Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee, cooled
- 1/2 cup sour cream
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (optional)
Feel free to substitute the pecans with walnuts or omit them altogether if you prefer a nut-free version.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. This step was always my favorite as a child, watching the mixture transform made me believe in kitchen magic.
- Add the egg and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee and sour cream. Mix until just combined. The aroma here will remind you of cozy mornings at home.
- In a small bowl, combine the brown sugar and pecans, if using. This will be your streusel topping.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the streusel topping over each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International