These coffee biscuits have a full-bodied coffee flavor and just the right amount of crunch on the outside and chewy on the inside. So many ways to enjoy these little gems; dunk in milk, dip in tea, or for a double coffee flavor enjoy these with a cappuccino. A true treat for a coffee lover.
📖 Recipe
Coffee Cookies
Ingredients
- 2 tablespoons shortening
- 2 tablespoons brown sugar
- 2 tablespoon granulated white sugar
- 1 egg white
- ¾ teaspoon vanilla extract
- 2 teaspoon milk
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon instant espresso
Instructions
- Start by Preheating the oven to 400° F.
- In a medium bowl mix together the shortening, brown sugar, granulated sugar, egg, vanilla, and milk until well mixed and smooth.
- In a separate medium bowl mix together the flour, salt, baking soda, baking powder, and instant espresso powder.
- Stir the dry ingredients into the shortening mixture and mix thoroughly.
- Use a small cookie scoop to place the cookie dough balls about 2 inches apart on a parchment-lined baking sheet.
- Use the bottom of a glass to gently flatten the dough balls to about ⅛ inch thickness. Use the tines of a fork to press in a design along the edges of the dough.
- Chill cookies for about 15 minutes before baking. Bake for 10-12 minutes, until lightly browned
Nutrition
This coffee biscuit recipe is great as part of a picnic or holiday cookie plate. Add french shortbread and a few peanut butter cookies to serve as an afternoon snack.
Ingredients Notes
- Shortening - My go-to shortening is Crisco.
- Sugars - A mix of light brown sugar and white granulated sugar give this cookie the perfect balance of sweetness.
- Egg white - If you double the recipe then use 1 whole egg.
- Milk - Such a small amount of milk I use a full-fat version, but low-fat works just fine.
- Vanilla Extract - The vanilla balances the coffee flavor nicely. You can also substitute a chocolate extract that goes well with the coffee flavor.
- Flour - This recipe uses regular all-purpose flour, or you can use self-rising flour and omit the salt, baking powder, and baking soda.
- Salt - Salt is a flavor enhancer and balances the sweetness. Table salt is used in this recipe.
- Leavening - Baking powder and baking soda give the cookies their rise.
- Instant Espresso Powder - instant coffee gives the cookie its coffee flavor.
See the recipe card for ingredient quantities.
Recipe Directions
Step One - In a medium bowl mix together the shortening, brown sugar, granulated sugar, egg, vanilla, and milk until well mixed and smooth.
Step Two - In a separate medium bowl mix together the flour, salt, baking soda, baking powder, and instant espresso powder.
Step Three - Stir the dry ingredients into the shortening mixture and mix thoroughly.
Step Four - Use a small cookie scoop to place the cookie dough balls about 2 inches apart on a parchment-lined baking sheet.
Step Five - Use the bottom of a glass to gently flatten the dough balls to about ⅛ inch thickness.
Step Six - Use the tines of a fork to press in a design along the edges of the dough. Chill cookies for about 15 minutes before baking. Bake for 10-12 minutes, until lightly browned.
Let the cookies cook slightly and enjoy!. Sprinkle with powdered sugar for some extra sweetness.
Tools Used
I love a simple cookie and all you need to make these are a couple of mixing bowls, measuring spoons and cups, a wooden spoon, a small fork, a baking sheet, and some parchment paper.
Storage Tips
Store cookies in a covered container or wrapped in parchment paper for up to 2 days.
Not recommended, if use coffee the dough will be too thin.
Thanks for coming! Let me know what you think or share a tip.