Soft coffee cookies

Ingredients:

• 3 tablespoons of coffee beans
• 1/3 tbsp. sugar turbinado
• 1.5 cups premium flour
• 0.5 tsp salt
• 0.5 tsp baking powder
• 1/4 tsp ground cinnamon
• 110 g unsalted butter, room temperature
• 1 cup dark brown sugar
• 1 large egg
• 2/3 cup powdered sugar
• 2-4 teaspoons of milk or water

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Grind the coffee beans in a coffee grinder until coarsely ground. In a small bowl, combine 1 tablespoon of ground coffee with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and stir in the flour, salt, baking powder, and cinnamon.
3. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture.
4. Scoop the dough with a tablespoon and roll it into balls, then roll each ball in the coffee-sugar mixture. Place them on the prepared baking sheets, 5 cm apart.
5. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges but still soft in the center, about 18 minutes. Let cool on the baking sheet for 3 minutes, then transfer to wire racks to cool completely.
6. Prepare the glazeIn a small bowl, combine powdered sugar and 2 teaspoons of milk until smooth. Gradually whisk in up to 2 more teaspoons of milk until the glaze is thick but pourable. Drizzle the glaze over the cookies. Let set for 10 minutes.