As part of the Cookie Swap, I’ve been dreaming about coffee cookies for a while. Mostly because I don’t drink coffee on a daily basis. I wanted a way to have my caffeine and cookies too!
I sent these lovely cookies to Wanda @ Bakers Beans (www.bakersbeans.ca). She has an absolutely adorable blog, and I just saw what she made yesterday, I’m super jealous that I wasn’t there to have some. Gingerbread Dip sounds absolutely deadly!
Some of the dusting with the pattern went better than others… For the pattern I used a piece of parchment paper that was shaped to be the middle of a coffee bean. If you don’t have patience for that, then just use a butter knife to create a line down the middle in a curved manner.
These cookies were really good. I definitely ate the ones that looked nothing like a coffee bean! A good way to get you up and going in the morning, when you need a little extra umph to get you further.
- 1 cup butter, softened
- 1¼ cup sugar softened
- 2 eggs
- 2 tbsp instant coffee crystals
- 1 tsp vanilla
- 21/2 cups flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2tbsp heavy cream
- ½ cup confectioners sugar + 3 tbsps for powdering
- 1 tbsp cocoa
- In a mixer, cream together butter and sugar.
- In a small bowl, combine eggs, vanilla, and coffee crystals.
- In a separate bowl add together flour, baking powder, cinnamon and salt. Whisk until its all combined.
- Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until just combined.
- Chill dough overnight.
- Preheat oven to 350. Poll out dough on floured surface until about ½ inch thick. Using an egg shaped cookie cutter, cut out ovals and place on cookie sheet.
- Bake for 8-9 mins until edges are slightly golden. Cool cookies on cooling rack.
- While cookies are cooling, create glaze. Mix together confectioner's sugar and heavy cream until a silky consistency. Adjust sugar, cream mix if necessary.
- Once cookies have cooled, dip cookies into glaze, and set aside on parchment paper to dry. While cookies are drying, sprinkle a mixture of cocoa and confectioner's sugar on cookies.
Recipe was adapted from iambaker.net