Coffee Cookie. We hated throwing out the last bit of our coffee when it got cold, so we set off to invent a solution. After dozens of prototypes, Coffee Cookie was born! It does taste like coffee but if you like coffee you will love this cookie.
It's such a popular combination that we created an entire cookie based on this dynamic flavor profile. My coffee cookies are crinkle cookies, meaning they have a crinkled rather than smooth top. I learned from America's Test Kitchen's fabulous post on crinkle cookies that crinkle cookies use a combination of both baking powder and baking soda to give the right amount of lift and spread. You can cook Coffee Cookie using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Coffee Cookie
- You need 2-3 oz of sugar.
- It's 4-5 oz of butter.
- It's 12 oz of flour.
- You need 6 gram of coffee.
- Prepare 1/4 tsp of baking soda.
- It's 1 of egg.
Without one or the other, the cookies end up smooth on top. In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition.
Coffee Cookie step by step
- Mix flour and butter until it cream perfectly, around 15 minutes.
- Add flour, coffee, baking soda and egg. Mix perfectly.
- Make ball from the dough.
- Put to freezer, for a night.
- Wait 20 minutes after taking it out from freezer and before baking.
- Bake for 40 min at 170 C.
These coffee sugar cookies are delicious on their own. Adding pink cherry buttercream puts them over the top! Then turn them into double chocolate chunk ice cream sandwiches and you are basically in heaven. In a separate bowl, mix the coffee powder, vanilla and egg yolks until the coffee is dissolved. Thoughoughly blend this into the butter/sugar mixture.