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Outlook cookies

Aka – Chocolate coffee cookies with royal icing

So, awhile ago I declared my intention on twitter to create email cookies. I’ve been messing around with several recipes and I figured the Outlook cookies out awhile ago, but am finally getting around to sharing them here.

The idea for these Outlook cookies came from my frustrations with Outlook. I love coding for Outlook because it’s a challenge, but it’s definitely got it’s dark side. And coding for it can be bitter. Then to top it off the cookies ended up cracked and broken – like emails usually turn out in Outlook. And we can’t forget the annoying white line that shows up in Outlook.

Cracked and broken with an annoying white line, but delicious nonetheless

These cookies were pretty straight forward. I got the base recipe from Bakers Brigade, and only made minimum adjustments, mostly at the behest of my husband who loves coffee.

At one point I did create a specific rolling mix instead of just rolling them in sugar, but I found that it didn’t really add much to the cookies as the flavor comes through as it. So if you want to you, you can roll the cookies in a 2:2:1 mix of sugar, cocoa powder, and espresso powder. But, I don’t think you’ll need it.

Rolling, rolling, rolling. Keep those cookies rolling!

Adding the white lines at the end worked best when the cookies were all lined up on the cooling tray. Then I could drizzle the icing in a line right over a whole row at a time. Sometimes the icing came out too thin and broken, so I’d have to make several passes to get the lines thick enough. If you have to do this, don’t wait too long or the icing will dry out and you’ll end up with obviously stacked lines. If you can make a couple of passes right away the icing will melt into itself to create one cohesive line.

If you love coffee, enjoy these with a cup of joe for a complete coffee experience.


The cookies
1 ½ cups all purpose flour
1 ½ tsp baking soda
½ cup cocoa powder (I prefer Ghirardelli)
1 tbsp espresso powder
1 ½ sticks room temperature butter (12 tbsp)
2 tbsp molasses
1 cup sugar
1 egg
1 tsp vanilla extract
½ cup chocolate chips

The icing
2 cups confectioners’ sugar (aka powdered sugar)
2 tbsp warm water
1 ½ tsp corn syrup
⅛ tsp vanilla extract


  1. Preheat the oven to 350°F
  2. Mix the butter for 2 minutes to make sure it’s nice and creamy.
  3. Add the sugar and molasses and mix for 4 minutes to combine.
  4. Add egg and vanilla and mix for another 2 minutes.
  5. While that is mixing (or after you’ve mixed it) mix the flour, cocoa powder, baking soda, and espresso powder.
  6. Add 1/2 of the dry ingredients to the wet ingredients and mix just until combined (15 – 30 seconds), then add the 2nd half and mix again.
  7. Fold in the chocolate chips.
  8. Cover and chill the dough for at least 2 hours, or leave it in the fridge over night.
  9. Roll a tablespoon of dough into a ball and roll in sugar (or rolling mix as found in the blog post above). Place cookies about 2 inches apart and bake for 10-12 minutes.
  10. Allow to cool on cookie sheets and then transfer to wire rack to cool completely.
  11. Make the icing by mixing the confectioners’ sugar, water, corn syrup, and vanilla until smooth. If it needs to be thicker, add more confectioners’ sugar. You are looking for a pretty thick icing that you can drizzle across the cookies, but that keeps it’s shape.
  12. Once the cookies have cooled on the wire rack for a while, drizzle the icing in a line across the cookies. If you’re not going for the Outlook aesthetic, you can do multiple lines for more of a zebra striped look. Let the icing harden before stacking the cookies. The longer you wait the less chance of the icing sticking to the cookies stacked on top of it.


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