The Cookie That Reminds Me of Mornings
I love the smell of coffee in the morning. It makes the whole kitchen feel awake. One day, I thought, why not put that happy smell in a cookie? So I did. I still laugh at that.
I added cardamom too. It’s a warm spice from little green pods. It tastes like a cozy hug. Together, coffee and cardamom sing a sweet, spicy song. Doesn’t that smell amazing?
Why These Little Things Matter
Baking is more than mixing. It is a quiet moment for you. You get to create something from simple stuff. That is a wonderful feeling.
Sharing these cookies matters too. It says, “I made this for you.” Food made with care is a special kind of love. That is the best ingredient of all.
A Fun Trick with the Dough
Now, the cream cheese might seem odd. Trust your grandma here. It is the secret. It makes the cookie soft and chewy for days.
You whisk it with the melted butter. Little lumps are okay. They will melt away. The dough will be soft and lovely to touch. Fun fact: The oil keeps them chewy, while the butter gives them flavor!
Shaping with a Glass
Roll your dough into little balls. Coat them in sugar. This gives them a pretty, sparkly coat. Then, use a drinking glass to flatten them.
I use the bottom of my favorite juice glass. It is the perfect size. Press gently until they are two inches wide. Give them one more sprinkle of sugar. What kitchen tool do you love using in a new way?
The Waiting is the Hardest Part
Bake them one sheet at a time. This helps them bake evenly. Your kitchen will smell incredible. Let them cool on the sheet for five minutes.
This wait is important. It lets them set up. Then move them to a rack. They will be firm outside, chewy inside. Do you like chewy or crunchy cookies more?
Your Turn in the Kitchen
I hope you try these. They are perfect with a glass of cold milk. Or a cup of tea on a rainy afternoon.
What is your favorite smell in the kitchen? Is it cinnamon, fresh bread, or something else? Tell me about it. I would love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ¼ cups (11¼ ounces/319 grams) | |
| Baking powder | 1 teaspoon | |
| Baking soda | ½ teaspoon | |
| Table salt | ½ teaspoon | |
| Ground cardamom | ½ teaspoon | |
| Sugar | 1 ½ cups (10½ ounces/298 grams) plus ⅓ cup for rolling | Divided use |
| Cream cheese | 2 ounces (57 grams) | Cut into 8 pieces |
| Unsalted butter | 6 tablespoons | Melted |
| Vegetable oil | â…“ cup | |
| Instant espresso powder | 2 tablespoons | |
| Milk | 1 tablespoon | For dissolving espresso powder |
| Egg | 1 large |
My Chewy Cardamom Coffee Cookies: A Cozy Kitchen Hug
Hello, my dear. Come sit for a minute. I want to tell you about my favorite cookie. It smells like a cozy morning and a spiced holiday, all at once. The cardamom is warm and sweet. The coffee gives it a deep, toasty flavor. I first made these for my book club years ago. They were gone before the first chapter was discussed! I still laugh at that.
These cookies are wonderfully chewy. The secret is a little cream cheese and oil in the dough. It sounds funny, but it works. You just mix everything in one bowl. Doesn’t that sound easy? Your kitchen will smell amazing. Let’s get our aprons on and begin.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cardamom
- 4 oz cream cheese, softened
- 1 ½ cups + ⅓ cup granulated sugar, divided
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup vegetable oil
- 1 tbsp instant espresso powder
- 1 tbsp milk
- 1 large egg
Instructions
Step 1: First, get your oven ready. Move your rack to the middle. Heat it to 350 degrees. Line two big baking sheets with parchment paper. Now, grab a medium bowl. Whisk your flour, baking powder, baking soda, salt, and cardamom together. Set this lovely, fragrant mix aside.
Step 2: Now for the fun part. In a large bowl, place the cream cheese and 1 ½ cups of sugar. Keep ⅓ cup sugar aside in a shallow dish. Pour the melted butter right over the cream cheese. Whisk it together. It will look a little lumpy, and that’s just fine. (My hard-learned tip: Let your butter cool just a touch. You don’t want to cook the egg later!). Whisk in the oil. Mix the espresso powder with milk until it dissolves. Add the egg and coffee mix to your big bowl. Whisk until it’s smooth.
Step 3: Time to bring it all together. Add your flour mixture to the wet ingredients. Use a spatula to mix. A soft dough will form. It’s such a pretty color. What spice gives these cookies their warm, special smell? Share below!
Step 4: Divide the dough into 24 pieces. Roll each into a ball with your hands. Roll each ball in that dish of sugar you set aside. Place 12 on each baking sheet. Now, use the bottom of a clean glass. Gently press each ball until it’s about 2 inches wide. Sprinkle the tops with a little more sugar from the dish. It gives them a sparkly crust.
Step 5: Bake one sheet at a time. This is important for even baking. They need 11 to 13 minutes. Rotate the sheet halfway through. You’ll know they’re done when the edges look set. Let them cool on the sheet for 5 minutes. Then move them to a rack. Try to wait until they cool. The chewy texture is worth the wait!
Cook Time: 22-26 minutes (in batches)
Total Time: About 1 hour
Yield: 24 cookies
Category: Dessert, Cookies
Three Tasty Twists on Our Cookie
I love this recipe just as it is. But sometimes, a little change is fun. Here are three ideas if you’re feeling playful. They are all wonderful in their own way.
Chocolate Chip Swirl: Fold in a handful of dark chocolate chips. The chocolate and coffee are best friends.
Orange Sparkle: Add a teaspoon of orange zest to the dough. Roll the balls in sugar mixed with orange zest. So bright and cheerful!
Ginger Spice: Swap the cardamom for ground ginger. Add a pinch of black pepper. It gives a lovely, warm little kick.
Which one would you try first? Comment below!
Serving Them Up with Style
These cookies are perfect with a hot drink. That’s how we always enjoy them. For a real treat, place a few on a small plate. Add a tiny bowl of vanilla ice cream for dipping. You could even sandwich a scoop between two cookies. My grandson loves that.
For drinks, I have two favorites. A cold glass of milk is classic. It cuts the sweetness just right. For the grown-ups, a small glass of tawny port wine is divine. The rich fruit notes dance with the cardamom. It feels so fancy for a simple cookie.
Which would you choose tonight?
Keeping Your Cookies Cozy
These cookies stay chewy for days. Just tuck them in an airtight container. They like room temperature best.
You can freeze the dough balls too. Roll them in sugar first. Then pop them in a freezer bag.
Bake straight from the freezer, adding a minute or two. I once forgot I had a bag in the freezer. What a happy surprise on a busy Tuesday!
Batch cooking like this saves future-you time. It means a fresh, warm treat is always close. Have you ever tried storing cookie dough this way? Share below!
Cookie Troubles? Easy Fixes!
First, cookies spreading too much? Your dough might be too warm. Chill it for 20 minutes before baking.
I remember when my first batch ran together. Chilling the dough fixed it perfectly. This matters because a good shape means a perfect, chewy bite.
Second, cookies too cakey? You may have measured the flour wrong. Spoon it into the cup, then level it off.
Third, weak coffee flavor? Use a fresh jar of espresso powder. Fresh ingredients make the flavor sing. This builds your confidence as a baker. Which of these problems have you run into before?
Your Quick Cookie Questions
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. Results may vary slightly.
Q: Can I make the dough ahead? A: Yes! Keep it covered in the fridge for up to 2 days.
Q: What can I swap for cardamom? A: Cinnamon is a lovely, cozy substitute.
Q: Can I double the recipe? A: Absolutely. Just mix in a very large bowl.
Q: Any optional tips? A: A tiny pinch of black pepper makes the spice pop. Which tip will you try first?
From My Kitchen to Yours
I hope your kitchen fills with the smell of coffee and spice. It is one of my favorite smells. It reminds me of quiet winter mornings.
Fun fact: Cardamom is often called the “queen of spices.” I love that. Please tell me about your baking adventure. Have you tried this recipe? Give your experience in the comments.
I read every one. Sharing stories is how we learn and connect. Thank you for baking with me today.
Happy cooking!
—Grace Ellington
Chewy Cardamom Coffee Sugar Cookies
Description
Chewy Coffee and Cardamom Sugar Cookies
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, salt, and cardamom together in medium bowl. Set aside.
- Place 1½ cups sugar and cream cheese in large bowl. Place remaining ⅓ cup sugar in shallow dish and set aside. Pour melted butter over cream cheese mixture and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Combine espresso powder and milk in small bowl and whisk to dissolve powder. Add egg and espresso mixture to cream cheese mixture and continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
- Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll dough balls in sugar in dish to coat, then set on prepared sheets, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar in dish (2 teaspoons per sheet); discard any remaining sugar.
- Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Let cookies cool on sheet for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely. Serve.
Notes
- View Nutritional Information