These 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, Snack
Keyword: coffee, cookies
Author: Beth Cato
1/2cupunsalted butter 1 cube, room temperature
3/4cupbrown sugar packed
2eggs room temperature
2 1/4cupsall-purpose flour
1/2cupturbinado sugar or other raw, coarse sugar
1 1/2teaspoonground cinnamon
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.