Coffee & Cardamom Cookies
Updated: Oct 30, 2020
These sweet and moist cookies are the perfect thing to eat for an afternoon pick-me-up paired with a cup of coffee or as an after dinner dessert.
This batch of cookies makes enough to bring to a party, to have dessert ready every night of the week, or to eat in one sitting like my partner, Devin has!
I always crave coffee at around 6 p.m., but if I drink it, then I will be up all night! So these cookies satisfy my sweet tooth and my late night coffee cravings without keeping me up for hours after!
Cardamom is such a wonderful spice that I was really eager to try in our baking. Before these cookies I had only ever used cardamom while cooking. So when Taylor suggested it for this recipe I was excited to see how it would taste! The cardamom and the coffee pair so well together, both flavors are highlighted in the cookie without overpowering the buttery sweet treat.
~ Tessa
Process:
I start by combining the instant coffee with the cold water, stirring until the instant coffee dissolves into the water. I set this aside. Then I combine the flour, sugar, cornstarch and cardamom into a large bowl and whisk it together. I measure out my vegan butter and add it to my flour mixture by breaking it into chunks. I then blend the butter into the flour with either a pastry cutter or my fingers.
If using your fingers, press the butter into the flour by rubbing the mixtures together in between your finger tips. You are aiming for a parmesan-cheese like consistency and for an even distribution of butter.
From there, I slowly add the cold coffee into my dough while stirring with a fork. If the mixture is still crumbly, then I add an additional ½ tbsp of coffee until a dough can be formed.
Once a dough is formed, I shape it into a log, wrap it with either plastic wrap or parchment paper and place the dough in the refrigerator to firm. This takes approximately an hour.
I love to make this cookie dough the night before baking so it can chill overnight and then the next day all I have to worry about is baking and glazing the cookies!
After the dough has chilled, I preheat my oven, slice the cookie dough, make sure each slice forms a round disc, and place the cookies onto an ungreased baking sheet. These cookies bake for approximately 14 minutes or until they are brown on the bottom.
Once removed from the oven, I allow them to cool on the baking sheet for 5 minutes and then cool completely on a wire rack.
To prepare the glaze, I combine the instant coffee with water, mixing thoroughly. Then I add the powdered sugar to the coffee mixture and whisk until a smooth glaze has formed. I drizzle this glaze over the cookies and allow the glaze to set before serving.
~Taylor
Coffee & Cardamom Cookies
Vegan
Yield: approximately 18 cookies
Prep time: 10 minutes
Bake time: 14 minutes per batch
Author: Kitchen Potatoes
Ingredients
Cookie Dough
· 2 cups all-purpose flour
· ¾ cup granulated sugar
· ¼ cup cornstarch
· 2 tsp ground cardamom
· 1 cup vegan butter
· 2 tbsp instant coffee
· ⅓ cup water
Glaze
· 2 tsp instant coffee
· 2 tbsp water
· 1 ½ cups powdered sugar
Method
In a small cup, combine instant coffee and cold water. Stir until the instant coffee granules dissolve.
In a large bowl, combine flour, sugar, cornstarch, and ground cardamom.
Add butter in large chunks and blend with a pastry cutter or your fingers.
While stirring with a fork, slowly add 4 tablespoons of the cold coffee to the mixture. If your mixture is crumbly, add more coffee, ½ a tablespoon at a time, until a dough is formed.
Form dough into a log, approximately 2 ½ inches thick. Wrap with plastic wrap or parchment paper and refrigerate for at least 1 hour.
Preheat oven to 325°F. Cut log into slices between ¼ and ½ of an inch in thickness and adjust each slice to be a consistent disc shape. Place on an ungreased baking sheet and bake for approximately 14 minutes. Remove cookies from oven once the cookies are set and lightly browned on the bottom, while the tops of the cookies will remain pale in color.
After removing them from the oven, allow the cookies to cool for 5 minutes while on the cookie sheet. Then, transfer cookies onto a wire rack to cool completely.
Once cookies have cooled, make the glaze by combining the instant coffee with the water until the instant coffee granules dissolve. Then whisk the coffee mixture with the powdered sugar and drizzle over cookies. Because powdered sugar easily becomes aerated, you may have to add additional powdered sugar (or additional water, if the glaze is to thick) to the glaze until you reach your desired consistency. After icing cookies, allow glaze to set for approximately 5 minutes before serving. Eat and enjoy!
