Try this Coffee Sugar Cookies recipe, or contribute your own.
- Carbohydrate 26.2788822219011 g
- Cholesterol 41.6236111452161 mg
- Fat 15.5544727906875 g
- Fiber 0.0575249983469645 g
- Protein 0.953747777685191 g
- Saturated Fat 9.84805264706542 g
- Serving Size 1 1 cookie (83g)
- Sodium 5947.71276679455 mg
- Sugar 26.2213572235542 g
- Trans Fat 1.08556250090487 g
- Calories 243 calories
Step-by-step
- In a mixer, cream together butter and sugar.
- In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
- In separate bowl add together flour, baking powder, cinnamon, and salt.
- Slowly add your egg mixture to the butter mixture until well combined.
- Slowly add flour mixture until fully combined, do not over beat.
- I would chill this dough for AT LEAST one hour, preferably overnight.
- When you are ready to bake, preheat oven to 375 degrees and bake for 8-10 minutes, or until edges are slightly golden.
- Allow cookies to cool completely before covering in any icing.
Standard ingredient lists omit the physical demands placed on your kitchen tools when incorporating granulated coffee solids into high-fat doughs. Incorporating instant coffee thoroughly requires a stand mixer fitted with a paddle attachment or a reliable hand mixer, as manual stirring leaves undissolved granules that create dark spots in the baked treats. Butter must reach precisely 65 degrees Fahrenheit to properly aerate with the sugar without breaking the emulsion when the liquid eggs and coffee are introduced. Chilling the dough for at least one hour stabilizes the butter fat, preventing the cookies from spreading too thinly across the baking sheet before the structure sets.
- Dissolve instant coffee crystals completely in the liquid egg and vanilla mixture before adding it to the creamed butter to avoid bitter pockets in the finished crumb.
- Monitor the oven temperature closely at 375 degrees Fahrenheit, removing the batches immediately when the outer edges turn a pale golden hue at the 8-minute mark.
- Substitute regular butter with standard plant-based baking sticks at a 1:1 ratio if necessary, though expect a slightly faster spread during baking due to lower melting points.
- Cool the baked goods entirely on a wire rack for 20 minutes before applying any glaze to prevent icing from melting into the surface.
Proper equipment organization streamlines this mixing process from the initial creaming stage to the final cooling phase. Exact adherence to chilling times ensures structural integrity regardless of ambient kitchen temperatures.
