Delightful coffee-infused cookies with a hint of cinnamon and nutmeg, perfect for pairing with your morning brew or enjoying as an anytime treat.
Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 cup sour cream. 1 cup chopped pecans or walnuts optional. For the cinnamon sugar coating:. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon.
Instructions: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined. If using, fold in the chopped pecans or walnuts. Chill the cookie dough in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, mix together the granulated sugar and ground cinnamon for the coating. Scoop tablespoon-sized portions of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture to coat evenly. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the bottom of a glass or your hand. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Coffee Cake Cookies with a cup of your favorite coffee!
Prep Time: 20 minutes
Cook Time: 10-12
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