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
- Electric mixer hand- or stand-mixer
- 2 Parchment paper or silicone baking mats
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
Cookie Dough
- ½ cup Unsalted Butter Softened
- ¾ cup Granulated Sugar
- 1 large Egg yolk Room Temperature
- 1 tablespoon Instant espresso
- 2 tablespoons Water, boiling
- 1 ¼ cups All-purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
Sugar Coating
- 1 cup Granulated Sugar
- 1 tablespoon Instant espresso
Instructions
Cookie dough
- Preheat oven to 350℉ (280℃)
- 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 for later.2 tablespoons Water, boiling, 1 tablespoon Instant espresso
- In a medium bowl, whisk together the flour, baking soda and baking powder. Set aside for later.1 ¼ cups All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Baking powder
- 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 down sides of bowl as needed. Note: a hand mixer may also be used½ cup Unsalted Butter, ¾ cup Granulated Sugar
- Add egg yolk and espresso/water mixture to the bowl. Mix on medium speed until well combined. Scrape down sides of bowl as needed.1 large Egg yolk
- 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 your fingertips to work the espresso into the sugar.1 cup Granulated Sugar, 1 tablespoon Instant espresso
- Scoop approximately 1½ 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 to a wire rack to cool completely.
Notes
- Storage - place in an airtight container and store at room temperature.
Nutrition
Calories: 118kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 58mgPotassium: 24mgFiber: 0.2gSugar: 15gVitamin A: 128IUCalcium: 6mgIron: 0.4mg
Tried this recipe?Let us know how it was!