Cinamon Coffee Cookies

After search many time, luckily, I found my favorite cookie recipe. I have tried many of the previous recipes, but really, I did not love their taste. I am a very fastidious person to fit the taste of any type of cookies. But, Cinamon Coffee Cookies is an exception. Just a first time try, I fell in love them quickly. The simple reason, they are the perfect combination of the best baking ingredients ever, including brown sugar, butter, nutmeg, and vanilla, all work well in one. Above all, the wonderful, delicate blend of cinnamon and coffee that make a sweet and spiced flavor that’s just right for sweater-weather.

Not only me, my husband is also one of the big fans of Cinamon Coffee Cookies. So, I usually make a large number and enjoy them at any time when I want. My husband loves to have a few of these cinnamon coffee cookies in the evening with his nightly cup of black coffee. Sometimes, I like to grab one on the way out the door on busy office mornings. These cookies are the best way to start my busy breakfast. It was great.

If you also love eating these cinnamon coffee cookies, let’s take them a try. They are easy to make, you definitely make them at home. When making, you just need to follow detailed instructions. They are ready to make, and you? Check them out with us.

Cinamon Coffee Cookies

Recipe by Maria Vergara
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • 2 teaspoons ground cinnamon

  • 2 eggs

  • 1 teaspoon baking powder

  • 1 tablespoon instant coffee crystals

  • 1 Tablespoon hot water

  • 1 teaspoon vanilla

  • ½ cup butter, softened

  • ½ cup shortening

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ teaspoon ground cloves

  • ¾ cup granulated sugar

  • ¾ cup packed brown sugar

  • 2 ¼ cups all-purpose flour

Directions

  • Stir the coffee into 1 tablespoon hot water until dissolved and set aside.
  • In a large bowl, using an electric mixer, beat together the butter and the shortening for about 45 seconds or until well blended. Add sugars, cinnamon, baking powder, nutmeg, baking soda, salt, and the cloves, beat until combined. Beat in the eggs one at a time just until combined. Add the vanilla and the coffee mixture, beat until combined. Beat in the flour a little at a time until well combined. Cover and chill for 1 to 2 hours or until dough is easy to handle. May also be refrigerated overnight.
  • Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or lightly grease. In s small bowl stir together the ⅓ cup granulated sugar and the 1 teaspoon of cinnamon. Shape the dough into 1-inch balls, roll in the cinnamon sugar mixture to coat. Place 3 inches apart onto the cookie sheet. Bake for 10 to 12 minutes or until edges are set. The centers will look a little underdone. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.

Notes

  • I used a leveled-off number 50 cookie scoop to measure the size of the ball. A number 50 scoop equals approximately a rounded tablespoon.
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