Best Sugar And Spice Espresso Cookies Recipes

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SUGAR AND SPICE COOKIES



Sugar and Spice Cookies image

These are my favorite cut-out cookies. Sweet and spicy, they're a wonderful Christmas treat. I've been making them every Christmas for almost 15 years now. You can make the dough up to 3 days ahead of time.

Provided by BJREEVE

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 2h

Yield 50

Number Of Ingredients 9

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
½ cup softened butter
1 cup packed brown sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
  • Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
  • Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.8 g, Cholesterol 8.6 mg, Fat 2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 25.6 mg, Sugar 4.3 g

SUGAR-AND-SPICE ESPRESSO COOKIES



Sugar-and-Spice Espresso Cookies image

Sugar and spice and everything nice. That's what these espresso-coated cookies are made of!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 36

Number Of Ingredients 14

1 1/2 tablespoons instant espresso coffee granules
1 tablespoon hot water
1/2 cup butter or margarine, softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon instant espresso coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons instant espresso coffee granules

Steps:

  • In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
  • Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
  • On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
  • Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
  • Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 60 mg

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