Brazilian Coffee Cookies26 Reviews
“A gingersnap-like cookie with real coffee flavor.” - by Patty
Original recipe yields 4 dozen
- Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
- Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
- Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
- 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.
- Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
Amount Per Serving (24 total)
- 101 cal
- 3.2 g
- 16.8 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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...." See more"
"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, ..." See morenext 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."
"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 ..." See moreis plenty for a nice cookie. If you leave them in a ball, dip then in sugar they will crack and they are even softer. "
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