Mrs. Hudson’s Coffee Sheet Cookies
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A classic coffee-raisin sheet cookie with a coffee glaze, perfect for potlucks and gatherings. The batter is spread in a jelly roll pan and baked, then glazed while hot and cut into squares.
Ingredients
- 1 cup raisins
- 2/3 cup hot coffee
- 1/2 tsp ground cinnamon
- 2/3 cup shortening or butter softened
- 1 cup brown sugar
- 2 eggs
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sifted powdered sugar
- warm coffee
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.8 mg
- Iron: 0.42 mg
- Magnesium: 3.5 mg
- Phosphorus: 17.6 mg
- Potassium: 51.6 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup raisins
- 2/3 cup hot coffee
- 1/2 tsp ground cinnamon
- 1 cup brown sugar
- 2 eggs
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sifted powdered sugar
- warm coffee
Prepare
- Soften 2/3 cup shortening or butter
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a 10-by-15-inch jelly roll pan (a baking sheet with sides) with butter or nonstick spray.
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Step 2.
In a heatproof bowl, combine 1 cup raisins, ⅔ cup hot coffee, and ½ teaspoon ground cinnamon. Stir and let cool to room temperature.
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Step 3.
While the raisin mixture cools, in a large bowl, cream together ⅔ cup softened shortening or butter and 1 cup brown sugar until light and fluffy. Beat in 2 eggs one at a time until well combined.
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Step 4.
In a separate bowl, sift together 1½ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Alternately add the dry mixture and the cooled coffee-raisin mixture to the shortening mixture, stirring just until combined. Spread the batter evenly into the prepared jelly roll pan.
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Step 5.
Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
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Step 6.
While the cookies are still hot from the oven, make the glaze: In a small bowl, beat together 1 cup sifted powdered sugar with enough warm coffee (about 2-3 tablespoons) to form a thin, pourable glaze. Spread the glaze evenly over the hot cookies. Cut into squares while still warm, if desired.