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Cinnamon Coffee Cookies

  • Prep Time: 1 hour 15 minutes (includes chilling time)
  • Cook Time: 12 minutes
  • Servings: About 40 cookies
  • Course: Dessert

If you're a coffee fan, you'll love the flavor of these easy-to-make cookies. Want to make something extra special? Use these cookies to make decadent ice cream sandwiches with this hack: Grab a pint of your favorite ice cream and using a large knife, cut directly through the pint of ice cream to make clean slices. Place the ice cream slice between two cookies and voila! Vanilla is delish, but anything goes. (See Tip below.)

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds KITCHENS™ Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.

Ingredients

  • ½ cup butter, softened
  • ½ cup shortening
  • ¾ cup packed brown sugar
  • 1 cup granulated sugar, divided
  • 1 tablespoon instant coffee crystals
  • 3 teaspoons ground cinnamon, divided
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup chopped chocolate-covered coffee beans
  • Reynolds KITCHENS® Parchment Paper with SmartGrid®

Directions

Step 1

Preheat oven to 325°F. Line a baking sheet with Reynolds KITCHENS® Parchment Paper with SmartGrid®; set aside.

Step 2

In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, 3/4 cup granulated sugar, coffee crystals, 2 teaspoons cinnamon, baking powder, nutmeg, baking soda, salt and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined.

Step 3

Beat in flour until combined. Stir in coffee beans. Cover and chill for 1 hour or until dough is firm enough to shape.

Step 4

In a small bowl, combine the remaining 1/4 cup sugar and 1 teaspoon cinnamon.

Step 5

For each cookie, roll 1 tablespoon of the dough into a ball. Roll balls in sugar mixture to coat. Place 2 inches apart on the prepared cookie sheets.

Step 6

Bake about 12 minutes or until edges are set. Cool on cookie sheets for 2 minutes. Transfer to a wire rack; cool completely.

Step 7

To Store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

To Make Ice Cream Sandwiches

Freeze on a baking sheet until firm, at least 2 hours, then wrap airtight. Freeze wrapped sandwiches for up to 3 days. Let stand at room temperature for 15 minutes before serving. Makes 18-20 ice cream sandwiches.

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