No-Butter Soft Glazed Coffee Cookies
I have to tell you something. I’ve officially chosen. I’ve chosen cookies. As my favorite type of baked-good. In the whole entire world.
Next month I’ll change my mind. But until then. I’m sticking with cookies. Specifically, these cookies. These no-butter soft glazed coffee cookies. These dairy-free cookies of the coffee variety that have a glossy coffee glaze and are so very enticingly soft and tender and melt-in-your-mouth.
Should I just end the testimonial here or proceed further? I’ll proceed further, me thinks, if you can bear with me.
No-butter cookies have become something of a signature for this blog. And typically, the no-butter cookies I post use coconut oil in place of butter. Because coconut oil imparts a richer flavor and texture to cookies than, say, vegetable oil does.
But these soft coffee cookies. They can, and actually should, be made with vegetable oil. Or canola oil. (And also coconut oil, of course, if you want.) Because these glazed cookies are more caky and tender and light than the dense, heavy, rich typa cookies I often tend to post.
Think of these coffee cookies as soft-batch style cookies. Now, don’t get me wrong - they’re still packed full of flavor. These no-butter cookies are still rich. But they’re not weighty and solid and compacted, if you know what I’m saying. They’re more squishy and chewy and gooey and light. They’re the bestest.
Tbh, coffee-flavored desserts aren’t really my thing. I mean, gimme all the drinking coffee. I need coffee to live, ya feel?
But coffee-flavored goods? Not necessary in my everyday life.
But these soft glazed coffee cookies are an exception. They are essential to my life. They’ve just got this addictive flavor and texture to them that keep everyone coming back to the cookie jar for ninths.
So it’s a good thing this recipe yields a generous 36+ large cookies. Because they go. Oh, they go. Rapido.
And also. The dough for these no-butter cookies is made in one bowl. It’s basic. It’s quick. It’s easy. And it’s delicious eaten raw. Or so I hear. From my taste buds.
And the glaze, which consists of only confectioners sugar, vanilla extract, and dissolved coffee, is also so quick. It takes just a minute to whisk it together.
So overall, these coffee cookies are some of the quickest and simplest cookies to make. You don’t even have to melt coconut oil! They’re just too special, these cookies are.
Soft and gooey. Tender and squishy. Melt-in-your-mouth and light. So flavorful and quick and easy. So addictive and such a nice flavor change from the expected chocolate chip cookie.
No-butter soft glazed coffee cookies- you are remarkable things, you.
No-Butter Soft Glazed Coffee Cookies
Yield: about 3 dozen cookies
1 cup oil (canola, vegetable, or melted coconut)
1 cup light or dark brown sugar, packed
1/3 cup granulated sugar
1 tablespoon instant coffee dissolved in 2 tablespoons boiling water
2 teaspoons vanilla extract
2 large eggs
2 2/3 cups packed flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups confectioners sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee dissolved in 2 tablespoons boiling water
-Extra water, if needed for thinning
1. Preheat oven to 350 F. Line two large baking sheets with parchment paper.
2. In a large bowl, stir together the oil and sugars until smooth. Add in the dissolved coffee and vanilla extract and stir. Add in the eggs and whisk vigorously until smooth.
3. Pour the flour, baking soda, and salt over the wet ingredients and stir everything together until just combined.
4. Round medium-large sized balls (about 1 1/2 tablespoons) between palms and space out onto baking sheets. Bake cookies for 9-10 minutes, until you can just lift an edge of a cookie off the sheet with your finger and the bottom of the cookie is just golden. Allow cookies to firm up and cool completely on sheets before moving or glazing them.
5. Whisk together glaze ingredients until a thick yet pourable consistency forms. Drizzle glaze over the cooled cookies with a spoon.