Happy New Year, friends! With the new year, comes a renewed vow of healthy eating. And I’m here to share a cookie recipe. I don’t think you should deprive yourself of the things you want to eat, just enjoy the treats in moderation. Besides, I’m of the firm belief that desserts should be shared.
This recipe came about because I was trying to figure out what to make for my Dad’s birthday gift that he could take home on a plane. He was helping me with some house repairs and was due to fly out on his birthday. He likes cookies, he likes crunchy things, and he likes coffee. And so crispy coffee cookies were created and checked all the boxes! He loved them and so did other family members that he shared them with.
The dough is similar to a shortbread, though worked a touch more so they have that extra crispy texture instead of the tender, crumbly bite that a normal shortbread would have. Instant coffee granules are used to give it that strong coffee kick. And baking it directly on a pan without parchment paper ensures that it has a nice browned bottom for a snap when you first bite into it.
To watch my video of this recipe, click here.
Pixie’s Crispy Coffee Cookies
- ½ cup (1 stick) of unsalted butter, room temperature
- ¾ cup of powered sugar
- 1 pinch salt
- 2 teaspoons vanilla extract
- 2 tablespoons instant coffee granules (any brand)
- 1¼ cup all-purpose flour
- Preheat oven to 350° F.
- In a large bowl, cream together powdered sugar and butter until well combined and the mixture becomes a paste.
- Add in salt, vanilla extract, and instant coffee granules. Mix well until combined. Note: not all of the instant coffee granules will dissolve, but that’s okay.
- Stir in 1 cup of flour and mix until the dough becomes a sandy texture.
- Add in the remaining ¼ cup of flour and mix well by hand until the dough forms into a ball that can hold its shape. The heat from your hand will help warm the butter to reach this texture.
- Roll about a tablespoon of the dough into a ball and place on a nonstick baking sheet.
- Using the bottom of a measuring cup or a drinking glass, press down on the ball of dough until it’s about ¼ – ½ inch in thickness. It’s normal for the edges to become jagged and malformed.
- Bake the cookies for 16 minutes.
- Remove from oven and let the cookies cool completely on the baking sheet.
Note: This recipe can easily be made vegan by replacing the butter with a vegan alternative.