A surprising cookie combination full of familiarity with a bit of intrigue. The crispy edges and soft chewy middle make these coffee cookies with clove absolutely irresistible!
While my little man is at preschool for two hours, twice a week, I go to the club and party.
No, wait, that doesn’t even sound fun at this point in my life.
I go home and nap.
Nope, that’s not right either, although it sounds delightful right about now.
I work. Because I run a business and don’t have a nanny. And honestly, those 4 hours are changing my life. Maybe that’s a bit extreme, but it is absolutely amazing what you can conquer in two hours without a small child (or two!) at your feet. Two days ago, I baked these coffee cookies with cloves. Actually I made the dough a day in advance and then baked them over about 3 hours. Taking frequent breaks for puzzles, legos, etc. This is what life looks like as a mom. Things always take longer. Which I love, but what I potentially love even more is two hours of uninterrupted time. Then when I’m home with my little man, I don’t have to interrupt the Lego action to throw cookies in the oven or run up to my “studio” to photograph said cookies.
So for two hours a day, twice a week, I head to a coffee shop down the street from my son’s school. For my west Michigan friends, it’s Jam ‘N Bean, and it’s fantastic. They have three locations and they roast their own beans and make the best juice and smoothies, too. As I write this, I’m sitting with headphones blaring music and a hot latte at my side and I gotta say, I’m a happy girl even though the latte is non-fat. Making room for more cookies, ya know?
Speaking of cookies, Jam ‘N Bean frequently has samples available of their delicious baked goods. One day they had Earl Grey cookies to sample (yum!) and also these coffee cookies with clove. Ever since I tasted that cookie, I couldn’t stop thinking about the surprising combination of coffee and cloves. The cloves shout “holiday” loud and clear (but not too loud) but the coffee undertones speak to the everyday familiarity of your daily cup of joe. I just had to make my own version.
These cookies are flatter than many cookies and that’s partly due to the fact that there are no chunks (chocolate chips, nuts, etc). But the thin, almost lacy texture of these cookies is just right. They’re perfectly crisp around the edges and soft and chewy in the middle. Truth be told, I’d take these over a chocolate chip cookie any day of the week. I based the dough on my wildly popular M&M cookies which I’ve humbly dubbed “Perfect M&M Cookies.” The dough includes cornstarch which helps give them that irresistibly chewy texture. Another cookie recipe based on this dough is my delicious Andes Mint cookie recipe.
Even if you’re skeptical about trying coffee cookies with clove, take a chance on these. Throw a classy cookie on your cookie tray next to those green cornflake wreaths. Trust me on this one, okay?
PS: How amazing would some vanilla ice cream be sandwiched between two of these cookies?
PPS: Searching for more Christmas cookie ideas? You know I have you covered. Try classic Gingersnaps, Mexican Chocolate Cookies, Easy Christmas Tree Rice Krispie Treats, Gingersnap Cookies with White Chocolate and Cranberries, Peppermint Sugar Cookies with Chocolate Ganache Filling, or browse my entire archive of cookie recipes.
Used in this recipe:
- 2 cups all-purpose flour
- 1 1/2 tablespoons espresso powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- In a bowl, mix together flour, espresso powder, cornstarch, baking soda, cloves, and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
- With the mixer back on low, add dry ingredient mixture gradually until dough forms. Refrigerate dough for at least 30 minutes or up to 24 hours. Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat and set aside.
- Form balls from approximately 1 1/2 tablespoons of dough. Place on baking sheet — they spread a lot so don’t overcrowd, six per sheet is good). Bake for 11-13 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He hasn’t tried these yet but he’s a true-blue chocolate chip fan. I’m curious to see what he thinks of these.
Changes I would make: None! Except maybe the ice cream thing.