What’s Up, Hungry People!
It’s your resident self-taught baker here, and today I’m bringing you a recipe that combines two of my favorite things: coffee and cookies! I’ve recently delved into the world of coffee flavors in desserts, and let me tell you, it’s been a delicious journey. From mochaccino chip cupcakes to dark chocolate espresso two-ingredient ice cream, I can’t get enough of the rich and robust taste coffee adds to my sweet treats.
And now, I present to you my latest creation: Coffee and Cream Cookies!
The Magic of Coffee
Coffee has become a newfound love of mine ever since Nick’s parents gifted us a Keurig for our very first Christmas together. Since then, I’ve been hooked on its amazing flavors and invigorating aroma. However, I must confess that I’m not one for black coffee. No, no, no! I prefer to jazz it up a bit with a splash of French vanilla half-and-half or some other delectable sweetened creamer. So, it only made sense for me to bring that creamy goodness into these cookies by representing the ‘coffee’ with the cookie itself and the ‘creamer’ with a luscious icing!
Here’s What You’ll Need
- Flour: Provides structure and bulk to the cookie dough.
- Sugar: Adds sweetness and helps with browning and texture.
- Brown Sugar: Adds moisture and a hint of caramel flavor to the cookies.
- Unsweetened Cocoa Powder: Provides rich chocolate flavor and deepens the color of the cookies.
- Instant Coffee: Infuses the dough with a delightful coffee flavor.
- Butter: Adds richness, flavor, and helps with the texture and spread of the cookies.
- Egg: Provides structure and helps bind the ingredients together.
- Coffee Extract: Enhances the coffee flavor in the cookies.
- Baking Soda: Acts as a leavening agent, helping the cookies rise and become light.
- Salt: Balances the sweetness and enhances the overall flavor profile of the cookies.
- French Vanilla Coffee Creamer: Adds creamy and sweet flavors to the icing.
- Heavy Cream: Helps to create a smooth and luscious texture in the icing.
- Powdered Sugar: Sweetens the icing and thickens it to a toothpaste-like consistency.
- Chocolate-covered Espresso Beans: Optional topping for added flavor and visual appeal.
To start, we need to infuse that delicious coffee flavor into our cookie dough. Simply stir the instant coffee into the flour along with the baking soda.
In a separate bowl, grab your trusty stand mixer and beat together the butter, white sugar, and brown sugar until they’re light and fluffy. It’s like a fluffy cloud of sweetness just waiting to be transformed into cookies!
Now, it’s time to introduce our star ingredient: the egg! Add it to the butter and sugar mixture, making sure it’s completely incorporated. Then, let’s take things up a notch by incorporating some cocoa powder. That’s right, we’re giving these cookies a rich, chocolatey undertone that perfectly complements the coffee flavor.
Gradually add the coffee-infused flour to the mixture, a few tablespoons at a time, until a thick and luscious dough forms. It should be the kind of dough that makes you want to dive right in! But hold on, Hungry People, we’re not quite there yet.
Shaping and Baking Goodness
Now comes the fun part—shaping our dough into irresistible cookies! Roll the dough between the palms of your hands to create small dough balls.
Arrange these delightful morsels of goodness on a baking sheet lined with a silicone mat or parchment paper. To give them their distinct coffee-inspired look, use your thumb or the back of an ice cream scoop to create divots in the center of each cookie.
Trust me, this little touch will make them look as good as they taste!
Pop the baking sheet into a preheated oven set at 350°F and let the cookies bake for 7-8 minutes. Keep a close eye on them! Once they’ve puffed up and started to develop those irresistible cracks, it’s time to take them out. Press the back of an ice cream scoop or a spoon into the center of each cookie to enhance the divot. This will give them that perfect shape we’re aiming for.
Allow the cookies to cool on the baking sheet for about 5 minutes, letting them solidify their deliciousness. Then, carefully transfer them to a wire cooling rack to cool completely. Patience is a virtue, my friends, and in this case, it’ll be rewarded with cookies that are worth every moment of waiting.
The Creamy Finale
While those delightful cookies cool down, let’s talk about the icing—the “creamer” to our coffee-flavored cookies. Take some room temperature butter and combine it with the half-and-half, creating a velvety base for our icing. Next, it’s time to bring in the whipping cream! Whip it up on high speed using a hand mixer until the icing reaches a light and fluffy consistency. We want it to be so airy and delightful that it practically dances on your taste buds!
To achieve the perfect sweetness, gradually add powdered sugar to the mix until the icing thickens to the consistency of toothpaste. This is where the magic happens, Hungry People. The icing is what takes these cookies from ordinary to extraordinary!
Tips for Making Coffee Creamer Cookies
- Room Temperature Ingredients: Ensure that your butter, egg, and creamer are at room temperature for better incorporation and smoother texture.
- Flavor Variation: Experiment with different flavored coffee creamers to customize the taste of the icing.
- Sifting Dry Ingredients: Consider sifting the flour, cocoa powder, and instant coffee before adding them to the dough for a smoother texture and better dispersion of flavors.
- Chilling the Dough: If the dough is too soft to handle, refrigerate it for 30 minutes to an hour before shaping the cookies.
- Divot Size: Create a deep enough divot in the center of each cookie to accommodate the icing.
- Preventing Overbaking: Keep a close eye on the cookies while baking, as they can quickly go from perfectly baked to overdone. Remove them from the oven when they have puffed up and just started to crack.
- Icing Consistency: Adjust the amount of powdered sugar as needed to achieve the desired consistency for the icing. Add more for a thicker icing or less for a softer texture.
- Icing Techniques: If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off or simply use a spoon to fill the cookie divots with icing.
- Optional Toppings: Get creative with additional toppings like sprinkles, crushed nuts, or drizzles of melted chocolate to add visual appeal and flavor.
- Storing and Freezing: Store the baked cookies in an airtight container at room temperature for up to 5 days. Alternatively, you can freeze the unfilled cookies in a freezer-safe container for up to 3 months and fill them with icing before serving.
Time to Indulge
Now comes the best part—assembly and devouring! Fill a large plastic icing piping bag with the dreamy creamer icing or simply use a spoon to generously fill the divot in the center of each cookie. Go ahead and get creative with it! If you’re feeling fancy, top each cookie with a few chocolate-covered espresso beans for an extra burst of flavor and a touch of elegance.
Take a bite of these delectable, caffeinated cookies, and let the flavors of coffee and cream dance on your taste buds. Trust me, this delightful combination is sure to satisfy your cravings and leave you wanting more!
So, go ahead and brew yourself a cup of your favorite coffee, grab a few of these heavenly cookies, and let the magic unfold. Until next time, Hungry People—keep experimenting, keep creating, and most importantly, keep indulging in the joys of baking!
Coffee and Cream Cookies
- Preheat the oven to 350°F. In a stand mixer, beat together the white sugar, brown sugar, and one stick of room temperature butter until creamy. Add the egg and mix until light and fluffy.
- Incorporate the cocoa powder and coffee extract into the creamed butter and sugar mixture. In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Slowly add the flour mixture into the mixing bowl, a few tablespoons at a time, until fully incorporated and a thick cookie dough forms.
- Roll the dough into small 1" round balls and place them on a baking sheet lined with parchment paper or a silicone baking mat. Use your thumb, the back of a spoon, or an ice cream scoop to create a divot in the center of each cookie.
- Bake the cookies for 7-8 minutes, or until they have puffed up and just started to crack. Remove them from the oven and use the same spoon to press into the divots to define them further. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- While the cookies are cooling, use a hand mixer to whisk together the remaining room temperature butter, French vanilla coffee creamer, and heavy whipping cream until the mixture becomes light and fluffy. Gradually add powdered sugar, as needed, until the icing reaches a toothpaste-like consistency.
- Transfer the icing to a piping bag or use a spoon to fill the centers of each cookie with the creamer icing. For an optional touch of elegance, place a chocolate-covered espresso bean on top of each cookie. You can choose to chill the cookies or serve them at room temperature. Enjoy!