I’m completely hooked on these Coffee Cookies—they’re crispy at the edges, soft and chewy in the center, and burst with rich, bold coffee flavor that truly delights a coffee lover’s palate.

Coffee Cookies

Why I’ll Love This Recipe

I adore how this recipe transforms a simple dough into a bakery-worthy cookie with minimal fuss. The balance of granulated sugar for structure, brown sugar for chewiness, and espresso powder for punchy flavor makes every bite feel indulgent yet comforting. I appreciate too how quickly they come together—perfect for satisfying last-minute cravings.

ingredients

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

Unsalted butter (melted)—113 g (1 stick)
Granulated sugar—½ cup (100 g)
Light brown sugar—½ cup (110 g)
1 large egg (room temperature)
Espresso powder—3 tablespoons
Vanilla extract—1 teaspoon
All-purpose flour—1½ cups (187 g)
Baking powder—½ teaspoon
Baking soda—½ teaspoon
Salt—½ teaspoon

directions

I follow these simple steps:

Melt the butter, then stir in both sugars until combined.
Mix the espresso powder with a splash of hot water; blend into the butter-sugar mix.
Add the egg and vanilla; stir well, scraping down the bowl as needed.
Sift or whisk together the flour, baking powder, baking soda, and salt; mix into the wet ingredients until a soft dough forms.
Chill the dough for about 30 minutes to make it easier to handle.
Preheat the oven to 350 °F (180 °C). Scoop walnut-sized dough balls, roll into rounds, and place on parchment-lined baking sheets—give them space to spread.
Bake for 12 minutes until the cookies are deep golden brown; then let them rest on the sheet for 10 minutes to allow carry-over baking before transferring to a wire rack.
For perfectly round cookies, I sometimes use a cookie cutter to gently “scoot” the edges right out of the oven.

Servings and timing

Makes about 12 cookies
Prep time: ~5 minutes
Bake time: ~12 minutes
Total time: ~17 minutes

storage/reheating

I store these at room temperature in an airtight container or cookie jar, with paper towels to absorb moisture. They stay delightfully fresh for up to one week. For freezing, I freeze the dough balls and bake directly from frozen once thawed.

Variations

Chocolate Chip: I love folding in dark chocolate chips or chunks for an extra indulgent twist.
Mocha Cookies: I add 1–2 tablespoons of cocoa powder into the espresso mixture when I want that mocha vibe.
Tiramisu Cookies: I turn them into mini tiramisu treats by topping with mascarpone frosting.
Iced Coffee Cookies: A light vanilla or espresso-flavored glaze makes these great for gifting or pausing in coffee breaks.

FAQs

Can I skip the egg or use a substitute?

I haven’t tested it myself, but some readers report success using applesauce or mashed banana as a binder instead of egg.

Can I use ground coffee instead of espresso powder?

I’d skip it—ground coffee won’t deliver the same flavor intensity. Too much brewed espresso adds too much moisture and affects dough texture. Espresso powder gives that bold coffee taste without making the dough sticky.

What went wrong if my cookies turned out cakey instead of chewy?

Over‑measuring flour (especially with cups) or using too much leavening (baking powder or soda) can cause a cakier texture. I always use a kitchen scale for accuracy.

Craving a mocha version—any special tips?

No changes needed—just whisk in 1–2 tablespoons of cocoa powder with the espresso paste. If I’m in the mood, I add chocolate chips too.

How do I keep the cookies perfectly round?

I gently run a cookie cutter (slightly larger than the cookie) around the edge right out of the oven to “scoot” the edges into beautiful, uniform circles.

Conclusion

I’m in love with how these Coffee Cookies deliver café-worthy flavor with freshness, texture, and simplicity. They’re fast, customizable, and perfect for a personal treat or coffee-themed gathering. If I ever experiment with toppings like a drizzle or try a dairy-free twist, I’ll be diving back into this recipe. Let me know about your favorite variations—I’m always ready to bake more!