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Cinnamon coffee cookies are the proper candy treat to assist usher in the fall baking season. ideal paired with espresso, those cookies are delightful to share with loved ones this autumn. The flavor in my cinnamon coffee cookies comes from immediately coffee crystals and of direction, cinnamon. 


The instantaneous coffee crystals don’t supply the cookies an overpowering taste at all. You’ll flavor only a trace of coffee, however I simply love the intensity that the coffee crystals add to the flavor. these cookies also are made with some of the great baking components ever, which include brown sugar, butter, nutmeg, and vanilla. 

I’m additionally a huge fan of any cookies that require rolling in cinnamon and sugar earlier than baking. note, these cookies are not thick and fluffy. They bake up form of flat, but it doesn’t hassle me one bit! ?


  • 1 tablespoon instant coffee crystals
  • 1 Tablespoon hot water
  • ½ cup butter, softened
  • ½ cup shortening
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups all-purpose flour

  1. Stir the coffee crystals into 1 tablespoon hot water until dissolved and set aside.
  2. In a large bowl, using an electric mixer beat together the butter and the shortening for about 45 seconds or until well blended. Add sugars, cinnamon, baking powder, nutmeg, baking soda, salt, and the cloves, beat until combined. Beat in the eggs one at a time just until combined. Add the vanilla and the coffee mixture, beat until combined. Beat in the flour a little at a time until well combined. Cover and chill for 1 to 2 hours or until dough is easy to handle. May also be refrigerated overnight.
  3. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or lightly grease. In s small bowl stir together the ⅓ cup granulated sugar and the 1 teaspoon of cinnamon. Shape the dough into 1-inch balls, roll in the cinnamon sugar mixture to coat. Place 3 inches apart onto the cookie sheet. Bake for 10 to 12 minutes or until edges are set. The centers will look a little underdone. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.

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