These cookies are soft and chewy with hints of cinnamon, brown sugar, and vanilla, which pair perfectly with King Bean’s classic holiday coffee blends. A touch of coffee glaze brings the whole pairing together for something truly special!
Ingredients:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup milk (any kind)
- 1/2 cup granulated sugar (for rolling the cookies)
For the Coffee Glaze:
- 1/2 cup powdered sugar
- 2 tbsp brewed strong coffee (Try using your favorite King Bean Holiday Classic!)
- 1/4 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions:
For the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk dry ingredients: In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Then add the milk and stir until everything is combined into a soft dough.
- Roll the dough: Pour the granulated sugar into a small bowl. Roll tablespoons of dough into balls and then roll each ball in the granulated sugar, coating them evenly.
- Bake the cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown, but the centers are still soft. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
For the Coffee Glaze:
- Make the glaze: In a small bowl, whisk together the powdered sugar, brewed coffee, vanilla extract, and cinnamon (if using). Stir until smooth. For a stiffer icing use less of the liquid ingredients, for a runnier glaze, add a few more drops of coffee a couple at a time until the desired consistency is met.
- Glaze the cookies: Once the cookies are fully cooled, drizzle the coffee glaze over the top of each cookie. You can either spoon the glaze on or use a piping bag for a more precise drizzle.
Serving Tips:
- Pairing: These cookies are best enjoyed with a fresh cup of your favorite King Bean holiday coffee. The warm, spiced flavors of the cookie compliment the richness of our holiday coffee blends.
- Optional Add-ins: If you want to add a little extra indulgence, you can fold in some finely chopped chocolate or a handful of chopped pecans or walnuts into the cookie dough for some texture.
- Storage: Store the cookies in an airtight container for up to a week. They also freeze well for up to 3 months, making them great for holiday hosting or gifting!