These Cinnamon-Coffee Cookies do it all. They are warmly-spiced with a coffee-forward flavor.
Plus, they are soft and chewy, which really is how I prefer cookies to be. Crunchy cookies are good, too, but cookies like this? Oh yeah.
My husband’s work lives on coffee. Needless to say, they adored these cookies–with coffee. Bring on the caffeine in all forms, right?
The ingredient list for this looks long, but that’s because it has lots of spices. It really comes together pretty fast. If you want to speed things along at baking time, mix together the dry ingredients the day before.
These cookies will brighten your day. Have them for breakfast. Or a dessert. Or a mid-afternoon pick-me-up. The baked-in espresso (plus that sugar) will do a lot to brighten your day!
Bready or Not Original: Cinnamon-Coffee Cookies
Equipment
- tablespoon scoop
Ingredients
Dough
- 2 teaspoons espresso powder
- 1 Tablespoon hot water
- 1/2 cup unsalted butter 1 cube, room temperature
- 1/2 cup shortening
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
Topping
- 1/2 cup turbinado sugar or other raw, coarse sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
- In a small bowl, stir the espresso powder into the hot water until it is dissolved. Set aside.
- In a big bowl, beat together the butter and shortening. Add both sugars, cinnamon, baking powder, nutmeg, baking soda, salt, and cloves. Follow up with the eggs, vanilla, and liquid espresso. Beat in the flour until just incorporated. Wrap dough in plastic wrap and chill at least 2 hours; otherwise, the dough will be very sticky and hard to work with.
- Preheat oven at 325-degrees. In a small bowl, stir together the topping ingredients.
- Use a tablespoon scoop to form dough into an round ball. Roll in cinnamon-sugar. Place rounds spaced-out on cookie sheet, flattening each to a fat disc.
- Bake for about 10 to 12 minutes. Let set on cookie sheet another 10 minutes before moving them to a cooling rack. Completely cool, then place in a sealed container at room temperature.
