Our day-in day-out is getting redundant. Until now! No need to set an alarm. We’re waking up early to make Toffee Coffee Sugar Cookies with Coffee Frosting! Our outlook just got a whole lot brighter! (And with the extra caffeine, we’re getting a whole lot done!) Winning!
Toffee Coffee Sugar Cookies with Coffee Frosting
1 cup butter flavored Crisco
1 1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 tablespoons instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose
1/4 cup butter, softened
2 cups powdered sugar
2 teaspoons almond milk
1 teaspoon vanilla
1 teaspoon instant coffee granules
1 In the bowl of your stand mixer cream together the Crisco and sugar.
2 Once the mixture is nice and fluffy beat in the egg, instant coffee, and vanilla extract.
3 Mix until well combined.
4 Stir in the baking soda and salt.
5 Carefully mix in the flour, stop when it’s just combined.
6 Remove dough from bowl and cover dough with plastic wrap and refrigerate for at least 12 hours.
7 Preheat your oven to 350°F.
8 Form dough into balls (about a heaping tablespoon in size) and place them 2-3 inches apart on a lined baking sheet.
9 Bake for 10 minutes or until the outsides are nice and brown.
10 Allow cookies to slightly cool on baking sheet before transferring them to a wire rack.
11 For the frosting; In a large bowl cream the butter and Crisco until light, fluffy.
12 Mix in the vanilla and instant coffee.
13 Slowly beat in the powdered sugar and coffee-milk mixture.
14 Mix until the frosting is light and fluffy (3-5 minutes).
15 Frost cookies once cooled.
16 Sprinkle Heath Bits on top.
*recipe inspired by Sweet As A Cookie