There’s something deeply comforting about the smell of coffee—and when that aroma comes from the oven instead of a mug, you know you’re in for something special. These coffee cookies are crisp around the edges, soft in the middle, and carry just the right touch of espresso flavor. They’re easy to make, but feel like a little luxury—perfect for pairing with a quiet morning or sharing with friends over an afternoon chat. If you’ve ever wished your coffee break came with a bit more bite, this recipe is your answer.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons instant coffee granules (dissolved in 1 tablespoon hot water)
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar. In a separate large bowl, beat the softened butter with the sugar until light and fluffy. This step helps produce that perfect cookie texture.
- Blend in coffee. Stir the dissolved instant coffee into the butter-sugar mixture. Add the egg and vanilla extract, mixing until fully combined.
- Add the dry mixture. Gradually stir in the flour mixture until a soft dough forms. Resist overmixing so your cookies stay light and tender.
- Shape and chill. Form the dough into tablespoon-sized balls, then place them on a parchment-lined baking sheet. Lightly flatten each ball with your palm. Chill for 15–20 minutes.
- Bake to perfection. Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges turn a light golden brown. Allow them to cool on the baking sheet for a couple of minutes, then transfer to a wire rack.
Tips & Variations
- Try a mocha twist: Fold in ½ cup of mini chocolate chips for a hint of sweetness.
- Lighten it up: If you prefer a milder flavor, reduce instant coffee granules by half.
- Add texture: Swap out a quarter cup of flour for ground almonds or hazelnuts for a unique crunch.
- Serve with style: Drizzle a simple icing made of powdered sugar and a small splash of coffee for an elegant finish.
Nutrition Facts
Below is a general estimate for one cookie based on a batch of about 24 cookies:
- Calories: ~120
- Protein: ~2g
- Fat: ~6g
- Carbohydrates: ~14g
- Sugar: ~8g
Your actual values will vary depending on the exact size of your cookies and any ingredient substitutions.
Final Thoughts
This coffee cookies recipe proves you can enjoy the boldness of coffee in a fun, bite-sized dessert. You will love how aromatic and satisfying they are straight out of the oven. If you need a sweet boost in the afternoon or a treat for a special occasion, these cookies deliver on flavor without complicated steps.
Frequently Asked Questions (FAQs)
-
Can I use brewed coffee instead of instant granules?
Yes, you can, but keep in mind brewed coffee will add more liquid. Use about 2 tablespoons of strongly brewed coffee, and you might need to add a little extra flour to maintain the dough consistency. -
How long do these cookies stay fresh?
In an airtight container at room temperature, they stay fresh for about 5–7 days. Store them away from direct sunlight or heat sources. -
Can I freeze the dough?
Absolutely. Shape the dough into balls and freeze on a baking sheet. Move them into a freezer-safe bag once they are firm. When you are ready to bake, add an extra 1–2 minutes to the baking time.
Feel free to experiment with flavors and add-ins so your cookies can stand out. Enjoy every bite of that delightful coffee-infused crunch.
Coffee Cookies Recipe
24
servings30
minutes20
minutes120
kcalIngredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons instant coffee granules (dissolved in 1 tablespoon hot water)
1 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
Directions
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar. In a separate large bowl, beat the softened butter with the sugar until light and fluffy. This step helps produce that perfect cookie texture.
- Blend in coffee. Stir the dissolved instant coffee into the butter-sugar mixture. Add the egg and vanilla extract, mixing until fully combined.
- Add the dry mixture. Gradually stir in the flour mixture until a soft dough forms. Resist overmixing so your cookies stay light and tender.
- Shape and chill. Form the dough into tablespoon-sized balls, then place them on a parchment-lined baking sheet. Lightly flatten each ball with your palm. Chill for 15–20 minutes.
- Bake to perfection. Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges turn a light golden brown. Allow them to cool on the baking sheet for a couple of minutes, then transfer to a wire rack.
Notes
- Try a mocha twist: Fold in ½ cup of mini chocolate chips for a hint of sweetness.
Lighten it up: If you prefer a milder flavor, reduce instant coffee granules by half.
Add texture: Swap out a quarter cup of flour for ground almonds or hazelnuts for a unique crunch.
Serve with style: Drizzle a simple icing made of powdered sugar and a small splash of coffee for an elegant finish.
