Last updated on April 1st, 2022
I made these 1940s-era Coffee-and-Spice Drop Cookies the other day, and they blew me away, man. I love the cookies’ crisp edge, soft middle, and tantalizing coffee-nutmeg-cinnamon aroma. Sadly, for those of us who lack any degree of will-power, the cookies are extremely easy to make. Here’s the video how-to plus printable recipe:
Be sure to watch the above video demonstration for these Coffee-and-Spice Drop Cookies. The video will provide you with visual clues that neither photographs nor written words can convey. Afterwards, scroll down for notes and the printable recipe. And if you’re hungry for more, then I invite you to get my email updates.
NOTES for Coffee-and-Spice Drop Cookies:
Use quality butter. Since butter is a key component in this recipe, use the very best butter (salted or unsalted) that you can afford. I used Kerry Gold butter, which comes from grass-fed cows.
Use a stand mixer or handheld electric beaters to cream the butter, sugar, and eggs. “Creaming” refers to the process of incorporating butter and sugar (and eggs, too, for this recipe) into a uniform, fluffy, and smooth mixture. Creaming insures that the sugar is evenly distributed and is mostly — if not entirely — dissolved.
Freezing. You can freeze the cookies baked or unbaked.
Looking for other cookie recipes? You’ll find lots of ’em right here on this website. A tiny sampling for you:
Sablé Breton (French Butter Cookies).
3-Ingredient Peanut Butter Cookies (GF)
Coffee-and-Spice Drop Cookies
For the dry ingredients:
- 3 1/2 cups (456g) SIFTED all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
For the "wet" ingredients:
- 1 cup (227g) butter, softened to room-temperature
- 2 cups (400g) brown sugar (light or dark)
- 2 eggs, at room temperature
- 1/2 cup (118ml) cold coffee
- Making the cookie dough -- In a medium bowl, whisk together the flour, soda, salt, nutmeg, and cinnamon. Set aside.
- In the bowl of a stand mixer oufitted with the paddle attachment (or in any large bowl if you are using electric beaters), cream together the butter, sugar, and eggs until fluffy -- 4-5 minutes. Stir in the coffee. Then stir in the flour mixture.
- Chill for 1 hour in the refrigerator (or for 30 minutes in the freezer). About 15 minutes before you are ready to bake, center the oven rack and preheat the oven to 400°F.
- Forming and baking the cookies -- Place rounded teaspoons of dough 2 inches apart on parchment-lined baking sheets. One baking sheet will hold approximately 20 cookies.
- Bake the cookies in the preheated 400°F oven until set -- when lightly pressed with a finger, almost no imprint should remain -- 8-10 minutes. For best results, bake one batch of cookies at a time.
OMG – these are so good! Saw the recipe this morning and had to make them – they have all the flavours I love! Only thing I didn’t do was only make one cookie sheet and freeze the rest – BIG mistake! I’ve already had six of them. Thank for sharing this recipe and I am having a coffee and cookie to enjoy with you!
Kevin Lee Jacobs says
Hi Nicki – I’m so glad you made — and are presently enjoying — these cookies!
Mmmmmm, you had me at coffee… and cookie. 😀 I can’t wait to try these out! Thanks for sharing this.
Kathy Hardman says
My mother baked these cookies regularly through my childhood and they were a hit with the whole family. I baked them for my family as well and now that the kids are grown with families of their own I bake them
to enjoy for myself. I have her cookbook she received as a wedding gift in 1952 containing this recipe. I treasure it.
Connie Heise says
We baked these all the time on the farm as a child, ingredients were always on hand. Still a favorite. Ihad to search for the recipe again as I never put it in my extensive recipe file and my cook book from that error is packed away for a moment! THANK YOU for putting it out for the universe! And yes, it is easy to eat a TON immediately.