I thought few things could go together as well as coffee and donuts. Then I baked them in a cookie.
I do not recall exactly when my love affair with donuts began. All I know is I love donuts in nearly every form. From classic sugared to traditional glazed, jelly-filled or stuffed with pastry-cream, coated in frosting or adorned with sprinkles. I love them all.
Except for the plain ones. I’m with this girl when it comes to plain donuts.
Despite my love, I eat a donut maybe once a month. Unlike donuts, I begin almost every morning with another love, a cup of coffee. Hence, when I came across a cookie recipe that combined the two, I was sold.
The recipe calls for espresso powder for the coffee flavor. I happen to be partial to Savory Spice Shop’s Baker’s Brew Coffee Spice. It combines coffee with cocoa, cinnamon, nutmeg, cardamom, allspice, mace and ginger. I am beginning to love that spice mixture for baked goods almost as much as I love donuts. Enjoy!
If you stop eating donuts, you will live three years longer. It’s just 3 more years that you want a donut. – Lewis Black
Coffee Donut Cookies
- For the Cookies
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks butter
- 1/2 cup granulated sugar
- 1 1/4 cups packed light brown sugar
- 1 tablespoon instant espresso power or coffee baking spice
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons corn syrup
- 6 ounces donuts or donut holes, cut into small pieces
- For the Glaze
- 1 1/4 cups confectioners' sugar
- 1/4 cup strongly brewed coffee
- Whisk together the flour, baking soda, and salt and set aside.
- Cream together the butter, the sugars, and the espresso powder or coffee spice until light and fluffy.
- In a small bowl, lightly beat together the eggs and the vanilla extract. Slowly add this mixture to the creamed butter and sugar mixture.
- Add the corn syrup to the mixing bowl.
- Slowly add the flour mixture and mix until just combined.
- Use a large spoon or spatula to gently fold in the pieces of donut.
- Place the cookies by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 350 degrees F for 8-12 minutes or until lightly browned.
- When cool, glaze with a mixture of confectioners' sugar and strongly brewed coffee.
- To make the glaze, sift the confectioners' sugar in a bowl to remove lumps, then stir in the coffee. Pour a spoonful of glaze over each cookie.
I do not have a kitchen scale, so I used 3 glazed donuts as approximate six ounces of donuts/donut holes.