Preheat oven to 350 degrees. I heat mine to 330 degrees because it is a newer oven.
In a large bowl, cream butter, sugar and brown sugar together until creamy and fluffy,
Add eggs and mix until blended
In a separate large bowl, sift flour, baking soda, baking powder and cinnamon thoroughly. It is important to sift the dry ingredients well, the cookies are a "muffin top" consistency
Alternate the flour mixture with the cold coffee into the butter/sugar mixture. The cookie dough will be a "drop" cookie texture
Place dough in the refrigerator for at least 8 hours or overnight. The cookie dough can also be used up to 72 hours in the fridge and a month in the freezer.
After chilling overnight, drop scoops onto a greased baking sheet. Spray the cookie sheet then gently wipe it down so the cookies have a slight browned edge after cooking. Sprinkle the dough before baking with cinnamon. Do not miss this step, it makes all the difference to the baked coffee cookie.