This coffee cookie recipe is full of delicious coffee flavor. The cookie dough is flavored with coffee extract which gives it a robust coffee flavor and then rolled in a homemade espresso sugar. It's like having a warm cup of coffee but in cookie form.
This coffee cookie recipe is so easy to make and doesn't require any chilling. They have crispy edges with soft and chewy centers that lasts for days. These cookies freeze beautifully and are perfect for gift-giving boxes during the holiday season.
Looking for more cookie recipes, then make sure to try Coffee Cake Cookies and Brown Butter Sugar Cookies.
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Why You'll Love This Recipe
- Best texture- These cookies have soft and chewy centers with crispy golden edges.
- Coffee flavor- The cookie dough is flavored with coffee extract and the cookies are rolled in sugar which also has espresso inside of it. This gives you a strong coffee flavor in every single bite.
- No chill recipe- These cookies require zero chill time which means you get to enjoy them as soon as you're finished mixing them.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- All purpose flour- Make sure to spoon the flour into your measuring cup instead of scooping directly from the flour canister which can compact the flour and affect the overall texture of the cookies.
- Sugar- I use both brown sugar and granulated sugar which makes these cookies extra chewy.
- Butter- Use unsalted butter and allow it to sit at room temperature for 2 hours to soften.
- Eggs- Pull from the refrigerator 2 hours before mixing. I use one large egg, plus one egg yolk.
- Vanilla- Use pure vanilla extract for the best flavor.
- Coffee- I use coffee extract to flavor the cookie dough. My favorite brand is Trablit but it typically comes in a large bottle and can be very pricey. Feel free to use your favorite brand. Just make sure it's pure coffee extract for the best flavor. For the espresso sugar coating, I use instant espresso powder.
Step By Step Instructions
STEP 1: Preheat oven. Heat the oven to 350°. Then, line baking sheets with parchment paper.
STEP 2: Combine the dry ingredients. Whisk together the flour, baking soda and salt. Set aside.
STEP 3: Cream the butter. In a large bowl, beat the butter and sugars on medium speed for 3 minutes until light and fluffy.
STEP 4: Combine the wet ingredients. In a small bowl, stir together egg, egg yolk and vanilla. Then, add coffee extract. Whisk to combine.
STEP 5: Add the wet ingredients. Scrape down the sides of the bowl, then add wet ingredients. Beat for an additional 3 minutes.
STEP 6: Add dry ingredients. Add the dry ingredients to the wet ingredients a little at a time. Mix on low speed just until combined.
STEP 8: Scoop the cookies. Using a 2 oz ice cream scoop, scoop the dough. Then, combine sugar and instant espresso and roll each cookie inside the sugar mixture until completely covered.
STEP 9: Bake the cookies. Place 5 cookies onto a parchment lined baking sheet, about 2" apart. Bake the cookies for 11-12 minutes until the edges are crisp and the centers are slightly puffed.
Allow the cookies to rest for 5 minutes before placing them on a cooling rack.
Expert Baking Tips
Measure your flour using the spoon and level method for the best results. Start off by fluffing the flour with your spoon. Then, spoon the flour into the measuring cup until full. Take the back of a butter knife and level off the flour. NEVER use a measuring cup to scoop the flour directly from the flour canister.
If the cookies spread too much or come out of the oven looking a little uneven, take a large round cookie cutter (slightly larger than the cookie) and in a swirling motion, scoot the edges so that you get a perfectly round cookie.
Remove the cookies from the oven while the tops are still puffy. As long as the edges are set and golden, you can pull them out of the oven. The residual heat from the baking pan will continue to cook them as they cool. This will ensure your cookies are soft and chewy rather than hard and over-baked.
FAQ
If you want to keep some cookies on hand, you can scoop and chill the dough without coating them in the espresso sugar. Place the cookie dough inside an airtight container with a layer of plastic wrap on top to prevent them from drying out. When ready to bake, roll them in the sugar and add an additional 1-2 minutes to the baking time.
Coffee extract has a more concentrated flavor which gives these cookies a really intense coffee flavor. I recommend getting yourself a small bottle for this recipe but you can substitute with 2 tablespoon of instant espresso powder if that's more easy.
Yes, you can! Add 1 cup of chocolate chips or chunks to the dough after you mix in the dry ingredients. Sprinkle come on top as soon as the cookies finish baking.
Storing and Freezing
This coffee cookie recipe makes 14 large cookies so if you end up with some leftovers, just place them in an airtight container for up to 3 days.
Freezing
To freeze these cookies, scoop the cookie dough onto a parchment lined baking pan. Flash freeze the cookies for 1-2 hours and then place them inside an airtight container or freezer bag for easy storage.
Thaw the cookies overnight inside the refrigerator or at room temperature for 1 hour. Then, roll them inside the expresso sugar and bake.
More Cookie Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Coffee Cookies
Ingredients
Coffee Cookie Dough
- 1 cup Unsalted butter softened
- ¾ cup Dark brown sugar
- ¾ cup White granulated sugar
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 2 tablespoon Pure coffee extract
- 1 teaspoon Vanilla extract
- 2 ⅔ cup All purpose flour sifted
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Espresso Sugar
- ½ cup White granulated sugar
- 1 ½ teaspoon Instant espresso powder
Instructions
Coffee Cookie Dough
- Preheat oven. Heat the oven to 350°. Then, line baking sheets with parchment paper.
- Combine the dry ingredients. Whisk together the flour, baking soda and salt. Set aside.
- Cream the butter. In a large bowl, beat the butter and sugars on medium speed for 3 minutes until light and fluffy.
- Combine the wet ingredients. In a small bowl, stir together egg, egg yolk and vanilla. Then, add coffee extract. Whisk to combine.
- Add the wet ingredients. Scrape down the sides of the bowl, then add wet ingredients. Beat for an additional 3 minutes.
- Add dry ingredients. Add the dry ingredients to the wet ingredients a little at a time. Mix on low speed just until combined.
- Scoop the cookies. Using a 2 oz ice cream scoop, scoop the dough. Then, combine sugar and instant espresso and roll each cookie inside the sugar mixture until completely covered.
- Bake the cookies. Place 5 cookies onto a parchment lined baking sheet, about 2" apart. Bake the cookies for 11-12 minutes until the edges are crisp and the centers are slightly puffed. Allow the cookies to rest for 5 minutes before placing them on a cooling rack.
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