Name: Cappuccino Swirl Cookies
Prep time: 1 h 20 min
Cook time: 12 min
Total time: 1 h 32 min
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 teaspoons instant coffee granules; 1 tablespoon hot water; 2 tablespoons unsweetened cocoa powder

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Crisp and buttery cookies with a beautiful coffee-chocolate swirl, these treats are a delight for coffee lovers and anyone who enjoys an elegant addition to a dessert platter. I love how they pair rich cocoa with the bold flavor of coffee, all wrapped in a melt-in-the-mouth buttery base.

Cappuccino Swirl Cookies

Why You’ll Love This Recipe

I enjoy making these cookies because they look as impressive as they taste. The swirls give them a bakery-style finish, yet the process is simple enough for a casual baking day. The combination of coffee and chocolate creates a flavor that’s indulgent without being overly sweet, making them perfect with an afternoon cappuccino or as a gift in a pretty tin.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water
2 tablespoons unsweetened cocoa powder

directions

I whisk together the flour, baking powder, and salt in a medium bowl and set it aside.
In a large mixing bowl, I cream the butter and sugar until light and fluffy.
I beat in the egg and vanilla extract until fully combined.
I dissolve the coffee granules in hot water, then stir this into half of the dough.
I add cocoa powder to the coffee dough and mix until smooth.
I leave the remaining dough plain.
I roll each dough half into a rectangle of similar size.
I place the chocolate-coffee dough over the plain dough and roll them together into a log.
I wrap the log in plastic wrap and refrigerate it for at least 1 hour, until firm.
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared sheets.
I bake for 10–12 minutes, until the edges are lightly golden.
I cool them on wire racks before serving.

Servings and timing

Prep Time: 20 minutes
Chilling Time: 1 hour
Cooking Time: 12 minutes
Total Time: 1 hour 32 minutes
Servings: 24 cookies
Calories: 135 kcal per cookie

Variations

I sometimes replace the cocoa powder with dark chocolate chips for extra texture. For a stronger coffee flavor, I add an extra teaspoon of instant coffee. If I’m baking for the holidays, I roll the dough in coarse sugar before slicing for a festive sparkle.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They can be frozen for up to 2 months and thawed at room temperature before serving. These cookies keep their crispness well, so reheating isn’t usually necessary.

FAQs

Can I make the dough ahead of time?

Yes, I can refrigerate the dough for up to 2 days or freeze it for longer storage before slicing and baking.

Can I use espresso powder instead of instant coffee?

Absolutely, I can. Espresso powder will give the cookies a deeper coffee flavor.

Why is my dough too soft to roll?

If it’s too soft, I chill it for 15–20 minutes before rolling to make it easier to handle.

Can I skip the cocoa powder?

Yes, I can omit the cocoa, but I’ll lose the distinct chocolate-coffee swirl look.

How do I get a perfect swirl?

I roll both dough layers evenly and tightly, and chill the log thoroughly before slicing.

Conclusion

Cappuccino swirl cookies are one of my favorite ways to combine coffee and chocolate in a simple, elegant bake. With their crisp texture, rich flavor, and eye-catching design, they always feel special—whether I’m enjoying them with my morning coffee or sharing them on a holiday cookie tray.