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!
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.
Calories: 259kcal, Carbohydrates: 40g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 64mg, Potassium: 60mg, Fiber: 1g, Sugar: 21g, Vitamin A: 296IU, Calcium: 20mg, Iron: 1mg