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Fall Coffee Ice Cream Cookies

These fall coffee desserts pair crisp, buttery coffee cookies with creamy ice cream and warming seasonal spices. They make an easy treat for family gatherings, cozy afternoons, or whenever your coffee deserves a dessert companion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 285 kcal

Equipment

  • Mixing bowl
  • baking sheet
  • parchment paper
  • Hand mixer
  • Cookie Scoop
  • Freezer
  • Freezer-Safe Tray
  • oven

Ingredients
  

Cookie Dough

  • All-purpose flour — 2 cups (240 g)
  • Baking soda — 1/2 teaspoon (2 g)
  • Salt — 1/2 teaspoon (3 g)
  • Unsalted butter, softened — 3/4 cup (170 g)
  • Brown sugar — 3/4 cup (150 g)
  • Granulated sugar — 1/4 cup (50 g)
  • Egg — 1 large (50 g)
  • Vanilla extract — 1 teaspoon (5 ml)
  • Instant coffee powder — 2 tablespoons (8 g)
  • Ground cinnamon — 1 teaspoon (3 g)
  • Ground nutmeg — 1/4 teaspoon (0.5 g)

Ice Cream Filling

  • Vanilla ice cream — 2 1/2 cups (400 g)
  • Instant coffee powder — 1 teaspoon (4 g)
  • Ground cinnamon — 1/2 teaspoon (1.5 g)

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Whisk flour, baking soda, salt, cinnamon, and nutmeg in a mixing bowl until evenly combined.
  • Beat softened butter, brown sugar, and granulated sugar until light and creamy. Add the egg and vanilla, then mix until smooth.
  • Mix instant coffee powder into the wet mixture. Add the dry ingredients gradually and stir just until a soft dough forms.
  • Scoop 18 portions onto the prepared tray, leaving space between them. Flatten each portion slightly for even baking.
  • Bake for 10 to 12 minutes, until the edges look set and lightly crisp while the centers remain slightly soft.
  • Cool the cookies on the tray for 5 minutes, then transfer them to a rack. Let them cool completely before filling.
  • Soften the vanilla ice cream slightly. Stir in coffee powder and cinnamon until evenly blended, then refreeze for 20 to 30 minutes.
  • Place one scoop of ice cream between two completely cooled cookies. Press gently until the filling reaches the edges without cracking the cookies.
  • Freeze the assembled cookies on a lined tray for at least 1 hour until firm. Let each cookie stand for 3 to 5 minutes before serving.

Notes

For softer cookies, remove them when the centers still look slightly underbaked. For crispier cookies, bake 1 to 2 minutes longer and cool completely before assembly. Keep the ice cream very cold during assembly to prevent melting. Freeze assembled cookies individually on a tray before transferring them to an airtight container. Customize the flavor with pumpkin spice, cardamom, chocolate chips, caramel, or extra coffee powder. Store frozen for up to 2 weeks for the best texture.
Keyword Bristle Cookie, Coffee Cookies, Cookies, Fall Dessert, Ice Cream Cookie