Cappuccino Cookies – a delicious recipe with brown sugar, Butter, Baking Sticks, eggs, light corn syrup, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
BEAT brown sugar and shortening at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla and coffee. Beat until well blended and fluffy. Combine flour, baking powder, baking soda, salt and nutmeg. Add gradually to shortening mixture, beating at low speed until blended.
2
DIVIDE dough in half. Roll each half into two logs approximately 2-inches in diameter. Wrap in waxed paper. Freeze for 2 hours.
3
HEAT oven to 350u00b0F. On a lightly floured surface, cut logs into 1/4-inch thick slices. Place 2 inches apart on ungreased baking sheet. Sprinkle center of each cookie with chocolate sprinkles.
4
BAKE 12 minutes or until golden brown. Cool 2 minutes on baking sheet. Place on cooling racks to cool completely.
1287
kcal
Calories
75
g
Fat
141
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 1/4 cups firmly packed brown sugar, 1 cup Crisco Butter Flavor All-Vegetable Shortening, 1 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening, 2 large eggs, and more.
Yes, Cappuccino Cookies falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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