| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | about 24 |
Ingredients
- 3 tablespoons coffee beans
- 1/3 cup turbinado sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 stick unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- 2/3 cup confectioners’ sugar
- 2 to 4 teaspoons milk or water
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 125 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 63 mg |
Reviews
Mine came out really good. The only thing I did different was I used preground coffee.
I think the lady who used tea leaves and added raspberries has no business writing a review on this cookie!
Came out too wet and tastes funny. Husband doesn’t drink coffee so I used tea leaves instead. I also added two cups of fresh raspberries straight from our garden. I think the they should take another look at this recipe and make changes.
I have impressed so many people with this cookies!! They are my friends favorite receipe for Christmas