Coffee Cookies
Coffee Cookies are rich and buttery coffee flavored cookies that are crispy on the outside and nice and chewy on the inside. You will love the expresso sugar mixture that tops each cookie that gives the cookie a little bit of crunch that you will love with each bite. Serve at brunch with your favorite coffee drink or as an afternoon pick me up treat.
Coffee Cookies
I love a good coffee as well as a good cookie, so when I was able to combine the two with these coffee cookies I knew we had a good thing going that I had to share with you. I am telling you that these cookies are a match made in heaven. If you love coffee and cookies these are a must-make cookie!
Pair these with your favorite whipped coffee for an instant pick me up.
Ingredients
- 1.5 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, softened
- ¾ cups brown sugar
- ¼ cup white sugar + 3 tablespoons
- 1 large egg
- 7 teaspoons instant espresso powder, divided (5 teaspoons, 2 teaspoons)
- 1 teaspoon vanilla extract
How to Make Coffee Cookies
- Whisk flour, baking soda, and salt together in a bowl and set aside.
- On a plate, mix 2 teaspoons of espresso powder with 3 tablespoons of white sugar and set aside.
- Cream the butter, brown sugar, and ¼ cup of white sugar together until it resembles a grainy frosting.
- Add egg, the remaining 5 tablespoons of espresso powder, and vanilla and mix until well combined.
- Add the flour mixture to the wet ingredients and mix just until combined. Do not overmix.
- Cover the dough and place in the refrigerator for at least 30 minutes, but up to 2 days.
- When ready to bake, preheat the oven to 350°F.
- Using a small cookie scoop (about 1.5 in. diameter), scoop the dough into balls and roll them in the espresso sugar mixture.
- Place the rolled cookies on a parchment-lined baking sheet no less than 2 inches apart.
- Place the baking sheet in the oven and bake for 9-11 minutes.
- Remove cookies from the oven and use a spatula to place them on a cooling rack to cool.
- Serve and enjoy!
Tips Tricks and FAQs
- Be sure to not overpack your flour when measuring. This can lead to tougher dryer cookies. Use a spoon to aerate the flour prior to measuring. Once aerated, spoon it into your measuring cup. Any access you will want to level off with a knife.
- If you don’t have instant espresso powder, you can use instant coffee. The flavor will be a bit milder if you use this.
- If you want your cookies to be chewier then you will want to use more brown sugar. If you want them to be crunchier, use more white sugar. You can find the ratio that you prefer. The key is that you use 1 cup of sugar in total.
- Do not skip chilling the dough. This helps the flavors meld together and deepen the flavor. It also helps prevent your cookies from spreading while baking.
Storage
Store your baked cookies in an airtight container at room temperature. These will stay fresh for about 4 days.
Fridge
You can store the unbaked cookie dough in the fridge in an airtight container for up to 4 days.
Freezer
Store your unbaked cookie dough, wrapped tightly in plastic wrap in the freezer for up to 2 months.
Coffee Cookies
Ingredients
- 1.5 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, softened
- ¾ cups brown sugar
- ¼ cup white sugar + 3 tablespoons
- 1 large egg
- 7 teaspoons instant espresso powder, divided (5 teaspoons, 2 teaspoons)
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, baking soda, and salt together in a bowl and set aside.
- On a plate, mix 2 teaspoons of espresso powder with 3 tablespoons of white sugar and set aside.
- Cream the butter, brown sugar, and ¼ cup of white sugar together until it resembles a grainy frosting.
- Add egg, the remaining 5 tablespoons of espresso powder, and vanilla and mix until well combined.
- Add the flour mixture to the wet ingredients and mix just until combined. Do not overmix.
- Cover the dough and place in the refrigerator for at least 30 minutes, but up to 2 days.
- When ready to bake, preheat the oven to 350°F.
- Using a small cookie scoop (about 1.5 in. diameter), scoop the dough into balls and roll them in the espresso sugar mixture.
- Place the rolled cookies on a parchment-lined baking sheet no less than 2 inches apart.
- Place the baking sheet in the oven and bake for 9-11 minutes.
- Remove cookies from the oven and use a spatula to place on a cooling rack to cool.
- Serve and enjoy!
Notes
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 9-11 minutes
Total time: 55 minutes
Servings: 24 cookies
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 102mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
