At a Glance:
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Get the Recipe:
Espresso Cookies
These espresso cookies are warm, cozy, buttery and flavorful! They have the taste of a cup of coffee and the flavor of a buttery cookie. They are great any time of the day and for any occasion!
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.
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.
Calories: 259 kcal , Carbohydrates: 40 g , Protein: 3 g , Fat: 10 g , Saturated Fat: 6 g , Polyunsaturated Fat: 0.5 g , Monounsaturated Fat: 2 g , Trans Fat: 0.4 g , Cholesterol: 33 mg , Sodium: 64 mg , Potassium: 60 mg , Fiber: 1 g , Sugar: 21 g , Vitamin A: 296 IU , Calcium: 20 mg , Iron: 1 mg
Course: Dessert
Cuisine: American