Okay, so my whole early morning wake up to a small heavy breathing child left me in a slightly corny state of mind. BUT these cookies are amazing and adorable.
They are the answer to your post school pick up slump and you just might win brownie points with the teachers if you drop off a batch at school. Plus they are just like making regular sugar cookies only with a kick.
All you do is take your average sugar cookie recipe and add your favorite coffee – here is what I use:
2 Cups of all purpose flour
3/4 teaspoon of baking powder
1/4 tsp vanilla extract
1/4 tsp salt
3/4 cup of sugar
1 stick of butter (yep, I know…butter)
2 teaspoons of finely ground coffee (you can adjust this to taste)
You’ll want to cream the butter and eggs first and add the vanilla extract. Then add the coffee into your dry ingredients. Personally, I prefer to eyeball things like this versus relying on exact measurements. Mix the dry ingredients into the wet ones gradually and you’ll be left with a dough that looks like this.
Now you can let it chill in your fridge for a few hours or you can be super impatient like me and throw it in the freezer for a bit before rolling it out. Get your surface ready and floured.
Lightly flour the surface of your caffeinated cookie dough and roll it out to about 1/6″ thick. Then cut out your cookies. I found this rooster cookie cutter at Sur La Table and thought he was too cheeky to pass up but of course you could use whichever cookie cutters you like.
Place your cookies on a baking sheet with either parchment paper or my favorite, non-stick aluminum foil and bake for about 10 minutes at 375 degrees. To cool just pick up that foil sheet and place it on your counter, provided it’s a counter top that can handle hot stuff. No fancy cooling rack required. Eat heads off roosters first because that’s what your kids would do, right?