If you’re a fan of both cinnamon and coffee, these Cinnamon Coffee Cookies might just become your new favorite treat. They have a delicious blend of cinnamon and coffee, and while I usually make them around Christmas time, they are perfect for any time of year. Whether you’re looking for a snack to enjoy with your afternoon cup of coffee or a tasty dessert to share with friends and family this holiday season, you’re gonna love these cookies!

Why You’ll Love This Recipe

Cinnamon Coffee Cookies offer the perfect pairing of flavors for coffee lovers, with a sweet cinnamon twist. The combination of cinnamon, nutmeg, and cloves with a hint of coffee creates a rich, warm flavor that’s just so cozy.

These cookies are soft and chewy on the inside with a slightly crisp edge, making them an irresistible treat.. Plus, they’re easy to make and store well, so you can enjoy them throughout the week.

How to Make Cinnamon Coffee Cookies

Making Cinnamon Coffee Cookies is easy peasy. With a few basic ingredients and a bit of time, you’ll have a batch of these delicious cookies ready to enjoy. Below, you’ll find a list of ingredients, followed by step-by-step instructions to guide you through the baking process. As always, you can skip toward the bottom of my post to get a complete recipe card with printable instructions.

Ingredients

To make these Cinnamon Coffee Cookies, you’ll need the following ingredients:

1 tbsp instant coffee crystals
1 tbsp hot water
½ cup unsalted butter, softened
½ cup shortening
¾ cup granulated sugar
¾ cup packed brown sugar
2 tsp ground cinnamon
1 tsp baking powder
½ tsp ground nutmeg
¼ tsp baking soda
¼ tsp salt
¼ tsp ground cloves
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour

Step-by-Step Instructions

Step One: Start by preparing the coffee mixture. In a small bowl, stir together the instant coffee crystals and 1 tablespoon of hot water until the coffee is fully dissolved. Once dissolved, set the mixture aside.

Step Two: In a large bowl, combine the softened butter and shortening using an electric mixer. Beat the mixture for about 45 seconds, or until it becomes smooth and well blended.

Step Three: Next, add the dry ingredients including granulated sugar, brown sugar, ground cinnamon, baking powder, ground nutmeg, baking soda, salt, and ground cloves to the butter mixture. Continue to beat with the electric mixer (hand mixer or stand mixer is great) until all the ingredients are well combined.

Step Four: Add the eggs one at a time to the mixture, beating each egg into the mixture just until it’s combined. Once the eggs are fully incorporated, add the vanilla extract and the coffee mixture, and beat again until everything is well mixed.

Step Five: Gradually add the all-purpose flour to the mixture, beating a little at a time until the flour is fully combined and you have a smooth dough. Cover the dough with plastic wrap and refrigerate it for 1 to 2 hours, or until it’s firm enough to handle. You can also leave the dough to chill overnight if you prefer.

Step Six: When you’re ready to bake the cookies, preheat your oven to 325°F. Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.

Step Seven: In a small bowl, mix together ⅓ cup of granulated sugar and 1 teaspoon of ground cinnamon to create a cinnamon sugar mixture. Shape the chilled dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until it’s fully coated.

Step Eight: Place the cookie dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading. Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers appear slightly underdone.

Step Nine: After baking, let the cookies cool on the baking sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely. This will help them firm up while retaining their chewy texture.

Substitutions and Variations

There are several ways you can modify this Cinnamon Coffee Cookies recipe to suit your taste or use ingredients you already have on hand. Here are a few ideas:

Butter Substitutions: If you don’t have unsalted butter, you can use salted butter, but be sure to reduce the added salt in the recipe to avoid overpowering the flavor.
Shortening Alternatives: If you prefer not to use shortening, you can substitute it with an equal amount of butter. This will make the cookies slightly richer and may affect the texture slightly, making them more tender.
Spice Adjustments: Feel free to adjust the amount of cinnamon, nutmeg, or cloves to suit your taste. If you love cinnamon, you can increase the amount for a more pronounced flavor. Alternatively, you can omit the cloves if you’re not a fan of their flavor. Cloves can be a divisive flavor!
Coffee Variations: You can experiment with different types of instant coffee crystals to vary the flavor. For a stronger coffee flavor, use a dark roast instant coffee or instant espresso powder. You could even try a flavored instant coffee for a unique twist.
Sugar Coating: Instead of rolling the dough balls in cinnamon sugar, you can roll them in plain granulated sugar or even a mixture of sugar and cocoa powder for a chocolatey twist.

My daughters and sons-in-law just love these cookies. Their comment when one of them bit into one was “Oh, wow! ” and another said. “They melt in your mouth.”

– Patricia Niidas

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Best Tips for Making Cinnamon Coffee Cookies

Here are some tips to help you get the best results when making Cinnamon Coffee Cookies:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing. This helps create a smooth mixture and ensures the ingredients combine evenly.
Chilling the Dough: Chilling the dough is very important for making these cookies. It helps the dough firm up, making it easier to handle and shape. Chilling also prevents the cookies from spreading too much during baking. Don’t skip this step!
Using a Medium Cookie Scoop: To ensure your cookies are evenly sized, use a medium cookie scoop to portion out the dough. This helps the cookies bake evenly and ensures they’re all the same size.
Rolling in Cinnamon Sugar: Rolling the dough balls in cinnamon sugar adds a delicious extra layer of flavor to the cookies. Make sure to coat each ball thoroughly for the best flavor in your cinnamon cookie.
Baking Time: Keep a close eye on your Cinnamon Coffee Cookies while they’re baking. The edges should be set, but the centers will look slightly underdone. This is the key to achieving a soft, chewy texture once the cookies cool.

How to Store Cinnamon Coffee Cookies

Storing your Cinnamon Coffee Cookies properly will keep them fresh and delicious for longer. Here’s how to do it:

Airtight Container: Store the cookies in an airtight container at room temperature. This will keep them fresh for up to a week. If you prefer softer cookies, you can place a slice of bread in the container with the cookies to help retain moisture.
Plastic Wrap: If you want to keep the cookies fresh for even longer, you can individually wrap them in plastic wrap before placing them in the airtight container. This helps prevent them from drying out.
Freezing: For longer storage, you can freeze the cookies. Place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.

Frequently Asked Questions

Can I make these cookies without coffee?

Yes, you can omit the instant coffee crystals if you prefer. The cookies will still have a delicious cinnamon flavor, though they will no longer have the coffee undertones.

What type of coffee should I use?

Instant coffee crystals are recommended for this recipe because they dissolve easily and blend well with the other ingredients. You can use any type of instant coffee, including decaf or flavored varieties, or espresso powder, to customize the flavor of the cookies.

Can I use margarine instead of butter?

While you can use margarine instead of butter, it may affect the flavor and texture of the cookies. Butter gives the best flavor and helps achieve the ideal texture, but margarine can be used in a pinch.

How can I make these Cinnamon Coffee Cookies less sweet?

If you prefer a less sweet cookie, you can reduce the amount of granulated sugar or brown sugar in the recipe. Keep in mind that this may slightly alter the texture of the cookies.

Can I add nuts or chocolate chips to the recipe?

Yes, you can add chopped nuts, chocolate chips, or even dried fruit to the dough for added texture and flavor. Just be sure to fold them in gently after the flour has been fully incorporated.

Cinnamon Coffee Cookies are a perfect treat for coffee lovers. Just ask my coffee-obsessed husband! Not only does he love these cookies, he loves eating them with a steaming hot cup of black coffee.

With a soft, chewy texture and a rich blend of spices, these cookies are sure to become a fave for your crew. Whether you enjoy them with a cup of coffee like my hubs, as an afternoon snack, or as a special Christmas dessert, these cookies are a delicious and easy-to-make option that you’ll love baking again and again. This is truly one of my favorite cookie recipes!

More Holiday Cookies

Ingredients

Cookie Dough

1 tbsp instant coffee crystals
1 tbsp hot water
½ cup butter softened
½ cup shortening
¾ cup granulated sugar
¾ cup light brown sugar packed
2 tsp ground cinnamon
1 tsp baking powder
½ tsp ground nutmeg
¼ tsp baking soda
¼ tsp salt
¼ tsp ground cloves
2 large eggs
1 tsp vanilla
2 ¼ cups all-purpose flour

Cinnamon-Sugar Coating

⅓ cup granulated sugar
1 tsp ground cinnamon

Instructions

Stir the instant coffee into the hot water until dissolved. Set it aside to cool slightly.
In a large bowl, beat the butter and shortening together with an electric mixer until smooth. Add the granulated sugar, brown sugar, cinnamon, baking powder, nutmeg, baking soda, salt, and cloves. Mix until everything is well combined.
Add the eggs one at a time, mixing just until each egg is incorporated.
Add the vanilla and the dissolved coffee and mix again.
Add the flour gradually, mixing on low until the dough comes together. Cover and chill the dough for 1 to 2 hours, or overnight, until it’s easy to handle.
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
In a small bowl, stir together the ⅓ cup granulated sugar and 1 teaspoon cinnamon for the coating.
Roll the chilled dough into 1-inch balls. Coat each ball in the cinnamon-sugar mixture and place them 3 inches apart on the baking sheet.
Bake for 10 to 12 minutes, or until the edges are set. The centers will still look slightly underdone. Cool on the baking sheet for 3 to 4 minutes before moving the cookies to a wire rack to cool completely.

Notes

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.

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Desserts

Cuisine: American

Keyword: coffee-cinnamon cookies, cookies

Did you make this?

I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!

4.86 from 166 votes (164 ratings without comment)

38 Comments

JUDY says:

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Can you just use one tablespoon of rewed coffee, maybe strong?? INSTEAD of instant coffee?? I really HATE to go buy instant coffee for a recipe.

1. caroline says:
  
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  even with strong coffee it wouldn’t affect the taste with just a tablespoon unfortunately – a tablespoon of instant coffee makes more than a cup of coffee. Let me know how using brewed coffee works if you try it though! I’m sure the cookie itself would still be delicious
  
shelly says:

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Can you use espresso powder in place of the coffee crystals?

Tami says:

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I am fixing to make these now. I have one question
Do I put all the granulated sugar in the cookies or do I put aside 1/3 cup out of the 3/4 cup?

1. Betty Habshey says:
  
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  I have the same question. Did you ever get an answer?
  
Freda Sultana says:

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I’m from Australia and don’t have shortening. Can I use butter instead?

Susie says:

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These look yummy! Will have to try them soon.

1. Ang C. says:
  
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  Not enough coffee flavor. They really just taste like a snickerdoodle. I ended up just putting in some dry coffee grounds in the last batch. Mine didn’t end up that flat either. I did end up getting a little over 60 cookies out of the mix, though.
  
  1. Vikki says:
    
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    Mine weren’t that flat either. I baked an extra minute and they still came out nice and crispy.
2. Ann says:
  
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  can butter be substituted for shortening
  
Nicole says:

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Can i replace shortening with other ingredient?? I really want to bake this but I’m missing that (there’s nothing like that in my country)

Regina Williams says:

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Now I have some new cookies to make!!! Thank you so much!!!!

1. Crissy says:
  
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  Hey Regina, thanks for commenting! If you try them, let me know what you think. :)
  
Dee says:

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Great recipe, and I love that it makes a large batch AND is really easy to do! I think I just found my Sunday baking project :) Also, your blog looks great!

Angie says:

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Can not wait to make these cookies!!!!!! You always have the best recipes!!!!!

Kim Hutcheson says:

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Oh yummy! Those look and sound delish

1. Crissy says:
  
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  Thanks, Kim. They are definitely yummy!