Cappuccino Cookies

NOTE: If you prefer to make these without caffeine, you can use decaf instant coffee granules. Also, you can use milk instead of soy milk.

Preheat the oven to 350 F. Prepare a baking sheet lined with a silicone mat or parchment paper. Set aside.

In the bowl of a stand mixer, combine sugar and margarine until creamy. Set aside.

In a small bowl, dissolve the coffee granules in warm soy milk. Add this into the sugar and margarine mixture, then add vanilla. Mix until combined.

In a separate bowl, combine flour, baking powder and salt. Add this into the wet ingredients and mix until thoroughly combined.

Using a small cookie scooper, place cookies on the baking sheet 1 inch apart. Flatten a bit with the palm of your hand. Bake for 15 minutes until the edges are set but the middle looks wet.

Let cookies cool for 2 minutes on the baking sheet then transfer to a rack and let them cool completely before icing.

To make the icing, first combine the hot soy milk with the coffee granules and mix to dissolve the coffee granules. Then add the icing sugar, corn syrup and vanilla and stir until smooth. It should have the consistency of cold honey. Place in a plastic bag and make a slit on one of the corners of the bag. Drizzle the icing on the cookies and let them sit for a few minutes to harden. Store cookies in a tightly sealed container at room temperature.