Coffee Cookies Recipe

Name: Coffee Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup shortening, softened; 1 cup sugar; 2 large eggs, beaten; 1 cup molasses; 4 cups all-purpose flour; ¾ cup coffee, cold; 1 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; ½ teaspoon ground cloves

Servings: persons

¼ cup shortening, softened
1 cup sugar
2 large eggs, beaten
1 cup molasses
4 cups all-purpose flour
¾ cup coffee, cold
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves

1
Preheat oven to 350 degrees, and grease 2 baking sheets.
2
In a large bowl, mix all the ingredients together until the dough forms a very thick batter.
3
(try not to use electric mixer).
4
Stir vigorously with a wooden spoon, mashing the mixture against the side of the bowl if there are any bits of shortening not dissolved in the batter.
5
Resume stirring until all is mixed thoroughly.
6
Drop by the teaspoon 2 inches apart onto the baking sheets.
7
Bake until the edges are firm, and slightly darker than the rest of the cookie, 10-15 minutes.
8
Cool the cookies on a wire rack or a plate and then put into sealed containers.
9
Cookies will stay fresh for 3 days.

710

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup shortening, softened, 1 cup sugar, 2 large eggs, beaten, 1 cup molasses, and more.

Yes, Coffee Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coffee Cookies

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