Coffee Cookie Recipe
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These Coffee Cookies are made with pure ground coffee and topped with a whole coffee bean so there is no mistaking the intense coffee flavour.
Servings: 55 crispy cookies
Ingredients
- ½ cup (1 stick or 113 grams) unsalted butter
- 1 ¼ cups (200 grams) brown sugar
- 3 teaspoons ground coffee beans (not instant coffee powder)
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 55 coffee beans (for decoration)
Instructions
- Preheat oven to 340Fº/170ºC and line 3 large baking sheets with nonstick parchment paper.
- Whisk together flour, baking powder and salt. Set aside.
- Beat unsalted butter, sugar, coffee and vanilla extract with electric mixer until creamy and well combined.
- Add the egg, beat until pale and fluffy.
- Stir in half of the combined flour mixture. Mix to combine. Then stir in remaining flour. Combine well.
- Roll small teaspoons of the mixture into balls.
- Place 1 inch/2.5cm apart on prepared baking sheets. Top each with a coffee bean. They may seem small but remember they will spread during baking
- Bake 12-15 minutes until golden brown. The tops will be crinkly.
- Cool on the baking sheets for 5 minutes. Then transfer to a cooling rack until completely cool.
Video
Notes
Tips for Success
- Crispy Perfection: These coffee cookies are designed to be crisp.
- Baking Time is Key: Accurate baking time is crucial to achieve the desired crispiness.
- Rise and Fall: The cookies will initially rise and puff, then deflate, forming beautiful crinkles on top.
- Bakeware Matters: Black bakeware, which absorbs heat, is ideal for achieving optimal crispiness.
- Shiny Surface, Longer Bake: Shiny bakeware reflects heat, extending the baking time needed for the desired texture.
Nutrition
Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 13mg | Potassium: 19mg | Fiber: 1g | Sugar: 5g | Vitamin A: 56IU | Calcium: 9mg | Iron: 1mg
