Those of you that are our loyal fans know that we are so passionate about the quality of our product. From upholding the highest standards when it comes to the best cup of locally roasted coffee or the freshest baked goods, we put 100% into everything we create. We truly value creating these special moments for our guests to experience. We want you to use all of your senses when dining in our cafes.
We are happy to present to you one of our latest creations: our delightful Cinnamon Sugar Cookies.
We first created this cookie dough recipe for Valentine's Day 2021. We wanted to make a sugar cookie dough recipe that was moist and chewy but that was also sturdy enough to hold up to a heavy dose of royal icing. During the baking process in our R&D we found ourselves snacking on the plain baked off cookie dough and realized it was so lovely all on its own. We decided to bake off the Cinnamon Sugar Cookie recipe and top with a hint of raw sugar, and what perfection it is! Now, we are obsessed with this lovely and simple cookie.
...we found ourselves snacking on the plain baked off cookie dough and realized it was so lovely all on its own
If you make these at home, enjoy these cookies with a freshly brewed Kona Extra Fancy for a sweet and balanced Sunday afternoon treat. If you make your way to one of our cafes, we will soon launch these cookies for sale! Enjoy them sitting on the lanai at the Experience Center paired with a traditional cappuccino, which generously comes paired with a short pour of sparkling water and chocolate covered espresso beans.
Bring a friend and share in all the sweetness of life.
Honolulu Coffee Cinnamon Sugar Cookie Recipe
We wanted to make a sugar cookie dough recipe that was moist and chewy but that was also sturdy enough to hold up to a heavy dose of royal icing. During the baking process in our R&D we found ourselves snacking on the plain baked off cookie dough and realized it was so lovely all on its own.
We decided to bake off the Cinnamon Sugar Cookie recipe and top with a hint of raw sugar, and what perfection it is! Now, we are obsessed with this lovely and simple cookie, and we think you will be too.
Word of warning: This recipe involves two stints in the refrigerator for 1 hour a piece. It's a little longer to wait, but the results are so worth it!
Cream Cheese, 8 oz
Butter, 16 oz
Granulated Sugar, 2 cups
Cornstarch, 1.5 tbsp
Egg yolks, 2 each
Vanilla, 1 tsp
Salt, 1/2 tsp
All Purpose Flour, 7 cups
Brown Sugar, 1/3 cup
Cinnamon, 1/2 tsp
Using the paddle attachment of a stand mixer, cream butter, cream cheese, sugar, and cornstarch together until well combined. Tip: Be sure that the butter and cream cheese are both the same temperature prior to mixing. This will help them properly mix, without any lumps.
In a separate bowl combine the vanilla, salt, and eggs.
Add the egg mixture to the butter and mix until on speed 1 until well combined.
Add the flour in 2 additions, waiting until the first addition is completely mixed in. After the second addition - mix until well combined, scrape the side of the bowl to be sure everything is incorporated and mix for one more minute
Flatten the dough to approximately 1" thickness between 2 sheets of parchment paper and refrigerate for 1 hour.
Mix the filling ingredients by hand, in a small bowl and set aside
Spread Cinnamon sugar filling evenly over the top of the rolled out dough
Carefully, roll dough into a log. Tip: It is helpful to use the parchment paper to keep the dough together tightly while you are rolling.
Use a rolling pin to roll the dough evenly out to 1/2" thickness. Place back in refrigerator for 1 hour
Remove from the refrigerator, cut into desired shapes, sprinkle the top of the cookie with cinnamon sugar, or turbinado sugar.
Bake at 350 F for 12-14 min or until slightly golden brown.
Let cool and enjoy!
When baking off this cookie recipe a few key tips will help ensure they are perfect every time.
- Be sure your butter and cream cheese are both pliable, room temperature but still with a slight chill. The butter will take a bit longer to become soft, so stagger the time you pull these out of the refrigerator.
- When creaming these ingredients together, be sure to scrape the bottom of your mixing bowl periodically to ensure the dough is fully incorporated.
- Adding the flour in two portions makes sure that your dough doesn’t become tough or overworked. This a great practice to ensure that you yourself don't become doused in airborne flour, as we all have accidentally been at one point or another in our baking adventures!
As always, high quality ingredients matter! We use butter with 82% milk fat to be sure the cookie texture is chewy. We also use locally grown vanilla, grown on the North Shores of Oahu. When the quality of the ingredients in a recipe are thoughtfully selected the final product is a sure fire win!