If you love coffee, I have the perfect cookie for you! My coffee cookies are crispy, buttery, and have an intense coffee flavor. They are easy to make and totally addictive!
This is an update to my old coffee cookie recipe. Readers complained that their coffee flavor was too subtle. So, for these, I upped the flavor dramatically. You can’t miss it!
There are many ways to bake with coffee. For some recipes, I use coffee-infused butter or milk.
For these cookies, I prefer using instant coffee! You may see this sold as soluble coffee, coffee crystals, or coffee powder. Any brand of instant coffee will work. As you see in the image above, I used a decaf version and it works wonderfully. Use a caffeinated version if you want a caffeine pick-me-up to counter the sugar crash.
Other than the instant coffee, this recipe uses all basic baking staples like butter, flour, sugar, and vanilla extract.
How It’s Made
I love that this recipe comes together in just one bowl!
Start by creaming butter with sugar and instant coffee. Mix until light and fluffy – about three minutes in an electric mixer.
Mix in an egg and then add vanilla, salt, and flour until everything combines into a thick dough.
Flatten the dough into two equally-sized discs, wrap tightly in plastic wrap, and refrigerate for at least four hours or overnight. You want to make sure that it’s nice and cold; if the dough isn’t chilled, it’ll be too sticky to roll out.
Roll out one disc at a time to 1/8″ thick. You can roll it thicker, but the cookies won’t be as crispy.
I like to roll dough between two silicone mats to keep it from sticking. You can also roll it out directly on a heavily floured countertop.
Cut it out with your favorite cookie cutter or simply use a glass! Roll up and re-roll any dough scraps.
Bake at 350 F for about 12 minutes or until the edges of the cookies get slightly browned.
Immediately remove from the cookie sheet and cool on a cooling rack.
Expert Tips and FAQs
Make sure to plan ahead! These cookies won’t work as well if they don’t have plenty of time to chill. You’ll need at least four hours of chill time. It’s fine to make the dough the night before you need it.
Sometimes it can be tough to transfer the cut out cookie dough to the cookie sheet. To help with this, roll the dough on a silicone mat and place the whole mat with the cut out cookies in the freezer for just a few minutes before transferring it.
Yes! Because espresso powder is much stronger than instant coffee, cut the amount in half; use one tablespoon instead of two tablespoons.
Store the cooled cookies in container that is not airtight. This could be a bakery-style box or a paper bag. I use a plastic container with the lid slightly propped open.
They will last up to one week at room temperature. They also freeze really well in an airtight container – just defrost and enjoy!
If you roll the dough thicker (1/4u0022 instead of 1/8u0022), the cookies will still be crispy on the outside but their insides will be softer.
- Coffee cupcakes
- Crumb cake (perfect to have with coffee)
- Coffee frosting (turn these into sandwich cookies with a nice layer of frosting in between!)
- Baking with coffee
- Baking with tea
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 tablespoons instant coffee
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- In a medium-sized bowl, cream the butter, sugar, and instant coffee until light and fluffy.
- Mix in the egg.
- Mix in the vanilla extract, salt, and flour until fully combined.
- Divide the dough in half and press each half into a flat disc. Wrap in plastic wrap and refrigerate for four hours or overnight.
- Preheat oven to 350 F.
- Roll out the cold dough on a lightly floured counter or silicone mat to about 1/8" thick (no need to break out your ruler) and cut with cookie cutters or the rim of a glass. I used 2 1/2" fluted cookie cutters in calculating the yield.
- Transfer cut cookies to cookie sheets and bake for 10 minutes or until the edges just start to brown. (Sometimes it can be tough to transfer the cut out cookie dough to the cookie sheet. To help with this, roll the dough out on a silicone mat and place the whole mat with the cut out cookies into the freezer for just a few minutes before transferring it.)
- Immediately transfer to a cooling rack to cool.
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