Coffee Cookies
Crunchy, not-too-sweet coffee cookies studded with toasted almonds. Perfect with your morning espresso or as an afternoon pick-me-up.
- Total time
- 25 min
- Servings
- 24
- Calories
- 110
- Protein
- 2g
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp instant coffee granules
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup sliced almonds
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, dissolve the 2 tbsp instant coffee in 1 tbsp hot water; set aside.
- 2
In a large bowl, cream the 1/2 cup softened butter and 1/2 cup sugar until light and fluffy, about 2 minutes. Beat in the 1 egg and the dissolved coffee until well combined.
- 3
Stir in the 1.5 cups flour and 1/2 cup sliced almonds until a soft dough forms. The dough will be slightly crumbly but should hold together when pressed.
- 4
Drop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart. Bake until edges are lightly golden, 12-14 minutes.
- 5
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Tools you’ll need
- baking sheet
- parchment paper
- mixing bowls
- electric mixer (optional)
- wire rack
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