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Coffee Cookies combine the magic of coffee into a soft and chewy cookie recipe. Made with instant coffee, then drizzled with a simple glaze, these cookies are for the coffee lover in your life.
You know it’s going to be a good day when the recipe involves coffee, especially when it’s in the form of coffee cookies.
See, I love homemade cold brew and of course my coffee overnight oats, but these cookies may have just become my favorite coffee recipe on this site. Whoa!
First, the texture is soft, chewy and buttery, just the way a cookie should be. Then of course they taste like coffee, though it’s not too overpowering. It’s just the right amount of coffee flavor for your taste buds.
Recipe features
- These cookies can be made in about 20 minutes from start to finish — there’s no need to chill the dough!
- Can easily be made gluten free and/or vegan to suit various dietary needs.
- In order to highlight the coffee flavor, this recipe does not include chocolate, though of course you’re more than welcome to add some in if you’d like!
Ingredients
This list is to provide clarity on a few of the ingredients; the full ingredient list is below in the recipe card.
Instant coffee – Not all instant coffee is created equally. My personal favorite is the Delallo instant espresso powder, simply because I think the flavor is superior. You should hopefully be able to find it in the baking aisle at the grocery store.
Butter – Unsalted butter; If you’re using salted butter, omit the salt from the recipe. Vegan butter would work in this recipe too if you want to keep these cookies dairy-free.
Sugars – A combination of light brown sugar and granulated sugar is best in most cookie recipes (in my opinion).
Egg – I haven’t tested these without eggs, but I assume a flax egg would work well. To make these egg-free, mix one tablespoon of ground flaxseed with 2 ½ tablespoons of water and let the mixture sit for 5-10 minutes before incorporating it.
All purpose flour – Or sub gluten free baking flour to keep these cookies gluten free. I do not recommend using any other kind of flour other than all purpose or GF all purpose.
Instructions
Step 1: Make the coffee. Start by whisking the instant coffee powder and hot water together in a small bowl; set aside.
Step 2: Whisk wet ingredients. In a large bowl, cream the butter, brown sugar and granulated sugar together for about 2 minutes with a stand mixer or electric mixer. Then, add the egg and vanilla extract and mix well. Last, stir in the espresso/instant coffee.
Step 3: Add dry ingredients. To that same bowl, add in the flour, baking soda and salt, then mix until just combined to form cookie dough.
Step 4: Roll the dough into balls. Use your hands to scoop about 2 tablespoons of dough out and roll it into a ball. Place the cookie dough ball onto a baking sheet lined with parchment paper. Repeat this process, spacing the balls about 2 inches apart, until the dough is gone.
Step 5: Bake the cookies. Place the baking sheet in the oven and bake the cookies at 350°F for 10-12 minutes. Immediately remove them from the oven and bang the pan on the counter top a few times to flatten the cookies a bit. Leave them on the baking sheet for 5 full minutes, then transfer to a wire rack to cool.
Step 6: Add the glaze. This step is optional, but I highly recommend it. Once the cookies have cooled, whisk the powdered sugar and milk together, then drizzle the glaze over each cookie. Enjoy!
Tips
- Rolling the cookies into balls: I tested these cookies two ways — 1) rolling the dough into cookie dough balls and 2) scooping it out with a cookie scoop. Truthfully, the dough is pretty sticky, so unless you’re committed to continuously spraying the cookie scoop with nonstick spray, rolling the dough into balls is easier. With that said, the cookie scoop does yield slightly larger cookies.
- Bake in batches: This recipe makes approximately 14 cookies, so you’ll either need to bake the cookies in batches or use two large baking sheets.
- If you prefer a coffee-chocolate flavor instead, add ½ cup chocolate chips to the cookie dough before rolling it into balls.
Tip
Pan-banging: If you’re not familiar, pan-banging simply flattens out the cookies just a little bit, making for a better cookie texture. Once the cookies are done baking, remove the cookie sheet from the oven and lift it about 1 inch above the counter and drop it on the counter. Do this a few times, then let the cookies rest for a few minutes before transferring them a cooling rack.
Storage
Room temperature: Store cookies in an airtight container on the kitchen counter for up to 4 days.
Freezer: Alternatively, transfer the cooled cookies to a freezer-safe bag and freeze them for up to 3 months.
More cookie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Coffee Cookies
Coffee Cookies combine the magic of coffee into a soft and chewy cookie recipe. Made with instant coffee, then drizzled with a simple glaze, these cookies are for the coffee lover in your life.
Servings: cookies
Ingredients
For the cookies:
- 2 tablespoon instant coffee plus more for sprinkling on top (optional)
- 1 tablespoon hot water
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup sugar
- 1 egg room temperature
- 1 ½ teaspoon vanilla
- 1 ⅓ cup + 1 tablespoon all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
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Instructions
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Preheat the oven to 350° F and line a baking sheet with parchment paper.
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In a small bowl, combine the instant coffee and hot water and mix together; set aside.
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In a large bowl, cream the butter, brown sugar and granulated sugar together for 2 minutes with a stand mixer or electric mixer. Add the egg and vanilla and mix again for an additional minute. Finally add the coffee mixture and mix until combined.
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To that same bowl, add the flour, baking soda and salt and stir until just combined to form the cookie dough.
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Use your hands to scoop out 2 tablespoons of cookie dough and form it into a ball before placing on the baking sheet. Repeat this process until all of the dough is gone. NOTE: you’ll either need to bake in batches or use two large baking sheets.
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Bake in the oven for 10-12 minutes or until the cookie edges are set. Remove from the oven, lift the baking sheet about 1 inch above the counter, then drop it on the counter a few times to flatten out the cookies a bit. Let the cookies sit for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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Once the cookies are completely cool, make the glaze. Whisk the powdered sugar and milk together until smooth, then drizzle some glaze over each cookie. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 132mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 220IU | Calcium: 14mg | Iron: 1mg
