I like coffee and I love the smell of coffee. But I typically can only drink about half a cup of coffee before I’ve had enough. I even like it cold so the new nitro cold coffee fad was made for me. Unless of course my coffee comes with baileys or some other delectable enhancer.
While I may not drink a lot of coffee, I do like to eat my coffee. In baking and rubs and whatever else might work.
For this recipe I whipped up a batch of cookie dough and dropped in some of my ground espresso. What happened next was this insanely delicious cookie dough. In fact it was hard to stop eating it. The ground espresso showed beautiful flakes in the dough. It’s easy to roll out and doesn’t need to be refrigerated to firm up before baking.
The cookie dough displays a strong coffee flavour. The baked cookie just a hint. In fact my kids love this cookie (they are to young to drink coffee so they don’t really recognize the coffee flavour). You can add some sprinkles or not. Cut out any shape you like, re-roll and start over. These cookies were so good I’m going to go espresso & cookie crazy I think since the combinations could be endless.
- 1 cup butter, softened
- ½ cup brown sugar, packed
- ¼ cup icing sugar
- 1 egg
- 1 tsp ground espresso, finely ground
- 2 cups All-Purpose Flour
- Red and green sprinkles
- Cookie cutters
- Preheat oven to 300F.
- Add butter, brown sugar, icing sugar, egg and ground espresso to bowl. Stir well to combine.
- Add flour, mixing well.
- On floured surface, roll dough to ¼ inch thickness and cut into desired shapes.
- Place on parchment lined baking sheets leaving space between cookies.
- Bake for 12 minutes, turning and rotating pans half way through.
- Let cool in pan for 5 minutes then transfer to wire rack.