My coffee cookies have a lovely coffee flavor, a soft interior, and a crunchy exterior. They are the perfect snack for a coffee lover!
Coffee cookies aren’t just great for eating with coffee; the cookies themselves have a subtle coffee flavor.
I store the cooled cookies in a plastic container with the lid slightly popped (that keeps the exterior crunchy). I occasionally stop by and take a big whiff (even if I’m not eating a cookie just then) and the cookies smell like freshly-brewed coffee.
Product for this post was provided by Fair Trade USA. I wholeheartedly believe in their mission.
How to Make Coffee-Flavored Desserts
There are a variety of ways to make coffee-flavored desserts.
- The most common way is to use instant espresso powder. This works nicely and adds a strong coffee flavor to the baked goods.
- If the recipe calls for milk or cream, a great way to get a coffee flavor is to infuse the milk using whole coffee beans. I talk in more detail about this in my post on baking with coffee.
- Another option, which I use in my coffee cookies, is to make coffee butter.
- To up the coffee flavor in your cookies, you can also roll them in a mixture of powdered sugar and ground coffee before baking.
How to Make Coffee Butter
To make coffee-flavored butter, simmer melted butter and your favorite coffee beans.
Then, let the mixture rest…
…and strain out the beans.
The resulting butter has an amazing coffee flavor! It’s great not only for baking, but also for spreading on toast!
The Best Coffee To Use for Coffee Desserts
I always recommend using Fair Trade Coffee. This ensures that the coffee is made according to a set of strict standards that encourage environmental sustainability as well as ensuring that the people involved in production were treated and compensated fairly.
When I traveled to Ecuador with Fair Trade USA, I got a chance to learn firsthand the huge impact that Fair Trade has on the lives of growers and workers.
I was so moved by the experience. It isn’t just words. These are real people whose lives you are helping with your dollars.
Celebrate National Coffee Day with a Coffee Cookie
National Coffee Day is September 29.
You can join Fair Trade USA in celebrating with their #JustOneCup campaign. Its goal is to inspire people to choose a single cup of Fair Trade coffee (and/or a Fair Trade coffee cookie!) on National Coffee Day.
If everyone in the U.S. participates, we can drive $2 million to much-needed projects in coffee-producing communities that day alone! Amazing, right? (Psst… There are coupons for Fair Trade coffee on their site.)
How to Make Crinkle Cookies
My coffee cookies are crinkle cookies, meaning they have a crinkled rather than smooth top.
I learned from America’s Test Kitchen’s fabulous post on crinkle cookies that crinkle cookies use a combination of both baking powder and baking soda to give the right amount of lift and spread. Without one or the other, the cookies end up smooth on top.
Also, rolling the crinkle cookies in sugar is not just for decoration. By rolling the cookies in sugar and powdered sugar, the top surface dries out before the cookie is finished spreading and rising. It then hardens, cracks, and pulls apart, producing a crinkly, cracked exterior.
The powdered sugar obviously shows more on chocolate crinkle cookies, but don’t leave the step off on any crinkle cookies if you want to get crinkles!
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Coffee-flavored cookies that are crunchy on the outside and soft on the inside
Coffee Butter Ingredients
- 3/4 cup unsalted butter
- 1/3 cup coffee beans
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces coffee butter from above, room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 tablespoon ground coffee
Coffee Butter Instructions
Melt butter in a small saucepan on high heat.
Add coffee beans and lower heat so the beans and butter come to a simmer.
Simmer for five minutes.
Remove from heat and cover. Let sit for ten minutes.
Use a sieve to remove the beans.
Let the butter come to room temperature. Then, refrigerate until it is no longer a liquid or freeze until no longer a liquid (if you need to use it quickly). You should have about four ounces of coffee butter. You lose some butter due to evaporation and sticking to the coffee beans.
Preheat oven to 325 F.
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
In a medium-sized mixing bowl or the bowl of a stand mixer, mix together coffee butter, sugar, egg, and vanilla extract until fully-combined.
Mix the dry ingredients into the wet ingredients a little bit at a time until just combined.
Place granulated sugar in a small bowl and mix powdered sugar and ground coffee in another bowl.
Scoop rounded tablespoon-sized balls of cookie batter. Roll each ball first in the sugar and then in the powdered sugar/coffee.
Place cookie balls a couple of inches apart from each other on a cookie sheet lined with a silicone mat or parchment paper.
Bake on the middle oven rack for 20 minutes or until the cookies are set. Repeat with second batch if needed.
Cool on a cooling rack.