Ingredients
- FOR THE COOKIES:
- 1 ½ C. + 2 Tbsp. Granulated sugar, divided
- 3/4 C. butter, softened
- 1 tsp. vanilla
- 3 Tbsp cold brew coffee concentrate like Kohana Cold Brew Coffee Concentrate
- 2 eggs
- 2 C. all purpose flour
- 1 C. whole wheat flour
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt
- 2 tsp. cinnamon
- FOR THE GLAZE:
- 1/4 C. coconut oil
- 1/4 C. cocoa or cacao powder
- 1/2 C. powdered sugar
- 1/4 C. cold brew coffee concentrate
- Heat oven to 400 degrees.
- Beat 1 1/2 cup of granulated sugar and butter together until it’s really light and fluffy – about 2 minutes with an electric mixer. Add coffee, vanilla, and eggs and mix until well until everything is incorporated.
- In a separate bowl add all-purpose flour, whole wheat flour, cream of tartar, baking soda and salt and mix together lightly with a whisk or fork just to evenly distribute everything. Add this dry mixture into the wet mixture in three stages, scraping the bowl after each addition. Pro tip: always add dry mixture INTO wet mixture in 3 separate additions. It helps evenly incorporate everything.
- In a small bowl combine the remaining 2 tablespoons of granulated sugar and cinnamon. Shape dough into 1-inch balls (about 1 tablespoon of dough per cookie); roll balls in sugar-cinnamon mixture. Place dough about 2 inches or so apart on a cookie sheet lined with parchment paper.
- Bake for 8 to 10 minutes or until set. Immediately remove from cookie sheets.
- While the cookies cool, we’re going to make the glaze. Melt the coconut oil in a microwave-safe dish. Allow it to cool before adding powdered sugar, coffee concentrate, and cocoa powder. Drizzle the glaze over the cookies.
- You may need to pop them in the fridge for 5-10 minutes to set the glaze. Once glazed – devour!