart-shaped disk. Press the dough out onto ungreased baking sheets, spacing the cookies about 1 inch apart. Bake the cookies for 12 minutes or until they are dry. With a metal spatula, transfer cookies to wire racks to cool completely.
  • Make the drizzle:
  • In a small bowl, stir together 1/3 cup powdered sugar and 1 teaspoon of the water until smooth and a good drizzling consistency. In a second bowl, wisk together the remaining 1/3 cup powdered sugar, 1 teaspoon of water, and red food color until smooth, evenly colored and a good drizzling consistency. Spoon each color into a self-closing plastic bag. Snip a tiny corner off of each bag, and drizzle both colors over cookies. Let the cookies stand at room temperature until the drizzles are dry. Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • For Mocha Wreaths, use a wreath-shaped disk in your cookie press and substitute green food color for red.


Name & Location
(example: Sue in LA)

Perfect consistency to leave the cookie press, and the dough smells AMAZING. I would definitely make again. Taste great!
- A Baker

Got not enough coffe taste then added more and got too much coffee. Friends at school loved them except the coffee haters
- A Baker

Tasty! Perfect consistency. I put less salt in than te recipe states.
- A Baker

these are delicous i will make them anytime!
- A Baker

to much salt good with coffe not enuogh sugar or icing
- Micah

I liked these cookies very much they had a delicious flavor and they looked great
- Moviestar in Ohio

The cookies were good, but at first I couldn't get the dough out of my cookie press. I had to soften the dough a bit and then they came out better, but still the hearts didn't quite look like hearts. The taste was very good though. My father-in-law is a big fan of anything "coffee" and enjoyed them very much!
- Paula in Minnesota

This recipe worked out great, i made it for my mom and three sister and they loved it very much!!
- Tiara in Canada

They were so good we had to make more so we won't have to run out of them. Who ever thought of this recipe thank u for it. Now we know what to make for the holidays to come. All of our friends keep on asking me where did u get that recipe? I just told them and they loved it so much.
- A Baker

Well I wanted to find a rather easy recipe with my family and this one worked out great they tasted great and looked great! If you are looking for a fun recipe to do with you family this one is great!
- Nicole
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: