The cookies don’t spread a lot. I forgot to coat the cookies with sugar-cinnamon mixture, but this is a good recipe for those who love coffee and cinnamon 😉
Adapted from Sing for you supper
Makes approximately 48 cookies.
Ingredients:
Instant espresso powder……………….2 tablespoons, plus 1 teaspoon
Hot water…………………………………..1 tablespoon
Butter, softened…………………………..1 1/2stick
Sugar…………………………………………1 1/4 cups [reduce to 1/2 cup]
Packed brown sugar……………………..1/2 cup
Baking powder……………………………..1 teaspoon
Ground cinnamon…………………………1 teaspoon
Salt…………………………………………….1/2 teaspoon
Egg……………………………………………..1
Vanilla………………………………………..1 teaspoon
Flour…………………………………………..2 cups
Directions:
- In a small bowl, combine the 2 tablespoons espresso powder and water, stirring until coffee powder is dissolved. Set aside.
- In the bowl of a mixer fitted with the paddle attachment (or using a hand mixer), combine the butter and shortening; beat for 30 seconds.
- Add 1 cup of the granulated sugar, the brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping down the sides of the bowl occasionally.
- Beat in the egg, vanilla and coffee mixture.
- Slowly add the flour a little at a time until fully incorporated.
- Divide the dough into thirds. Shape each portion into a 7-inch log. Wrap each log in plastic wrap and chill about 2 hours or until dough is firm enough to slice.
- Preheat oven to 375 degrees. Cut logs into 3/8-inch slices. Place slices 2 inches apart on a cookie sheet lined with parchment paper. In a small bowl, stir together the remaining 1/4 cup sugar and 1 teaspoon espresso powder; sprinkle over slices.
- Bake for 9-10 minutes or until edges are golden brown.
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