Nutritional Info

Nutrition Facts

Serving Size 1 (60g)

Calories 192
Calories from Fat 106 (55%)
Amount Per Serving %DIV
Total Fat 11.8g 18%
Saturated Fat 4.8g 24%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 70.6mg 24%
Sodium 324.5mg 14%
Potassium 98.7mg 2%
Total Carbohydrate 12.2g 4%
Dietary Fiber 0.6g 2%
Sugars 4.4g
Protein 5.7g 11%

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Recipe Description
Originally, these were a buttery shortbread-like cookie. However, I discovered shortening and added flavoring make a good substitute for butter, and produce a melt in your mouth cookie that's rich in flavor.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
10 1/2 Cup(c)  cake and pastry flour
1/2 Cup(c)  unsweetened cocoa powder
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  salt
1 Tablespoon(T)  instant coffee granules
1 Tablespoon(T)  vanilla
1   egg
1 Cup(c)  granulated sugar, divided
1 Cup(c)  brown sugar, packed
1 Cup(c)  shortening


In a medium bowl, stir together flour, cocoa, cinnamon and salt. Set aside. In a small bowl, dissolve coffee in vanilla. Set aside. In a large bowl, using an electric mixer, beat together egg, 3/4 cup of the granulated sugar, brown sugar and shortening until fluffy. Gradually beat in flour mixture and coffee mixture until dough starts to hold together. Divide mixture into 48 equal portions and form into 1 inch balls. Place the remaining granulated sugar in a small bowl and roll each ball in sugar to coat. Arrange cookies on prepared baking sheet, leaving 1 inch between each. Bake in batches in preheated 350 degree F oven for about 20 minutes, or until firm to the touch.

Additional notes

Store raw dough in an airtight container in the freezer for up to 2 months. Store baked cookies in an airtight container in the freezer for up to 4 months.

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