Let me start by saying that these cookies may be the best cookies I ever ate! I’m not gonna lie, they were pretty amazing ;). Now I know I say every recipe I blog about is good and that’s true. I mean, why would I blog about something that wasn’t good, but these cookies were like (to quote my little cousin Preston) super duper good!
I never drink coffee. I like the smell, but it always tastes like what I imagine bark water to taste like =). Just because I don’t like to drink coffee though doesn’t mean that I’m opposed to using it in other ways. I use coffee in several chocolate desserts because when you bloom chocolate or cocoa powder in hot coffee it really enhances the chocolate flavor. So I always keep instant coffee or espresso powder on hand. I was intrigued when I saw the recipe for these cookies. I’m always up to try something different, and you don’t see cookies with coffee in them every day. I looked over the recipe and decided I’d start with about a third the amount of coffee for my cookies. After all, I’m not a hard-core coffee fan. I also decided to change the sugar ratio around some and add vanilla bean paste and cinnamon. The end result? Crisp edges and a chewy center–my kind of cookie! You don’t particularly taste any one flavor. They all just kind of blend together for a delicious and very unique flavor–kind of like a snickerdoodle but way better. I had four while I was photographing them and then just kept going back for a total of SEVEN. I know–ridiculous! But they really are that good. Have I convinced you to try them yet? Enjoy!
Cinnamon Cappuccino Cookies
1 stick butter, softened
1/2 cup + 2 tbsp brown sugar
2 tbsp white sugar
1 large egg
1 1/4 cup + 2 tbsp all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1 tsp vanilla bean paste
1/2 tsp cinnamon
1 tsp instant espresso powder
cinnamon sugar for rolling: 1/4 cup white sugar + 1/2 tsp cinnamon
1. Preheat oven to 350°.
2. Cream together sugar and butter in a large mixing bowl with an electric mixer until smooth. Add egg, vanilla, cinnamon, and espresso powder.
3. Combine remaining dry ingredients in a separate bowl. Add to butter mixture gradually.
4. Scoop out 1-inch balls of dough (using #60 scoop) and roll them in cinnamon sugar; place on chilled cookie sheets 2 inches apart. Bake for 8-10 minutes or until centers are set.
Yields 2 1/2-3 dozen small cookies.
*adapted from a kiss and a cupcake
