Bready or Not Original: Cinnamon-Coffee Cookies
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!
PrintBready or Not Original: Cinnamon-Coffee CookiesThese Cinnamon-Coffee Cookies soft and chewy, and loaded with a warm mix of spices, along with a pleasant jolt of caffeine. This makes about 28 cookies using a tablespoon scoop.Course Dessert, SnackCuisine AmericanKeyword coffee, cookiesAuthor Beth CatoEquipmenttablespoon scoopIngredientsDough2 teaspoons espresso powder1 Tablespoon hot water1/2 cup unsalted butter 1 cube, room temperature1/2 cup shortening3/4 cup white sugar3/4 cup brown sugar packed2 teaspoons ground cinnamon1 teaspoon baking powder1/2 teaspoon ground nutmeg1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cloves2 eggs room temperature1 teaspoon vanilla extract2 1/4 cups all-purpose flourTopping1/2 cup turbinado sugar or other raw, coarse sugar1 1/2 teaspoon ground cinnamonInstructionsIn 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.OM NOM NOM!
