My cinnamon coffee cookies are the perfect sweet treat to help usher in the fall baking season. Perfect paired with coffee, these cookies are delightful to share with loved ones this fall.
I’m a sucker for easy cookies. In fact, these cinnamon coffee cookies remind me of my favorite soft ginger molasses cookies.
Yall, they are SO good.
Both cookies offer a sweet and spiced flavor that’s just right for sweater-weather.
Cinnamon Coffee Cookies Recipe
The flavor in my cinnamon coffee cookies comes from instant coffee crystals and of course, cinnamon!
The instant coffee crystals don’t give the cookies an overpowering flavor at all. You’ll taste just a hint of coffee, but I really love the depth that the coffee crystals add to the flavor.
These cookies are also made with some of the best baking ingredients ever, including brown sugar, butter, nutmeg, and vanilla.
I’m also a huge fan of any cookies that require rolling in cinnamon and sugar before baking.
Note, these cookies are not thick and fluffy. They bake up sort of flat, but it doesn’t bother me one bit! ?
If these cinnamon coffee cookies are up your alley then you’re going to go crazy for my melt-in-your-mouth pumpkin cookies. Be sure to check them out before you go!
My husband loves to have a few of these cinnamon coffee cookies in the evening with his nightly cup of black coffee.
I like to grab one on the way out the door on busy school mornings.
Yes, I just admitted that I eat cookies for breakfast!
I hope you love these tasty little cinnamon coffee cookies.
If you try the recipe, be sure to leave a comment below for our other readers, and tag me on Instagram @dearcrissy with a photo!
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- 1 tablespoon instant coffee crystals
- 1 Tablespoon hot water
- ½ cup butter, softened
- ½ cup shortening
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 eggs
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- Stir the coffee crystals into 1 tablespoon hot water until dissolved and set aside.
- In a large bowl, using an electric mixer beat together the butter and the shortening for about 45 seconds or until well blended. Add sugars, cinnamon, baking powder, nutmeg, baking soda, salt, and the cloves, beat until combined. Beat in the eggs one at a time just until combined. Add the vanilla and the coffee mixture, beat until combined. Beat in the flour a little at a time until well combined. Cover and chill for 1 to 2 hours or until dough is easy to handle. May also be refrigerated overnight.
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or lightly grease. In s small bowl stir together the ⅓ cup granulated sugar and the 1 teaspoon of cinnamon. Shape the dough into 1-inch balls, roll in the cinnamon sugar mixture to coat. Place 3 inches apart onto the cookie sheet. Bake for 10 to 12 minutes or until edges are set. The centers will look a little underdone. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.
Adapted from Better Homes and Gardens Fall Baking 2015
I used a leveled-off number 50 cookie scoop to measure the size of the ball. A number 50 scoop equals approximately a rounded tablespoon.
Nutrition Information:Yield: 36 Serving Size: 1 Cookie
Amount Per Serving: Calories: 82 Total Fat: 5.8g Saturated Fat: 2.4g Trans Fat: 0.4g Cholesterol: 17.1mg Sodium: 32.1mg Carbohydrates: 13.6g Fiber: 0.3g Sugar: 7.4g Protein: 1.2g