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Coffee Crisps

Coffee Crisps | Magnolia Days

You awaken from a magnificent dream. It would be bliss if you could roll over and go back to sleep. The demands of the day drag you out of bed. You shuffle weary-eyed into the kitchen where a brewing process begins. There is the flip of a switch, a familiar sound of the coffeemaker, and soon the air is filled with a delightful aroma. You pour a cup of the magical elixir that wakes you up and gets you going. One sip and all is much better. And when you need a pick-me-up later, grab a couple of coffee crisps to get a little boost in your day.

Cookies are a quintessential afternoon snack. They are often enjoyed with coffee. You get the best of both worlds in these crisps. What is interesting is the coffee flavor seems to not stand out as much when they are eaten with coffee. How do I know this? Fortunately I had a whole team of taste testers to try the cookies. I took them to the WordCamp Atlanta conference. It seemed appropriate to have caffeine packed cookies at a techy event. They gave me rave reviews including the conference center inquiring if they could buy them from me so they could offer them as a menu item at future events.

Coffee Crisps | Magnolia Days

Coffee crisps are easy to make. They are basic slice and bake cookies. Two tablespoons of instant coffee granules are in the dough. I recommend using the finest ground or powder version you can find. Rum is the hint of flavoring instead of the usual vanilla. Be sure to watch the cookies when baking. They are so thin and bake at a high temperature that they can easily be over-baked. Take them out as soon as the edges turn light brown. Remove them immediately from the baking sheets too.

Coffee Crisps | Magnolia Days

Are you a coffee drinker? Or is it tea for you? Do you enjoy those flavors in treats? If so, there are some delightful cookie recipes featuring one or the other below. Scroll down to find details, recipes, and links to each one. For another tea treat, take a look at Thai Iced Tea for a creamy beverage to cool you down.

Coffee Crisps | Magnolia Days
5 from 1 vote
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Coffee Crisps

A recipe for coffee crisps that are thin crispy cookies made with instant coffee granules and are a great pick-me-up treat any time of the day.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 42 cookies
Author Renee

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons instant coffee powder/granules
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/3 cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 egg
  • 1 teaspoon rum
  • Pecan halves

Instructions

  1. Whisk together flour, coffee, baking powder, baking soda, and salt in a bowl.
  2. Cream shortening and butter in a large mixing bowl. Add sugar and brown sugar and beat until light and fluffy.
  3. Add egg and rum and beat until combined.
  4. Add dry ingredients and mix until just combined. The dough will appear crumbly.
  5. Divide dough in half. Push together each half and roll into logs 2 inches in diameter. Wrap each log in wax or parchment paper and chill overnight.
  6. Preheat oven to 400 degrees F. Line baking sheets with parchment or non-stick liner.
  7. Remove paper from dough logs and cut dough into 1/8 inch slices.
  8. Place slices 1 inch apart on baking sheets. Gently press a pecan half into the center of each slice.
  9. Bake for 7 to 9 minutes, until the edges are light brown.
  10. Watch the cookies beginning at the 6 minute mark and be careful not to over-bake. They will brown very quickly.
  11. Immediately transfer cookies to a wire rack and cool completely.
  12. Cool cookie sheets completely between batches.

Recipe Notes

Time stated above does not include chilling dough overnight.

Recipe adapted from Southern Living Christmas Cookies cookbook published in 1986 (no longer in print).

The Creative Cooke Exchange theme this month is Wake from Winter with Coffee and Tea. Unlike last month, now our Spring Fever has some basis in reality! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.

You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Recipe Rating




Laura

Thursday 8th of June 2017

These sound and look amazing! Excited to try them out for a picnic snack :D How many cookies does this recipe yield?

Katie Moseman

Friday 9th of June 2017

Hi Laura! This recipe makes 3 1/2 dozen cookies. I've updated the recipe to reflect the yield.

Traci

Sunday 23rd of March 2014

These are lovely! I am a tea drinking--no coffee for me, but these would go splendidly with tea!

Renee

Monday 24th of March 2014

I think they would go nicely with tea too.

Laura

Saturday 22nd of March 2014

I desperately wish A that I liked plain coffee or B that I could handle any kind of coffee in the morning. Alas I cannot, but I absolutely adore sweet coffee flavors so I have to get my kicks from afternoon Starbucks and treats like these. Those are gorgeous--love them!

Renee

Monday 24th of March 2014

Thanks Laura. They really are a nice afternoon kick of a treat.

Brianne @ Cupcakes & Kale Chips

Friday 21st of March 2014

My mom is looking over my shoulder at these cookies - she loves coffee and pecans!

Renee

Monday 24th of March 2014

Then you need to bake some for her (hint hint).

Amrita

Friday 21st of March 2014

I love this. Just the idea of it is making me look forward to breakfast tomorrow morning. Lovely photography too.

I was wondering is there any place for crushed hazelnuts or almonds in there. Or maybe ground nuts? Or maybe not at all - these are best left as they are. Let me know what you think!

Renee

Monday 24th of March 2014

Adding the crushed nuts may throw off the texture. You could experiment or possibly reduce the flour a little. I'm just not sure so I'd keep them they way they are for the first batch.