Brazilian Coffee Cookies

Brazilian Coffee Cookies

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"A gingersnap-like cookie with real coffee flavor."

Ingredients {{adjustedServings}} servings 101 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
  2. Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
  3. Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
  4. Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
  5. Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
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Reviews 27

  1. 33 Ratings


I've been making these cookies for years. They work best with the flavoured powdered instant coffees. Don't cook them quite so long for a really yummy chewy cookie.


3/4 cup sugar total is plenty, and it definitely needs more coffee, dissolve at least 3 tablespoons instant coffee in a little hot water so it mixes in better but leave out milk then.11 minutes baked is plenty for a nice cookie. If you leave them in a ball, dip then in sugar they will crack and they are even softer.


These are excellent, the review that said they have a subtle coffee taste is correct (I used decaf Folger's, I wanted to be able to see the coffee in the cookies). I will definitely make these again, next time I might try a packet of coffee powder with the Folger's crytals. I rolled mine in regular sugar, and I didn't get the 'crackling' effect so maybe confectioner's sugar is what is needed to make these cookies 'crackle' on top.