My absolute favorite day of the year is the day that brings in Fall. The morning is crisp, and the air is cool and breezy. Fall is coming, which means sweaters, boots, cozy blankets, warm foods, hot drinks, and soft coffee cookies!
- 1 cup cold coffee (use very strong coffee or espresso )
- 1 cups butter (two sticks room temperature) (just cold to the touch, not too warm)
- 2 cups light brown sugar (light brown works the best with this recipe)
- 3 cups flour
- 1 teaspoon leveled cinnamon
- 1 1/4 teaspoon baking soda (make sure your baking soda and powder are very fresh. )
- 1 1/4 teaspoon baking powder
- Preheat oven to 350 degrees. I heat mine to 330 degrees because it is a newer oven.
- In a large bowl, cream butter, sugar and brown sugar together until creamy and fluffy,
- Add eggs and mix until blended
- In a separate large bowl, sift flour, baking soda, baking powder and cinnamon thoroughly. It is important to sift the dry ingredients well, the cookies are a "muffin top" consistency
- Alternate the flour mixture with the cold coffee into the butter/sugar mixture. The cookie dough will be a "drop" cookie texture
- Place dough in the refrigerator for at least 8 hours or overnight. The cookie dough can also be used up to 72 hours in the fridge and a month in the freezer.
- After chilling overnight, drop scoops onto a greased baking sheet. Spray the cookie sheet then gently wipe it down so the cookies have a slight browned edge after cooking. Sprinkle the dough before baking with cinnamon. Do not miss this step, it makes all the difference to the baked coffee cookie.
- We like to keep these coffee cookies as soft as possible. For the scoop size, use a 1-tablespoon scoop such as a gorilla grip scoop. These coffee cookies work well with this size scoop for a more bite-sized cookie.
- For a 1 tablespoon coffee cookie scoop, bake the cookies 7-9 minutes until the edges are lightly golden brown and the tops are no longer wet looking.
- Watch these coffee cookies while they bake, you want them to stay soft and lightly golden brown edges.
- Let cool, we recommend serving these coffee cookies warm, not hot. If not serving right away, seal in air-tight container.
- Serve coffee cookies with a cup of hot coffee on a cold morning, a glass of ice-cold milk, or hot chocolate.
Coffee Cookies- A Family Tradition
One of my favorite recipes is my great-grandma Steiner’s Vintage Coffee Cookies Recipe. These little cookies are soft and have a muffin-top-like texture with simple ingredients. These coffee cookies blend two of my very favorite things, coffee, and cookies!
My great-grandma Steiner raised her children on a pig farm near a small town in Iowa during the Great Depression. They lived in a simple white farmhouse that is still standing to this day.
During the Great Depression, everything, including leftover coffee, was used, and nothing went to waste. This coffee cookie recipe was handed down to my grandfather, Robert, my mama’s dad. Grandpa Robert then handed the coffee cookie recipe down to my mama. To me, and my daughter, who is 21.
My mama used to make these coffee cookies for Santa every Christmas Eve (and now I know why, lol) or anytime guests came over during the Fall and Winter months. These coffee cookies were always a treat we, as kids, looked forward to. The recipe is super easy to follow.
Today, I make them for my kids. Some extra cold evenings, we get in pajamas, bake up some of these treats, get a nice hot cup of cocoa, and put on a family movie. I do save some of the dough for morning coffee. They are SO GOOD with coffee.
I start with very strong coffee. I sometimes will use a strong coffee like Illy Espresso Classico Coffee, and it’s delicious and great for this recipe. Illy makes a strong cup of coffee. Cool the coffee and place it in the refrigerator until the coffee is cold.
In this recipe, use all fresh ingredients and refrigerate the dough for at least 8 hours or overnight. This helps “marinate” all the flavors together. The dough is best refrigerated and used within 72 hours of making. The cookie dough can be frozen for up to two months.
I suggest eating the coffee cookies right out of the oven. I have a “four-minute rule.” These cookies and all cookies are perfect at four minutes. These are not diet food, and they are soul food…enjoy our family tradition!
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