Crispy Coffee Cookies
These coffee cookies offer a distinct flavor that combines the rich, bitter taste of coffee with the sweetness of a cookie.
Equipment
- Hand Mixer or
Ingredients
Cookie Dough
- ½ cup Unsalted Butter, room temperature 114 grams
- ¾ cup Granulated Sugar 150 grams
- 1 large Egg yolk Room Temperature
- 1 tablespoon Instant espresso
- 2 tablespoons Water, boiling
- 1 ¼ cup All-purpose flour 160 grams
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
Sugar Coating
- 1 cup Granulated Sugar 200 grams
- 1 tablespoon Instant espresso
Instructions
Cookie dough
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or silicone mats.
- Pour 2 tablespoons boiling water over 1 tablespoon instant espresso. Stir until dissolved. Set aside.
- In a medium bowl, whisk together the flour, baking soda and baking powder. Set aside.
- Using a stand mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand mixer may also be used
- Add the egg yolk and espresso/water mixture to the bowl. Mix on medium speed until well combined. Scrape the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
Sugar Coating
- Combine 1 cup of granulated sugar with 1 tablespoon instant espresso powder. Rub the mixture together with fingertips to work the espresso into the sugar.
- Scoop approximately 2 tablespoons of cookie dough and roll into a ball. Roll in the sugar/espresso mixture until well coated.
Bake and Cool
- Place the cookies onto the prepared baking sheets. Leave approximately 2 inches of space between each cookie. Note: the cookies will spread to almost twice the size.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
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