Espresso Cookies
These espresso cookies are so warm and cozy! They have the best spice and flavor. These cookies take only 20 minutes from start to finish. Only one mixing bowl. No dough chilling required. Serve with a hot cup of coffee, mug of tea, hot chocolate or with ice cream!
Why You’ll Love This Recipe
- These espresso cookies are so cozy.
- The espresso flavor is strong but not overpowering.
- The cookies have a sweet buttery flavor.
- They taste like sugar cookies with added latte flavor.
- Only one mixing bowl.
- No dough chilling.
- They take only 20 minutes total.
- The edges are slightly chewy and crispy.
- The middles are soft and gooey.
- This recipe can be made with gluten free flour.
- In addition, this recipe is naturally nut free.
- Check out these Coffee Cookies for another delicious dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for espresso cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold unsalted butter right from the fridge. These cookies spread in the oven enough as is. Softened or melted butter would yield very thin runny cookies. Therefore, use cold butter.
Both white sugar and light brown sugar add the sweetness. Be sure to cream the butter and sugars until completely creamy. There should be no clumps of butter remaining.
Only one egg needed. I have not tried a vegan egg replacement in this specific recipe. For more egg free baking, try these Eggless Cookies.
Vanilla extract adds warmth.
Both gluten free 1 to 1 flour and all purpose flour work. Do not use another flour.
Baking soda helps leaven these cookies slightly. Overall, these cookies are flat.
Espresso powder adds such a warmth! Feel free to add more or less to suit your taste. Do not use brewed coffee in its place. Instant coffee may work but I have not tested it.
Lastly, add in a pinch of sea salt if desired. Or, sprinkle some on top after baking!
Feel free to add in some chocolate chips or white chocolate chips. A pinch of cinnamon would be delicious too!
Taste & Texture
These espresso cookies are warm, perfectly spiced and taste like coffee! The espresso powder adds such a strong warmth of flavor. The butter and sugars are also detectable.
These cookies are thin and flat. They are not thick like most of my bakery style cookies. These cookies have slightly chewy edges and soft gooey centers.
How to Make
Step 1
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Step 2
In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Beat for 2 to 3 minutes, until no clumps of butter remain.
Step 3
Then, add in the egg and vanilla extract. Stir to combine.
Step 4
Add in flour, baking soda, espresso powder and sea salt. Stir to combine.
Step 5
Roll dough into 1 inch balls. Space at least 3 inches apart.
Step 6
Bake for 8 to 10 minutes, until edges are lightly golden and middles are set.
Step 7
Finally, remove espresso cookies from oven. Allow cookies to fully cool before removing.
Expert Tips & Tricks
Carefully measure all ingredients.
Use cold butter. Do not use melted or softened butter. These cookies will become way too thin.
Mix butter and sugars together until fully creamy. This takes a stand mixer 2 to 3 minutes.
Adjust espresso powder to suit your taste. Less espresso powder yields a more mild flavor.
Both all purpose flour and gluten free 1 to 1 flour work well. Do not substitute another flour.
Do not bake too long. The edges will look slightly golden.
These cookies are soft and gooey. Be careful handling after they bake. I suggest waiting until they are fully cooled before placing on a cooling rack.
They will slightly firm up as they cool down.
Flavor Variations & Add Ins
Consider these flavor variations for espresso cookies.
Add in a pinch of cinnamon.
Add in a tiny pinch of ground cloves.
Mix in mini chocolate chips.
Mix in chopped chocolate.
Add in white chocolate chips.
Top with buttercream frosting.
Espresso Powder Versus Instant Coffee
Espresso powder and instant coffee are similar. They do have slight differences though.
Espresso powder is made from dried espresso beans. Bakers love espresso powder. It can be used in chocolate recipes to enhance the flavor. These Dark Chocolate Brownies use espresso powder to enhance the chocolate flavor.
Espresso powder has a stronger flavor. It is more commonly used in baking recipes than instant coffee.
Instant coffee is made from ground up coffee beans. This powder tends to have a more harsh flavor. It can even be bitter.
Both provide that coffee flavor.
How to Serve & Store
Serve espresso cookies once fully cooled.
Serve with a cup of coffee, hot chocolate, or tea.
Great for rainy days or special occasions.
These cookies also pair well with vanilla ice cream!
Store in an airtight container for up to 4 days.
Freeze for up to 30 days.
Frequently Asked Questions
Espresso powder adds a delicious coffee flavor to cookies.
Yes, espresso powder contains caffeine. Keep that in mind if you eat these before bed!
Sure. Any type of chocolate chips can be used.
Use gluten free flour to keep these gluten free. The cookies in the photos in this blog post are gluten free.
You May Also Like
- Latte Cookies
- Paleo Chocolate Chip Cookies
- Vegan Snickerdoodles
- Pumpkin Snickerdoodles
- Keto Chocolate Chip Cookies
If you make this espresso cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Espresso Cookies
Ingredients
- ½ cup cold unsalted butter
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- 2 cups flour, all purpose or gluten free flour
- ½ tsp baking soda
- 2 tsp espresso powder
- pinch sea salt, optional
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in the egg and vanilla. Stir to combine.
- Add in flour, baking soda, espresso powder and sea salt. Stir to combine.
- Roll dough into 1 inch balls. Place at least 3 inches apart on pan.
- Bake for 8 to 10 minutes, until edges are lightly golden and middles are set.
- Finally, remove from oven. Allow cookies to fully cool before removing. They are soft and fragile.
Notes
- Use cold butter right from the fridge. Softened or melted butter will make these cookies spread too much.
- Beat butter and sugars until completely combined. It should be completely creamy.
- Use less espresso powder for a more mild flavor.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- Bake until cookies are just barely set in the middle. They will firm up as they cool down.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze for 1 month if needed.
Love these homemade espresso cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!
One Comment on “Espresso Cookies”
My batch of cookies came out shaped and textured like a coffee cookie scone. I used sucalarose for the 1/2-cup of sugar, margarine instead of butter, and added pecans. They are just right for a quick snack with milk, coffee, or tea.