Go Back

Coffee Cookies!

Prep Time 20 minutes
Cook Time 8 minutes
Servings 30 cookies
Calories 100
This vintage coffee cookie recipe made by my great-grandma during the Great Depression. They are soft, light, best out of the oven and served with a hot cup of coffee.

Ingredients

  • 1 cup cold coffee (use very strong coffee or espresso )
  • 1 cups butter (two sticks room temperature) (just cold to the touch, not too warm)
  • 2 cups light brown sugar (light brown works the best with this recipe)
  • 3 cups flour
  • 1 teaspoon leveled cinnamon
  • 1 1/4 teaspoon baking soda (make sure your baking soda and powder are very fresh. )
  • 1 1/4 teaspoon baking powder

Instructions 

  • 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.

Notes

  • We like to keep these coffee cookies as soft as possible. For the scoop size, use a 1-tablespoon scoop such as a gorilla grip scoop. These coffee cookies work well with this size scoop for a more bite-sized cookie. 
  • For a 1 tablespoon coffee cookie scoop, bake the cookies 7-9 minutes until the edges are lightly golden brown and the tops are no longer wet looking. 
  • Watch these coffee cookies while they bake, you want them to stay soft and lightly golden brown edges. 
  • Let cool, we recommend serving these coffee cookies warm, not hot. If not serving right away, seal in air-tight container.
  • Serve coffee cookies with a cup of hot coffee on a cold morning, a glass of ice-cold milk, or hot chocolate. 
Author: Jen
Calories: 100kcal
Course: Dessert, Snack
Cuisine: American