Coffee Cake Cookies

Makes 16

Hands-on Time 30 minutes plus chilling (overnight)

Baking Time 14 minutes

Print friendly version

Ingredients

• 325g unsalted butter (softened)

• 200g light brown sugar

• 175g caster sugar

• 2 tsp vanilla extract

• 2 large eggs

• 400g plain flour

• 1 tsp bicarbonate of soda

• 1 tsp fine salt

• 2 tbsp instant coffee powder (fine)

• 2 tbsp cocoa powder

• 200g pecans (chopped)

• 150g cream cheese (room temperature)

• 300g icing sugar

Equipment

• Freestanding mixer with paddle and whisk attachments

• Spatula

• Knife

• Baking parchment

• Baking sheet (ideally aluminium)

• Wire rack

• Small bowl

• Spoon

Method

1. Make the cookie dough

• In a freestanding mixer, beat 250g butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.

• Add the vanilla extract and eggs, mixing briefly to combine.

• Add the flour, 1 tbsp coffee powder, cocoa powder, bicarbonate of soda, and salt. Mix until just combined, scraping down the sides with a spatula.

• Fold in the chopped pecans with a quick mix (no more than 10 seconds).

2. Shape and bake the cookies

• Shape the dough into a log, wrap in parchment, and chill for 30 minutes.

• Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Bake 6–8 cookies at a time, spaced 10cm apart, for 14 minutes.

• Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.

3. Make the cream cheese frosting

• In a clean bowl, beat the cream cheese and remaining 75g butter on low speed until smooth.

• Gradually add the icing sugar, mixing until combined.

• Divide the frosting in half. Stir the remaining 1 tbsp coffee powder into one half.

4. Decorate the cookies

• Dollop both frostings onto the cooled cookies and swirl together using the back of a spoon.

• Let the frosting set slightly before serving.

Tip

• For the best texture, let the cookies cool completely before frosting.

Enjoy!