Tuesday, January 24, 2012

Sugar and Spice Coffee Cookies

I was a little unsure about these, I've never been a fan of cinnamon in my coffee so why would I like it in a cookie?  Well, these cookies are great!  The spices and coffee work amazingly well together and don't overpower one another.  But my favorite part about these, is that they are cookies that you make ahead and let the dough chill in the fridge/freezer until you are ready to use it.  Nothing beats that type of cookie.  They are usually extremely easy and tasty, and you can always make the dough and keep it in the freezer for 3 months.  Never hurts to have some cookie dough all ready and waiting for you to slice it up and bake them off. 

I could go on and on about these, but I think you get what I'm talking about so I'll stop.  These are amazing warm - I had one minutes after they came out of the oven.  Once fully cooled, they are crisp on the outside and soft and chewy on the inside.  Even Ween who isn't a fan of coffee liked these cookies. 

Sugar and Spice Coffee Cookies
makes about 48 cookies

2 tbsp instant espresso coffee powder
1 tbsp hot water
1/2 cup butter, room temp
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 egg
2 cups all purpose flour
Coffee Topping
1/4 cup sugar
1 tsp instant espresso powder

  1. In a small bowl stir together espresso powder and water until powder dissolves; set aside.  In a large mixing bowl beat butter and shortening with an electric mixer on medium-high speed for 30 seconds.  Add sugar, brown sugar, baking powder, cinnamon and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg and espresso mixture until combined.  Add flour and mix until well combined. 
  2. Divide dough into three equal portions.  Shape each portion into a 7 inch long roll.  Wrap in plastic wrap or waxed paper.  Chill for 2-24 hours or until firm enough to slice. 
  3. Preheat oven to 375 degrees.  Line baking sheets with parchment paper or Silpats.  In a small bowl, combine ingredients for Coffee Topping and mix until sugar and espresso powder are evenly mixed.  Cut rolls into 3/8" slices.  Place slices 2" apart on prepared cookie sheets. Sprinkle tops of each cookie with Coffee Topping.  Bake for 9-10 minutes or until edges are lightly browned.  Cool on cookie sheet for 1 minute and then transfer to a wire rack to cool completely. 

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