Spiced Coffee Cookies With Caramel Vanilla Glaze – A warm spiced soft cookie topped with gooey caramel and a vanilla glaze swirl. These cookies taste like a delicious coffee latte.
This delicious recipe was first published on 10/27/15 and has been updated to improve the reader experience.
I wanted a special cookie to celebrate Johns work anniversary and these cinnamon-spiced cookies were perfect. The soft caramel topping and vanilla glaze dress them up for any celebration.
My first attempts at making these spiced cookies were good, but they 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. It is so good on top of these warm cinnamon spice cookies though.
Spiced Coffee Cookies with Caramel-Vanilla Glaze Recipe
When John and I got married, he was fresh out of college. We were living on love and certain that a job would come knocking on our door.
The job market was pitiful so John took out the phone book and started making cold calls – yep we actually used phone books! 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.
The people he works with are used to me bringing them treats so I knew this soft delicious cookie couldn’t be ordinary.
GROCERY LIST FOR SPICED COFFEE COOKIES
- unsalted butter
- brown sugar
- vanilla extract
- baking soda
- sweetened condensed milk
- powdered sugar
PIN THIS TO YOUR FAVORITE COOKIE BOARD FOR EASY REFERENCE!
Tips For Success
- You don’t have to make a pot of coffee to make these cookies. You can dissolve a granulated instant coffee instead. When I bake with coffee, I use a strong dark blend. Or heck most grocery stores have coffee shops in them now. Just by a cup to go.
- Caramel sets up quickly so don’t make it until you’re ready to spoon it over cooled cookies.
- Do not stack these cookies. Store covered in an air-tight container in a cool place or refrigerator. Bring to room temperature before serving.
- If Caramel isn’t for you, just drizzle with the Vanilla Coffee glaze only.
YOU MAY NEED
- Parchment Paper – I have to use a parchment paper that can withstand an oven temp of 450° for my bread so I use this for everything. It keeps my pans looking good and clean up is a breeze!
- Baking Sheets – These sheet pans are durable and I have four of them so I can get everything baked in a jiffy!
Now you know how I love a good cookie right? Here are a couple more from the blog that I can’t live without!
- Nutella Filled Hazelnut Thumbprint Cookies
- No-Chill Dark Chocolate Peanut Butter Cookies Recipe
- 4 Ingredient Light and Luscious Lemon Cookie Recipe
OUR MOST POPULAR RECIPES
- Homemade Sourdough Bread
- Swedish Apple Pie
- Basic Muffin Recipe
- Fruit Cocktail Salad
- Italian Bread Recipe
Spiced Coffee Cookies with Caramel-Vanilla Glaze
- 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 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 the bowl of an electric stand mixer. 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 the edges are slightly brown. Remove the cookies from the pan put them on a cooling rack. Let the cookies 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 so wait to make the caramel when the cookies have cooled.
- 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 drizzle to set.