Sugar-and-Spice Espresso Cookies

Sugar and spice and everything nice. That's what these espresso-coated cookies are made of!

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( 23 Ratings)

23 Ratings

5 Stars 13%

4 Stars 17%

3 Stars 22%

2 Stars

1 Stars 39%

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Prep Time 15 min
Total Time 3 hr 25 min
Servings 36

Ingredients

Cookies

1 1/2: tablespoons instant espresso coffee granules

1: tablespoon hot water

1/2: cup butter or margarine, softened

1/4: cup shortening

1: cup granulated sugar

1/2: cup packed brown sugar

1: egg

2: cups Gold Medal® all-purpose flour

1: teaspoon baking powder

1: teaspoon instant espresso coffee granules

1: teaspoon ground cinnamon

1/4: teaspoon salt

Espresso Coating

1/2: cup granulated sugar

2: teaspoons instant espresso coffee granules

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Directions

1 In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
2 Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
3 On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
4 Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
5 Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.

EXPERT TIPS

Expert Tips

Serve these delicious morsels with vanilla or chocolate ice cream, or package them up with coffee mugs and freshly ground coffee for a gift that any coffee lover will enjoy.

To keep your cookies nice and round, rotate the roll frequently while you're slicing. This will keep you from flattening one side.

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