Coffee Cookies
Although I’ve kicked the habit a few times in the past, I’m at a point in my life where coffee is an absolute necessity.
I’m not exaggerating when I say that my morning coffee ritual is sacred to me. I legit get pissed when something gets in between me and that cup of Joe–not to mention a killer headache.
In the past, I’ve taken my coffee obsession into the kitchen and experimented with it as a baking ingredient, to really great results. After seeing that coffee could make for a really delicious cake and pan of blondies, I think it was rather inevitable that we’d eventually end up here.
A butter cookie is a great blank canvas recipe that allows for experimentation with flavors. When it’s a cookie press butter cookies it’s even better just because there’s so little labor involved in making them. After the dough is mixed, it’s literally as easy as pressing them out through the press onto a pan and baking them off within minutes. Because I was new to this, (and because I had always wanted to try this particular stencil on my cookie press), I took this route for my coffee cookies.
As you can see, this is a very simple, straightforward recipe to follow. The dough holds up very well to baking and still maintaining its shape/design. They’re not too sweet, which makes them ideal as snack alongside, what else? A cup of coffee.
One thing I will say is very important in making these, is making sure that the coffee you use to bake with is one that you would want to drink all on its own. If you wouldn’t drink it, don’t cook/bake with it is a pretty good rule of thumb to follow in the kitchen in general, actually….but don’t ask me how I know.
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Coffee Cookies
Recipe Adapted from You Can Bake it Too
Ingredients
- 250 grams butter, softened
- ⅔ cups powdered sugar
- 2 tablespoons of your favorite flavor of coffee*
- 1 teaspoon vanilla extract
- 2 cups plain flour
Directions
Preheat oven to 350 degrees Fahrenheit., Place about 3 baking sheets in the freezer to chill thoroughly.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar, until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl. Add the coffee and vanilla extract and mix just until combined.
With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. (Dough will be quite thick.)
Place dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.
Bake until cookies are set and lightly golden, 10 to 12 minutes, rotating pans once. Let cool on pans for 2 minutes. Transfer to wire racks. Let cool completely.
*Make sure the coffee you use is coffee you would want to drink. I first tried this with regular generic brand instant coffee, and the results weren’t what I wanted them to be. The cookie is going to taste like the coffee, so make sure the coffee tastes good to you.
Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)
Sharing at Fiesta Friday #432.
I’m a coffee hound too! From earliest childhood memories, my parents had a hot cup of coffee wherever they were. I’d sneak a drink from their cups every chance I got!
Haha, I used to do that too with my Dad’s coffee. I HATED it when I first tried it, but obviously I learned to love it 😉
I love pressed cookies and these look very buttery and delicious Jess!
Thank you Dorothy!
I’ve been skimming and hope I didn’t miss the instruction. It seems like the inspiration recipe calls for dry instant coffee. Is that what you used or was it brewed (wet) coffee?
Hi Kiara,
The inspiration recipe used dry instant coffee dissolved in hot water, but I had better (and tastier) results using the same amount of my favorite regular brew (wet) coffee.