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Coffee-and-Spice Drop Cookies

These easy cookies have a crisp edge, a soft center, and a tantalizing coffee-nutmeg-cinnamon aroma. The recipe ingredients are from The Betty Crocker Picture Cookbook (1950). The instructions are told in my own words.
Prep Time10 mins
Cook Time8 mins
Course: cookies
Cuisine: American
Servings: 4 dozen 2 1/2-inch-diameter 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.