Finals week is always the same: very late nights, last-minute cram sessions, and tons of caffeine. But I always find myself having a hard time downing hot coffee after midnight or chugging sugary soda at a super early hour. The one thing I am constantly craving is a cookie – every time is a good time for cookies! So I created a little recipe for coffee cookies. I guarantee that this snack will become your new favorite pick-me-up (even after finals week is over)!
Makes 20-25 cookies
Note: You can always make variations with cookies. Try adding hazelnuts, dried fruits, or chocolate chips to the cookie dough for some unique flavors and textures!
½ cup (1 stick) butter (best at room temperature)
2 tablespoons of instant coffee powder
2/3 cup white sugar
1 teaspoon vanilla extract
¾ cup all purpose flour
cinnamon (as much as you like)
1/2 cup chopped walnuts (optional)
Preheat the oven to 350°F.
Grease 2 cookie sheets with butter (or Pam or whatever else you normally use as a nonstick agent. Just make sure you DO NOT skip this step, otherwise your cookies will get stuck to the baking sheet).
In a medium bowl, cream together the butter, sugar and instant coffee. Beat in the egg, flour, vanilla and cinnamon. You can add chopped nuts for a great crunchy texture! Mix until well blended.
When you have finished blending, drop dollops of cookie dough (by teaspoon) onto the cookie sheets. Leave 1.5 inches between each dough ball so that the cookies won’t melt together–these treats do tend to grow in the oven. Bake until the edges of the cookies are golden brown. Let them cool for about 10-15 minutes.
Enjoy with milk and company!
Candice Allouch is a junior at American University but abroad in Florence, Italy during the fall semester where she learns (and loves) to cook with the wonderful ingredients that Europe lends.
Tags: Finals Week