Coffee cookies are a delightful indulgence for caffeine lovers who enjoy a sweet, energizing dessert. These chewy, flavorful cookies are infused with the bold essence of instant coffee and complemented by warm hints of vanilla and the caramel-like richness of brown sugar. Once you’ve had a taste, they’ll likely become a go-to favorite in your baking collection.
Why You’ll Love This Coffee Cookies Recipe
This recipe is a match made in heaven for coffee and cookie enthusiasts alike. The robust coffee notes elevate the sweetness without overwhelming it, striking the perfect flavor balance. These cookies come together quickly, require no special equipment, and deliver a bakery-quality result with ease. Ideal for sharing, gifting, or savoring solo, they’re a versatile treat everyone will love.
Ingredients
- 2 tablespoons instant coffee
- 1 tablespoon warm water
- 3/4 cup packed light brown sugar
- 1/4 cup white granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Step-by-Step: How to Make Coffee Cookies
- Preheat the oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper.
- Dissolve the instant coffee in warm water in a small bowl and set aside.
- Cream the brown sugar, white sugar, and melted butter using an electric mixer for 1–2 minutes on medium speed.
- Add the egg and vanilla extract, beating until the mixture is fully combined.
- Sift the flour, cornstarch, baking soda, and salt directly into the wet ingredients.
- Fold everything together gently with a rubber spatula until a dough forms.
- Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are lightly golden and set.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Helpful Tips
- Dissolve the instant coffee in warm water to avoid a gritty texture.
- A cookie scoop ensures uniform size and even baking.
- Avoid overbaking to maintain a chewy center.
- Let the melted butter cool slightly before mixing to prevent scrambling the egg.
- Use room temperature eggs for better blending and consistency.
Substitutions And Variations
- Use instant espresso for a bolder coffee flavor.
- Mix in chocolate chips for a mocha-inspired treat.
- Add chopped nuts or toffee bits for crunch.
- Swap all-purpose flour with a gluten-free blend to make them gluten-free.
- Experiment with flavored instant coffee, like hazelnut or mocha.
Storage Instructions
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
Nutritional Information
Each coffee cookie contains approximately:
- Calories: 111 kcal
- Carbohydrates: 17 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 3 g
- Cholesterol: 19 mg
- Sodium: 84 mg
- Sugar: 10 g
- Fiber: 0.2 g
Nutritional values are estimates and can vary based on ingredient brands and portion sizes.
Serving Suggestions
- Pair with your favorite coffee or espresso for a caffeine-rich combo.
- Enjoy with a scoop of vanilla ice cream as a sweet treat.
- Include in holiday gift boxes or care packages.
- Serve with a cheese board for an unexpected sweet-and-savory pairing.
Frequently Asked Questions About Coffee Cookies
Can I use regular ground coffee instead of instant coffee? No, regular ground coffee doesn’t dissolve properly and can affect the texture. Stick to instant coffee for the best results.
Can I freeze the cookie dough? Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, you can bake the dough straight from the freezer—just add 1–2 extra minutes to the baking time.
Can I make the dough ahead of time? Definitely. You can refrigerate the dough for up to 48 hours before baking. This resting time can deepen the flavors and improve texture.
Do I need parchment paper? Parchment paper helps prevent sticking and promotes even baking. If you don’t have it, a silicone baking mat is a great alternative.
Are these cookies very strong in coffee flavor? They have a noticeable but pleasant coffee flavor. It’s balanced and enjoyable, even for those who don’t usually drink coffee.
Conclusion
Thanks so much for stopping by and giving these irresistible coffee cookies a try! They’re quick, easy, and full of bold, sweet flavor. Whether you’re a seasoned baker or just starting out, this recipe offers a comforting, coffee-scented hug in cookie form. I hope these cookies bring warmth to your kitchen and smiles to everyone you share them with. Happy baking, and thank you for being part of this delicious journey!
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Coffee Cookies
- Total Time: 22 minutes
- Yield: 18 cookies 1x
Description
These chewy Coffee Cookies are packed with bold coffee flavor, balanced by rich brown sugar and warm vanilla. They’re quick to make, require no chill time, and bake up soft with crispy edges—perfect for coffee lovers craving a sweet and satisfying homemade treat.
Ingredients
2 tablespoons instant coffee
1 tablespoon warm water
3/4 cup packed light brown sugar
1/4 cup white granulated sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper.
- Dissolve the instant coffee in warm water in a small bowl and set aside.
- Cream the brown sugar, white sugar, and melted butter using an electric mixer for 1–2 minutes on medium speed.
- Add the egg and vanilla extract, beating until the mixture is fully combined.
- Sift the flour, cornstarch, baking soda, and salt directly into the wet ingredients.
- Fold everything together gently with a rubber spatula until a dough forms.
- Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are lightly golden and set.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Notes
Always dissolve the instant coffee before adding to the batter.
For best texture, use a room temperature egg.
Store cookies in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 111
- Sugar: 10g
- Carbohydrates: 17g
- Protein: 1g