This holiday season, it appears to me, has been the cookie season. Maybe you feel that way every Christmas season, but this year, for whatever reason, cookies seem to be everywhere. Is it true that I’m complaining? No, no, no. No, not at all. Cookies are one of my favorite foods. Cookie dough is one of my favorite things. I enjoy experimenting with new flavor combinations. However, when I was pondering cookie ideas recently, I became utterly stuck. You’ve probably figured out what I came up with based on the title of this post. You might be tempted to just exit the browser and wait for tomorrow’s recipe based on the name, but don’t. This dish, I assure you, is well worth your time.
- 2 1/4 cups unbleached bread flour, I use King Arthur
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/4 tsp. salt
- 1 cup butter, room temperature
- 1 1/2 cup granulated sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 Tbs. fresh coffee grounds
- Preheat oven to 350 degrees. Line two large cookie sheets with parchment or Silpat liners. Set aside.
- In a large bowl, mix the flour, baking powder, cinnamon, cloves and salt together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light in color, fluffy and airy, about 3 minutes. Add the eggs, one at a time, mixing until fully incorporated and then add the vanilla.
- Slowly add the dry ingredients and mix just until combined, and until no white streaks remain. Stir in the coffee grounds and mixed until fully distributed throughout the dough. Place the dough, in 1-inch balls, about 2-inches apart on the cookie sheets.
- Bake for 12-14 minutes until lightly browned on the edges but soft in the middle. Cook for a few minutes on the cookie sheet, and then cool completely on a wire rack.