Spiced Coffee Cookies With Caramel Vanilla Glaze are tender and delicious with a soft and gooey caramel. These cookies are like a delicious coffee latte.
When John and I got married, he was fresh out of college. He returned to his summer job knowing that it would end in September. We were living on love and certain that a job would come knocking on our door. Come October, John was unemployed even though he had tried all summer to find something permanent. There wasn’t much in the job ads so John took to the phone book and started making cold calls. As luck would have it, he found a company that had just started thinking of expanding its agronomy division. John got the job, and this month celebrates his 35th anniversary.
To celebrate, I sent him off to work with these cookies. He works with some wonderful people, and I like to send them treats once in a while. I needed something special, and after a couple taste tests, I got John’s approval.
First I made the Spiced Coffee cookies. They were good, but were just “brown”. They needed an anniversary flair so I decided to add a vanilla drizzle. I was putting my ingredients together, and it came to me that caramel would compliment the cookie so, of course, I did both!
One warning, you had better have a drink to go with these cookies. They are moist, tender and delicious, but they are also a mouthful. The caramel will set, but it stays soft, gooey and so good. These cookies are like a delicious coffee latte.
- 1 cup unsalted butter softened
- 2 cups brown sugar packed
- 2 eggs room temperature
- 1/2 cup cold coffee strong
- 1 tsp vanilla extract
- 3 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 14 ounce can sweetened condensed milk
- 1 cup brown sugar packed
- 1/2 tsp vanilla
- 2 tbs unsalted butter
- 1 cup powdered sugar
- 2 tsp unsalted butter
- 1 tsp milk
- 1 tsp cold coffee
- 1/2 tsp vanilla extract
Stir in the coffee mixture and the butter mixture in an electric stand mixer bowl. Mix until combined. Gradually add sifted ingredients, mixing until combined.
Chill dough for at least 30 minutes.
Preheat oven to 375 degrees F. Grease or line 4 baking sheets with parchment paper.
Using a 1-1/2 tablespoon scoop, place cookies onto baking sheets.
Bake for 8 minutes or until edges are slightly brown. Slide parchment paper from pan onto cooling rack and allow to cool completely.
In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking constantly. Reduce heat, and simmer for 5 minutes, whisking constantly.
Remove from heat and whisk in butter and vanilla.
Spoon hot caramel over cooled cookies. When cooled, the caramel will set and be difficult to spoon.
In a glass bowl, melt butter in the microwave. Add remaining ingredients and mix on low until blended. Turn on high and blend for another minute or until smooth. Drizzle with a fork, piping bag or a squeeze bottle. Allow to set.
Cookies were adapted from a local radio program in 1949! Caramel Adapted from Lady Behind The Curtain blog