Coffee Cookies

Coffee Cookies

17 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
April Furst
Recipe by  April Furst

“A nice, coffee flavored cookie.”

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Ingredients

Adjust Servings

Original recipe yields 30 cookies

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets
  3. Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.

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Reviews (17)

Rate This Recipe
Cathy K.
19

Cathy K.

Good cookies. I think one things people might be doing wrong is using oil? for shortening - I used butter and HELLO they were fine. I did bump the flour up to 1 cup - everything else was great. I have found that ANY COOKIE baked until the edges are golden are ALWAYS too done and end up hard. I figure when the start to firm up when you touch the tops - just like cakes - they are done. A trick a friend of mine shared with me (from her Grandmother) is when cookies get hard, put them in a plastic bag with a piece of white bread. I don't know the science behind it or how they figured it out but IT WORKS! Soft cookies again. I added 1/3 c. cocoa and yummy. I got 33 cookies. Thanks for sharing.

Toadychan
16

Toadychan

I made these today and was a bit worried they wouldn't come out well, judging by some other reviews, but to my delight they turned out absolutely delicious! I read the comments and changed the ingredients accordingly, using 1 tsp vanilla extract instead of 1/2, 1 cup flour instead of 3/4, 1/2 cup margarine instead of shortening, and 1/2 cup chocolate chips instead of nuts, as well as baking for 8 minutes. There didn't appear to be much batter in the bowl so I wondered how many it would actually make, and it was very, very moist (probably because I melted my butter). I rolled them into balls with my hands as I like to do, though I made them small and widely spaced apart in case they flattened. They actually didn't flatten at all! And because I used small bits of batter to begin with I found out they puff up quite a lot, so you could get more cookies if you used less batter. All up it made about 20 cookies, so still not a whole lot but a decent amount. The coffee grounds give a sort of crunch to them, as if I had put nuts in them, and it's enjoyable. Next time I make them I'm considering dissolving the grounds in water first to see how that turns out.

trystanlee
9

trystanlee

I always read the reviews before tackling a recipe I made these and they were GREAT! Although I prefer butter, I used margarine v. shortening for added flavor. I also used a single serving packet of Starbucks instant coffee - which I just happened to have and I think because STarbucks is normally strong coffee, one packet worked (compared to 1T v. 2T.) I didn't have nuts which I think would have held the cookie together and kept it from spreading. I always double the vanilla. I also added 1/4 C flour like the other reviewer suggested. The cookie tastes great! The batch made 30 cookies. I only spooned the 1t as the recipe suggested. They spread a lot! They are thin and waferlike, but like I said, I think the nuts would have held it together better. 8 minutes baking time was perfect as well. I topped them off with Halloween colored sprinkles for interest. I would definitely make again! YUM!

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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