This is a variation of Soft Sugar Cookies based on a spice cake recipe.
Ingredients
- 3 eggs
- 1 cup (230 g) shortening or butter
- 1 pinch of salt
- 1½ tsp Vanilla
- ½ tsp Lemon Extract
- 1 tbl Cinnamon
- ½ tsp Nutmeg
- 3 tbl Cocoa Powder
- 3 tbl Coffee
- 1 cup (200 g) white granulated sugar
- 2 tsp (10 g) baking powder
- 2–3 cups (250–375 g) flour
- Cinnamon-Sugar, as needed for topping.
Procedure
- In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.
- Mix in the sugar, then add the salt to the liquid mixture.
- Mix in vanilla extract, lemon extract, coffee, cinnamon, nutmeg, and cocoa powder.
- Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one’s hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.
- Make balls and place onto a greased or parchment-lined pan.
- Top each cookie with a generous amount of cinnamon-sugar.
- Bake in a 175°C (350°F) over for between 15-20 minutes.
Notes, tips, and variations
- When heating up the butter, make sure that it’s only barely solid when it’s mixed into the eggs.
- This recipe calls for already-made liquid coffee, not powder.