Slice Bake Coffee Spice Cookies
Infused with the rich, aromatic flavors of coffee and warm spices, Slice Bake Coffee Spice Cookies are the perfect balance of cozy and sophisticated. Made with instant coffee, cinnamon, nutmeg, and a hint of cardamom, these slice-and-bake cookies offer a unique twist on classic shortbread-style cookies. Their effortless prep involves chilling the dough into logs to slice and bake when you're ready, making them ideal for holiday baking or spontaneous coffee pairings. Crisp, buttery, and bursting with fragrant spices, these cookies are as delightful with your morning espresso as they are for an afternoon tea break. Quick to prepare and irresistibly satisfying, they’ll quickly become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 50 grams Brown sugar, packed
- 1 large Egg
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 1 tablespoon Instant coffee powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cardamom
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, instant coffee powder, ground cinnamon, ground nutmeg, ground cardamom, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the dough in half and shape each half into a log roughly 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or overnight, until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Unwrap the chilled dough logs and slice them into 1/4-inch-thick rounds using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 8.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
