Crispy Coffee Cookies Recipes

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CHEWY COFFEE COOKIES



Chewy Coffee Cookies image

Provided by Food Network Kitchen

Time 2h

Yield about 24

Number Of Ingredients 11

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

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.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

COFFEE COOKIES



Coffee Cookies image

I have had this recipe since 1984. It originall came from a Paul Prudhomme cookbook (Louisiana Kitchen).

Provided by Schweik

Categories     Drop Cookies

Time 26m

Yield 40 cookies

Number Of Ingredients 8

1 cup unsalted butter, slightly softened
1 1/4 cups sugar
1/2 cup instant coffee powder
2 tablespoons vanilla extract
1 1/2 teaspoons vanilla extract
3 egg yolks
2 1/2 cups cake flour, plus
3 teaspoons cake flour

Steps:

  • Preheat oven to 350 degrees.
  • Cream the butter with an electric mixer on high speed until smooth (about 1 minute). Add sugar and beat on high until thouroughly blended (another minute).
  • In a separate bowl, mix the coffee powder, vanilla and egg yolks until the coffee is dissolved. Thoughoughly blend this into the butter/sugar mixture. Then add the flour and mix on high until well blened, about 1 to 2 minutes, scraping the sides of the bowl. Drop by the teaspoonful 1 1/2 to 2 inches apart onto a greased cookie sheet. Bake until lightly browned on the edges, about 16 to 18 minutes. Cool on the cookie sheet until they start to harden (about 3 to 5 minutes) and finish cooling on a wire rack. Store in an airtight container.

CRISPY COFFEE COOKIES



Crispy Coffee Cookies image

I created this recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 9

1 cup sugar
3/4 cup vegetable oil
1/3 cup instant coffee granules
2 tablespoons hot water
2 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
Additional sugar

Steps:

  • In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 84mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

CRISPY COFFEE COOKIES



CRISPY COFFEE COOKIES image

Categories     Coffee     Cookies

Number Of Ingredients 8

1 cup (and more for rolling) sugar
3/4 cup vegetable oil
1/3 cup instant coffee granules
2 tablespoons hot water
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt

Steps:

  • In a mixing bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture.
  • Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork.
  • Bake at 400 degrees F for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

CRISPY TOFFEE COOKIES



Crispy Toffee Cookies image

This is one of the crispest cookies around, and tastes delicious. I added nuts to a recipe I found, and now I can't get enough of them!

Provided by roxy_froggy25

Categories     Drop Cookies

Time 50m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup English toffee bits
1/2 cup chopped nuts

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.

Nutrition Facts : Calories 108.4, Fat 4.6, SaturatedFat 2.2, Cholesterol 22.2, Sodium 55.4, Carbohydrate 15.7, Fiber 0.4, Sugar 10.4, Protein 1.5

CRISPY COFFEE COOKIES



Crispy Coffee Cookies image

I created this recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.

Provided by Allrecipes Member

Time 35m

Yield 30

Number Of Ingredients 9

1 cup sugar
¾ cup vegetable oil
⅓ cup instant coffee granules
2 tablespoons hot water
2 large eggs eggs
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
1 pinch Additional sugar

Steps:

  • In a mixing bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture.
  • Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400 degrees F for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 14.9 g, Cholesterol 12.4 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 78.1 mg, Sugar 6.7 g

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Top Asked Questions

How do you make coffee cookies?
Whisk together all purpose flour, baking powder and salt. Using an electric mixer, beat together unsalted butter, brown sugar, ground coffee and vanilla. Add egg and beat until pale and creamy. Mix in the flour mixture in two lots. Roll small spoonfuls of dough and place on baking tray. Top each cookie with a coffee bean. Bake for 12-15 minutes.
How to make iced coffee cakes?
Directions 1 Preheat oven to 400°. In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add... 2 Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with... More ...
How long do you bake cookies with coffee beans?
Top each cookie with a coffee bean. Bake for 12-15 minutes. Be sure to use room temperature butter. Use a wooden spoon to beat the butter with brown sugar, ground coffee and vanilla extract.
How do you store crispy coffee cookies?
How should you store crispy coffee cookies? Store cookies between layers of waxed paper in an airtight container. If you’ll be keeping them at room temperature, they will last for up to 3 to 5 days. But in the freezer, you can keep cookies for up to 6 months.

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