In a medium bowl, combine 1 cup of all-purpose flour, 2 tablespoons of finely ground coffee, and 1 teaspoon of ground cinnamon. Whisk until fully blended.

In a large mixing bowl, add ½ cup of room-temperature salted butter and ¾ cup of packed dark brown sugar. Beat on medium speed for about 3 minutes until light and fluffy. Mix in 1 teaspoon of pure vanilla extract.

Gradually incorporate the dry mixture into the butter and sugar blend, stirring gently until a soft dough forms.

Transfer the dough to a floured surface and pat into a rectangle about ¾ to ½ inch thick. Cut into rectangles and prick each cookie with a fork.

Place the cookies on a parchment-lined baking sheet and freeze for about 10 minutes. Preheat your oven to 300°F (150°C). Bake for approximately 20 minutes until lightly golden at the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow them to cool completely for best texture.