Brazilian Coffee Cookies

Brazilian Coffee Cookies

27

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

servings 101 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

27
  1. 33 Ratings

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Most helpful positive review

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

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...

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.

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 ...

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 a...

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...

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...

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 coffe...

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 - perfec...

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 wa...

I accidentally read the recipe wrong and put in only 2 teaspoons of coffee--Ooops! The coffee flavor wasn't as strong as I would have liked, although you could still taste it, but I think I'd li...