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?
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!
- 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
- Preheat oven to 300 degrees F.
- 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.
- 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.
- 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.