Best Crispy Coffee Cookies 20 Recipes

COFFEE COOKIES

Steps:

• Begin this recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and set aside.
• In a small bowl, stir together the instant espresso powder and warm water until the instant espresso has completely dissolved.
• Using a stand mixer or hand mixer on low speed, mix together the sugar, butter, egg, and vanilla extract until fully combined. Add in the coffee mixture and the flour mixture and mix to combine, careful not to over mix.
• Turn the mixture off and gently fold in the chocolate and spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart.
• Place into the oven and allow the cookies to bake 10 to 12 minutes, until the edges are set and the cookies are soft and puffy.
• Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before removing. Serve the cookies warm or once they have cooled completely.
• Store the cookies in an airtight container at room temperature up to 5 days.

CHEWY COFFEE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
• Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.

CRISP COFFEE FLAVORED COOKIES RECIPE

Steps:

• Preheat the oven to 400º. In a bowl, combine sugar and oil. Dissolve your instant coffee in the water and add to the sugar mixture. Mix well. Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt in a small bowl. Gradually add it to the coffee sugar mixture.
• Roll into 3/4-inch balls, then roll in a small bowl of additional sugar. Place 2-inches apart on a baking sheet with silicone baking mat (or parchment paper).
• Flatten with a fork. Bake for 8-10 minutes or until edges are crisp. Remove and cool on a wire rack.

CRISPY TOFFEE COOKIES

Steps:

• Preheat oven to 350°F.
• In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• Add flour and baking powder to creamed mixture, stir until well incorporated.
• Add in toffee bits and nuts, and stir well.
• Drop dough onto greased baking sheet at least 2 inches apart, tablespoon amounts.
• Bake for 10-12 minutes or until cookies is brown.
• Remove from oven and let sit for 2 minutes, and transfer to a wire rack to cool completely.

CAFé COFFEE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.