Chewy Coffee and Cardamom Sugar Cookies

Updated at: Thu, 17 Aug 2023 03:18:46 GMT

Step 1

The final dough will be slightly softer than most cookie doughs. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Step 2

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, salt, and cardamom together in medium bowl. Set aside.

Step 3

Place 1½ cups sugar and cream cheese in large bowl. Place remaining ⅓ cup sugar in shallow dish and set aside. Pour melted butter over cream cheese mixture and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Combine espresso powder and milk in small bowl and whisk to dissolve powder. Add egg and espresso mixture to cream cheese mixture and continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.

Step 4

Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll dough balls in sugar in dish to coat, then set on prepared sheets, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar in dish (2 teaspoons per sheet); discard any remaining sugar.

Step 5

Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Let cookies cool on sheet for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely. Serve.

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