Espresso Cookies are soft and chewy in the center with lightly crisp edges and a rich buttery coffee flavor. Each cookie is rolled in espresso sugar before baking, adding a sweet coffee-flavored coating to every bite.
Coffee and cookies are two things I have a hard time turning down, so putting them together just makes sense. These are especially good with a hot cup of coffee when I’m craving something sweet.
Why I Love Espresso Cookies
Ingredients for Espresso Cookie
About the Ingredients ⭐
- All-Purpose Flour: Gives the cookies their structure.
- Baking Soda: Helps the cookies spread and rise.
- Salt: Balances the sweetness and enhances the espresso flavor.
- Unsalted Butter: Soften to room temperature before mixing.
- Light Brown Sugar: Adds sweetness and helps keep the cookies chewy.
- Granulated Sugar: Used in the dough and for the espresso sugar coating.
- Egg: Helps bind the cookie dough together.
- Instant Espresso Powder: Divided between the cookie dough and the espresso sugar coating.
- Vanilla Extract: Adds a touch of vanilla flavor that complements the espresso. ☕🍪
Be sure to check out the full recipe and ingredient list below
How to Make Espresso Cookies
1 – Mix Dry Ingredients: Whisk together the flour, baking soda, and salt.
2 – Cream: Beat the butter, brown sugar, and granulated sugar until creamy, then mix in the egg and vanilla.
3 – Add Espresso: Mix the espresso powder into the cookie dough.
4 – Combine: Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5 – Coat: Mix the remaining sugar and espresso powder, then roll each cookie dough ball in the espresso sugar.
6 – Bake: Bake until the edges are lightly golden and the centers are still soft.
7 – Cool: Let the cookies cool on the baking sheet before transferring to a cooling rack. ☕🍪
Tips I Found Helpful 💙
- Soften the butter: Room-temperature butter creams more easily with the sugars.
- Measure the espresso carefully: The espresso powder is divided between the cookie dough and the sugar coating.
- Don’t overmix: Mix just until the flour is incorporated to keep the cookies soft and chewy.
- Coat well: Roll each dough ball completely in the espresso sugar for extra coffee flavor.
- Don’t overbake: Remove the cookies when the edges are set but the centers still look slightly soft. They’ll continue to set as they cool.
Questions Readers Ask Most
What kind of espresso powder should I use?
Use instant espresso powder made for baking or beverages. It dissolves easily and gives the cookies a rich coffee flavor.
Can I use instant coffee instead of espresso powder?
Yes, but the coffee flavor may not be as strong. Espresso powder gives these cookies their deeper coffee flavor.
Why are my Espresso Cookies spreading too much?
Make sure your butter is softened, not melted. If the dough feels very soft or warm, chilling it briefly before baking can help.
How do I know when the cookies are done?
The edges should look set and lightly golden while the centers remain slightly soft. They’ll continue to set as they cool.
How do I store Espresso Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Can I freeze Espresso Cookies?
Yes. Freeze the baked cookies in a freezer-safe container, or freeze the cookie dough balls and bake them later. ☕🍪
More Cookie Recipes I Love 💙
Espresso Cookie
Soft and chewy Espresso Cookies with rich coffee flavor and an espresso sugar coating.
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.
- Mix 2 teaspoons of espresso powder on a plate 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 the 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!
Nutrition Information:
Yield:
12Serving Size:
2 cookiesAmount Per Serving: Calories: 210Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 18mgSodium: 233mgCarbohydrates: 45gFiber: 1gSugar: 21gProtein: 4g
