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Espresso Cookie

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Espresso cookie have a rich, buttery coffee flavor and are crispy around the edges yet chewy in the center. These perfect coffee cookies are great for serving at brunch with coffee drinks or after dinner as a sweet pick-me-up.

Espresso-Cookie

Cookies dipped in coffee are my adult weakness, and this coffee cookie recipe is to die for that hits all the right spots. Try to dip these cookies in my eggnog latte, or coffee concentrate. More Cookies I love to dip are hot cocoa cookies, Kitchen Sink Cookies, Or even Reese’s Stuffed Double Chocolate cookies.

Coffee-Cookies
  • 1.5 cups flour: We used all-purpose flour.
  • 1 teaspoon baking soda:
  • ½ teaspoon salt:
  • 1 stick unsalted butter: softened; use real butter, not margarine.
  • ¾ cups light brown sugar: Make homemade brown sugar.
  • ¼ cup granulated sugar + 3 tablespoons
  • 1 large egg: we use England’s, but you can use any eggs you like.
  • Seven teaspoons of instant espresso powder, divided (5 teaspoons, 2 teaspoons)
  • 1 teaspoon vanilla extract
    espresso-cookie-ingredients

    Step by Step Directions for Espresso Cookies

    Step 1:

    Whisk flour, baking soda, and salt together in a small bowl and set aside

    Mix 2 teaspoons of espresso powder on a plate with three tablespoons of white sugar and set aside.

    Whisk-flour-in-small-bowl
    sugar-and-espresso-on-plate

    Step 2:

    • Cream the butter, brown sugar, and ¼ cup of white sugar together until it resembles a grainy frosting. 
    • Add egg, the remaining five tablespoons of espresso powder, and vanilla and mix until well combined.
    Cream-sugar-and-butter

    Step 3:

    • Cover the dough and place in the refrigerator for at least 30 minutes, up to 2 days.
    • When ready to bake, preheat the oven to 350°F.
    Flour-in-large-bowl
    Cover-bowl-and-put-in-fridge

    Step 4:

    • 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.
    Cookie-Dough-in-espresso-sugar

    Step 5:

    • Place the rolled cookies on a large baking sheet with parchment paper 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 until cooled completely.
    • Serve and enjoy!
    Cookies-on-parchment-paper
    Cooled-Coffee-Cookies

    Tips and Tricks for Coffee Cookies.

    • Using a mix of brown and white sugar helps give the cookies good chew (brown sugar) and crunch (white sugar). Feel free to play around with different ratios to achieve your perfect balance.
    • Chilling the dough helps to meld and deepen the flavors, improving the final result.
    • For best results, use a spoon to aerate the top layer of flour while it’s still in its container. Spoon the aerated flour into your measuring cup and level off any excess with a knife. This helps prevent overpacking the flour, which can lead to tougher, dryer cookies.
    Espresso-Cookie-with-coffee
    How to store cookie dough.

    The cookie dough can safely be stored in an airtight container in the refrigerator for up to 4 days or kept frozen for up to 2 months.

    How to store coffee cookies.

    Store in an air-tight container for up to 2 weeks.

    Can I use Instant Coffee for Espresso Cookie?

    Instant coffee is a reasonable alternative to instant espresso powder, but the flavor will be slightly milder.

    Stack-Coffee-Cookies

    More Dessert Recipes

    
Coffee-Cookies
    Espresso-Cookie

    Espresso Cookie

    Yield: 24
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Additional Time: 30 minutes
    Total Time: 56 minutes

    Espresso cookie have a rich, buttery coffee flavor and are crispy around the edges yet chewy in the center. These perfect coffee cookies are great for serving at brunch with coffee drinks or after dinner as a sweet 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

    Instructions

    1. Whisk flour, baking soda, and salt together in a bowl and set aside.
    2. Mix 2 teaspoons of espresso powder on a plate with 3 tablespoons of white sugar and set aside.Whisk-flour-in-small-bowl
    3. Cream the butter, brown sugar, and ¼ cup of white sugar together until it resembles a grainy frosting. Cream-sugar-and-butter
    4. Add egg, the remaining 5 tablespoons of espresso powder, and vanilla and mix until well combined.Add-eggs
    5. Add the flour mixture to the wet ingredients and mix just until combined. Do not overmix.Flour-in-large-bowl
    6. Cover the dough and place in the refrigerator for at least 30 minutes, but up to 2 days.
    7. When ready to bake, preheat the oven to 350°F.
    8. Using a small cookie scoop (about 1.5 in. diameter), scoop the dough into balls and roll them in the espresso sugar mixture.
    9. Place the rolled cookies on a parchment-lined baking sheet no less than 2 inches apart.
    10. Place the baking sheet in the oven and bake for 9-11 minutes.
    11. Remove cookies from the oven and use a spatula to place on a cooling rack to cool. 
    12. Serve and enjoy!
    Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 102mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g

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