Coffee-flavored brown sugar cookies are crispy on the outside and chewy on the inside.  Coffee lovers will love these for dessert!

Coffee-flavored brown sugar cookies are crispy on the outside and chewy on the inside.  Coffee lovers will love these for dessert!

Happy, happy Thursday!  I had a day of recipe fails yesterday and I need some of these cookies to comfort me.  I like to EAT my caffeine as opposed to drinking it.  I’m sure I’m winning a lot of people over this week with my post Tuesday proclaiming that I loathe chocolate ice cream, and now today I’m admitting that I’m not crazy about coffee.  I like coffee-flavored desserts, though (edible caffeine…yes).  That makes me likeable, right?

Soft brown sugar coffee cookies are crispy on the outside and chewy on the inside.  Coffee lovers will love this dessert recipe!

These are the best coffee cookies I have ever eaten.  I ate most of these Brown Sugar Coffee Cookies plain and used the rest of these babies in my Coffee French Toast Ice Cream Sandwiches.  Coffee-flavored cookies and French toast ice cream?  Yes, please!  Wait…does that make these “breakfast” cookies?  Note: make sure you use instant coffee granules so they will be able to dissolve more easily when baking.

Coffee lovers, here’s a sweet way to get your java.  Enjoy!

Brown Sugar Coffee Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Coffee-flavored brown sugar cookies are crispy on the outside and chewy on the inside. Coffee lovers will love these for dessert!
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons instant coffee powder/granules
Instructions
  1. Preheat oven to 300 degrees F.
  2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
  3. In a separate mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the coffee powder until incorporated.
  4. Using a 1-ounce cookie scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon or bottom of a clean glass to spread out into a 2-inch circle (these bake up flat, not thick). Bake for 18-20 minutes or until nicely browned around the edges but still soft in the middle.