Description
A delightful recipe for coffee cake cookies that captures the essence of fall with warm spices and a rich coffee flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup brewed coffee, cooled
- 1/2 cup brown sugar
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Stir in the sour cream and cooled coffee until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle brown sugar and chopped nuts on top of each cookie.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use espresso instead of regular coffee.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add chocolate chips for an extra treat!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg