Coffee Cookies

Soft and chewy coffee cookies made with espresso powder for bold flavor and a perfect texture. These easy homemade cookies are ideal for coffee lovers and make a great addition to any dessert table, holiday tray, or afternoon snack. Simple ingredients, no mixer required, and freezer-friendly for batch baking.

Soft, chewy cookies infused with bold espresso flavor — the perfect pick-me-up for coffee lovers.

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Ingredients

• 113 g (1 stick) unsalted butter
• 100 g (½ cup) white sugar
• 110 g (½ cup) light brown sugar
• 1 large egg
• 3 tablespoons espresso powder
• 1 teaspoon vanilla extract
• 187 g (1½ cups) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

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Instructions

1. Prepare the Dough

Melt the butter in the microwave, then transfer it to a mixing bowl. Add both sugars and stir until fully combined and smooth.

In a small bowl, mix the espresso powder with a splash of hot water to create a thick paste. Add it to the butter-sugar mixture and stir to incorporate.

Add the egg and vanilla extract, then mix until fully blended.

Add the flour, baking powder, baking soda, and salt. Stir until a soft dough forms.

2. Chill

Cover and chill the dough in the refrigerator for 30 minutes. This helps firm it up and enhances the flavor.

3. Bake

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Scoop walnut-sized portions of dough and roll them into smooth balls. Arrange them on the baking sheet, spacing them apart to allow room for spreading.

Bake for 12 minutes, or until the edges are just set and the centers look slightly soft.

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

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Tips

• Use high-quality espresso powder for the best flavor.
• Don’t skip chilling the dough — it prevents the cookies from spreading too much.
• Slightly underbake the cookies for a softer texture.
• Add a pinch of cinnamon for a subtle warmth that pairs well with coffee.

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Variations and Substitutions

• Mocha twist: Mix in ½ cup of chocolate chips for a mocha cookie version.
• Spiced coffee cookies: Add ¼ teaspoon ground cardamom or nutmeg to the dough.
• No espresso powder? Use instant coffee granules, but dissolve thoroughly to avoid graininess.
• Vegan version: Swap the butter for plant-based butter and the egg for a flax egg (1 tbsp flaxseed + 3 tbsp water).

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FAQs

Can I use brewed coffee instead of espresso powder?
No, brewed coffee will add too much liquid. Stick with espresso powder for strong flavor without altering the dough.

Can I freeze the dough?
Yes! Freeze cookie dough balls on a tray, then store in a zip-top bag. Bake from frozen, adding 1–2 minutes to the baking time.

Why did my cookies spread too much?
Most likely, the dough wasn’t chilled long enough or the butter was too hot when mixed.

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Serving Suggestions

• Pair with a latte, cappuccino, or cold brew for a double coffee hit.
• Crumble over vanilla ice cream for a quick dessert.
• Serve with breakfast for a sweet, energizing bite.

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Why You’ll Love This Recipe

• Deep coffee flavor in every bite
• Quick to make with simple ingredients
• Perfectly soft and chewy texture
• Easy to freeze for future cravings
• Great for gifting or sharing with coffee fans