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.
Servings: 4 dozen 2 1/2-inch-diameter cookies
Ingredients
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
Instructions
- 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.