Brazilian Coffee Cookies Recipe -
Brazilian Coffee Cookies Recipe

Brazilian Coffee Cookies

Recipe by  

"A gingersnap-like cookie with real coffee flavor."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
  2. Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
  3. Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
  4. Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
  5. Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2002

I've been making these cookies for years. They work best with the flavoured powdered instant coffees. Don't cook them quite so long for a really yummy chewy cookie.

Most Helpful Critical Review
Mar 29, 2008

This was just okay for me. I think what really turned me off was the granules of instant coffee that I'd crunch into while I was eating the cookie. If I ever make this again, I'll try a powder or I'll use fresh-brewed coffee.


33 Ratings

Jun 05, 2009

3/4 cup sugar total is plenty, and it definitely needs more coffee, dissolve at least 3 tablespoons instant coffee in a little hot water so it mixes in better but leave out milk then.11 minutes baked is plenty for a nice cookie. If you leave them in a ball, dip then in sugar they will crack and they are even softer.

Oct 05, 2005

These are excellent, the review that said they have a subtle coffee taste is correct (I used decaf Folger's, I wanted to be able to see the coffee in the cookies). I will definitely make these again, next time I might try a packet of coffee powder with the Folger's crytals. I rolled mine in regular sugar, and I didn't get the 'crackling' effect so maybe confectioner's sugar is what is needed to make these cookies 'crackle' on top.

Mar 04, 2008

I substituted butter for the shortening and they came out fine. I didn't have any trouble with the dough ether; they have just the right amount of coffee flavor. The texture is like a gingersnap and they go great with coffee!

Dec 16, 2010

I made a few adjustments in this recipe based on some other suggestions - I used freshly ground coffee (about 3-4 Tblsp) and I used 1 tsp of vanilla and about 2 tsp of coffee extract. The coffee flavor is great, the cookies cooked well and they are soft and chewy.

Jun 07, 2003

cookies were not as strongly flavored as i had hoped they would be - still a nice, subtle suggestion of coffee. i made mine very large and very chewy rolled them in sugar before baking - perfect with a tall glass of milk.

Dec 01, 2006

An easy to make cookie. Nothing over the top for me. Don't think I would make again. Kind of reminded me of a shortbread. I used instant espresso in hopes to intensfy the coffee flavor but it was still very mild. I'm glad I added a 1/2 cup of mini semi-sweet cookies.


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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