my cinnamon coffee cookies are the perfect sweet treat to help usher in the fall cooking season. Perfect with coffee, these cookies are delicious to share with your loved ones this fall.
I am an easy cookie sucker. In fact, these cinnamon coffee cookies remind me of my favorite sweet ginger molasses cookies.
Yall, they're so good.
Both cookies offer a sweet and spicy flavor that is perfect for sweaters.
Cinnamon Coffee Cookie Recipe
The flavor of my cinnamon coffee cookies comes from instant coffee crystals and of course cinnamon!
Instant coffee crystals don't give cookies an overwhelming flavor. You will taste just a hint of coffee, but I really like the depth that the coffee crystals add to the flavor.
These cookies are also made with some of the best baking ingredients ever, including brown sugar, butter, nutmeg and vanilla.
I am also a big fan of all the cookies that require rolling in cinnamon and sugar before baking.
Note that these cookies are not thick and fluffy. They sort of cook flat, but I don't mind at all! ?
If you're interested in these cinnamon coffee cookies, then you're going to go crazy for my fondant pumpkin cookies. Make sure to check them out before you go!
My husband likes to have some of these cinnamon coffee cookies in the evening with his cup of black coffee in the evening.
I like to take one out of the door on busy school mornings.
Yes, I just admitted that I eat cookies for breakfast!
I hope you will love these delicious little cinnamon coffee cookies.
If you try the recipe, be sure to leave a comment below for our other readers and tag me on Instagram @seafood with a photo!
Recommended cooking tools
My must-have products for the holiday kitchen include NordicWare baking sheets, a medium cookie spoon and, of course, an excellent stand mixer.
More holiday cookies
1 tablespoon instant coffee crystals
1 tablespoon hot water
½ cup butter, softened
½ cup shortening
¾ cup granulated sugar
¾ packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon of baking soda
¼ teaspoon salt
¼ teaspoon ground cloves
1 teaspoon vanilla
2 ¼ cups all-purpose flour
Stir the coffee crystals into 1 tablespoon of hot water until dissolved and set aside. In a large bowl, using an electric mixer, beat together the butter and shortening for about 45 seconds or until blended. Add the sugars, cinnamon, baking powder, nutmeg, baking soda, salt and cloves, beat until well blended. Beat the eggs one by one until they are combined. Add vanilla and coffee mixture, beat until well blended. Stir in flour a little at a time until well blended. Cover and refrigerate for 1 to 2 hours or until the dough is easy to handle. Can also be refrigerated overnight.Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or light grease. In a small bowl, combine the gran cup of granulated sugar and the 1 teaspoon of cinnamon. Shape dough into 1 inch balls, roll in cinnamon sugar mixture to coat. Place 3 inches apart on the cookie sheet. Bake for 10 to 12 minutes or until the edges are set. The centers will look a little late. Leave to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.
Adapted from Better Homes and Gardens Fall Baking 2015
I used a level 50 cookie spoon to measure the size of the ball. A scoop number 50 is equivalent to about a rounded tablespoon.
Portion: 1 cookie
Amount per serving:
calories: 82 Total fat: 5.8g Saturated fat: 2.4g Trans fat: 0.4 g Cholesterol: 17.1 mg Sodium: 32.1 mg Carbohydrates: 13.6g Fiber: 0.3 g Sugar: 7.4g Protein: 1.2g