Coffee Cookies

You know that first sip of coffee in the morning? That warm, rich moment when everything feels right?

These cookies taste exactly like that.

I’m talking real coffee flavor here. Not that artificial, vaguely-coffee-ish taste you get from most coffee desserts. These are the kind of cookies that make coffee lovers stop mid-bite and say “wait, what’s in these?”

And here’s something wild: they’re actually easier to make than a batch of chocolate chip cookies.

Just one bowl. Simple ingredients. About 30 minutes from start to finish.

I started making these on Sunday afternoons when I wanted something sweet with my coffee but didn’t want to spend hours in the kitchen. They became a weekly thing pretty fast.

Then friends started asking for the recipe. Then coworkers. Then my husband’s entire office wanted them at their next meeting.

So yeah, they’re kind of addictive. 😋

Quick Stats
Prep Time	15 minutes
Bake Time	10-12 minutes
Total Time	27 minutes
Yield	24 cookies
Difficulty	Easy
Active Hands-On	15 minutes

The texture is soft in the center with slightly crisp edges. The coffee flavor is bold but not overwhelming. And they stay fresh for days, which is perfect if you’re meal prepping or just want a quick afternoon pick-me-up throughout the week.

Let me show you how to make them.

What You’ll Need

For the Cookies

Ingredient	Amount	Notes
All-purpose flour	2 cups	Spooned and leveled
Instant espresso powder	2 tablespoons	Or instant coffee
Baking powder	1 teaspoon	Fresh, not expired
Baking soda	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup	Softened to room temp
Brown sugar	1 cup	Packed
Granulated sugar	½ cup
Large eggs	2	Room temperature
Vanilla extract	2 teaspoons	Pure, not imitation
Chocolate chips	½ cup	Optional but highly recommended

Also Read: Gordon Ramsay Coleslaw Recipe

For the Optional Glaze

Ingredient	Amount
Powdered sugar	1 cup
Brewed coffee/espresso	2 tablespoons (cooled)
Vanilla extract	½ teaspoon

Tools You’ll Need

Essential:

• Large mixing bowl
• Whisk
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Baking sheets (2)
• Parchment paper or silicone mats

Optional but Helpful:

• Cookie scoop (2 tablespoon size)
• Wire cooling rack
• Small bowl for glaze
• Oven thermometer

Pro Tips

Pro Tip #1: Use Quality Coffee

Your cookies will only taste as good as the coffee you put in them. If you wouldn’t drink it, don’t bake with it.

I use instant espresso powder because it dissolves easily and has a concentrated flavor, but quality instant coffee works great too.

Pro Tip #2: Don’t Skip the Brown Sugar

The molasses in brown sugar adds depth and keeps the cookies soft.

I’ve tried making these with all granulated sugar and they just weren’t the same. The brown sugar creates that chewy texture and complements the coffee flavor perfectly.

Pro Tip #3: Room Temperature Matters

Make sure your butter and eggs are at room temperature before you start.

Cold ingredients won’t cream properly and your cookies will spread weird. I usually take my butter out about an hour before I plan to bake.

Pro Tip #4: Chill If You Can

I know I said these are quick, and they are. But if you can chill the dough for 30 minutes before baking, the cookies will hold their shape better and the flavors will deepen.

If you’re in a rush, skip it. They’ll still be delicious.

Pro Tip #5: The Chocolate Chip Game-Changer

Coffee and chocolate just work together. If you’re on the fence, add them. You won’t regret it.

How to Make Coffee Cookies

Step 1: Prep Everything

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

This is the time to make sure your butter and eggs are at room temperature if you haven’t already done that.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Espresso powder
• Baking powder
• Baking soda
• Salt

Make sure that espresso powder is evenly distributed. You don’t want pockets of intense coffee flavor in some cookies and none in others.

Also Read: Low Calorie Banana Bread

Step 3: Cream the Butter and Sugars

In another bowl (or your stand mixer), cream the softened butter with both sugars.

Beat them together for about 2-3 minutes until the mixture is light and fluffy.

This is where the magic happens. That air you’re incorporating makes the cookies tender.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition.

Then mix in the vanilla extract.

Step 5: Combine Everything

Gradually add your dry ingredients to the wet ingredients. Mix on low speed until just combined.

Don’t overmix here. Once you stop seeing streaks of flour, you’re done.

If you’re adding chocolate chips, fold them in now.

Step 6: Scoop and Bake

The dough should be soft but not sticky. If you chilled it, it’ll be firmer and easier to scoop.

Scoop the dough onto your prepared baking sheets. I use a cookie scoop that’s about 2 tablespoons, which gives me perfectly sized cookies.

Space them about 2 inches apart because they will spread.

Bake for 10-12 minutes. You want the edges to be set and lightly golden, but the centers should still look slightly underdone.

They’ll continue cooking on the baking sheet after you pull them from the oven.

Step 7: Cool Properly

This is important: let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

If you try to move them right away, they’ll fall apart.

Step 8: Optional Glaze

If you’re making the glaze, whisk together the powdered sugar, brewed coffee, and vanilla in a small bowl until smooth.

Once the cookies are completely cool, drizzle it over the tops.

The glaze adds a nice visual touch and an extra hit of coffee flavor.

Substitutions and Variations

Coffee Intensity Options

Preference	Espresso Powder Amount	Result
Mild coffee flavor	1 tablespoon	Subtle hint of coffee
Standard (recommended)	2 tablespoons	Balanced, noticeable coffee taste
Strong coffee flavor	3 tablespoons	Bold, intense coffee punch

Mix-In Ideas

Classic Additions:

• Semi-sweet chocolate chips (½ cup)
• White chocolate chips (½ cup)
• Dark chocolate chunks (½ cup)

Next-Level Options:

• Chopped pecans + chocolate (¼ cup each)
• Toffee bits (½ cup)
• Butterscotch chips (½ cup)
• Espresso beans, chopped (2 tablespoons)

For Coffee Purists:

• No mix-ins, just pure coffee goodness

Dietary Swaps

Original	Substitute	Notes
All-purpose flour	1:1 gluten-free flour blend	Texture slightly different but good
White sugar	Coconut sugar	Adds caramel notes
Butter	Vegan butter	Use 1:1 ratio
Eggs	Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)	Let sit 5 minutes before using
Regular coffee	Decaf instant coffee	Same flavor, no caffeine kick

Also Read: Bourbon Glazed Salmon

Make Ahead Tips

Dough Prep:

• Make dough up to 3 days ahead
• Wrap tightly in plastic wrap
• Store in fridge
• Let sit at room temp 15 minutes before scooping

Freeze Unbaked Dough:

1. Scoop dough onto baking sheet
2. Freeze until solid (about 2 hours)
3. Transfer to freezer bag
4. Bake straight from frozen (add 2-3 minutes)
5. Keeps for 3 months

Freeze Baked Cookies:

• Layer between parchment paper
• Store in freezer-safe container
• Keeps for 3 months
• Thaw 30 minutes at room temp

Leftovers and Storage

Storage Guide

Method	Duration	Best For
Room temperature (airtight container)	5 days	Daily snacking
Refrigerator (airtight container)	7 days	Extended freshness
Freezer (with parchment layers)	3 months	Long-term storage

The Bread Trick: Store cookies with a piece of bread in the container. It keeps them soft. I don’t know why it works, but it does.

Glazed Cookie Note: If you glazed them, they’ll stay fresh but the glaze might get a little sticky after a day or two. Still tasty, just messier.

Reheating Options

• Microwave: 10-15 seconds for that fresh-baked feel
• Oven: 5 minutes at 300°F for crispy edges
• Toaster oven: 3-4 minutes at 300°F
• Room temp: Perfect as-is for most people

Additional Details You’ll Want to Know

Nutritional Breakdown (Per Cookie, Without Glaze)

Nutrient	Amount	% Daily Value*
Calories	165	8%
Total Fat	7g	9%
Saturated Fat	4g	20%
Cholesterol	30mg	10%
Sodium	95mg	4%
Total Carbs	24g	9%
Dietary Fiber	0.5g	2%
Sugars	15g	–
Protein	2g	4%
Caffeine	~12mg	~3% of a cup of coffee

*Based on a 2,000 calorie diet. With glaze, add approximately 20 calories per cookie.

Perfect Pairings

Beverages That Work:

Drink	Why It Works	Temperature
Coffee (obviously)	Doubles down on flavor	Hot or iced
Cold milk	Classic dunking combo	Cold
Hot chocolate	Mocha vibes	Hot
Cold brew	Refreshing afternoon treat	Cold
Vanilla latte	Complements the sweetness	Hot or iced
Black tea	For non-coffee people	Hot

Food Pairings:

• Vanilla ice cream (make ice cream sandwiches!)
• Greek yogurt for breakfast
• Fresh berries on the side
• Whipped cream for dessert

Also Read: Juicy Grilled Chicken Breast Marinade Recipe

Time Efficiency Hacks

If You Only Have 25 Minutes:

1. Skip the chill time completely
2. Use parchment paper (no greasing needed)
3. Skip the glaze
4. Bake immediately
5. Cool on the pan while you clean up

If You Want Fresh Cookies Daily:

• Make dough Sunday night
• Scoop and freeze individual portions
• Bake 6 cookies each morning
• Takes 12 minutes total

For Batch Baking:

• Double the recipe
• Freeze half the dough
• Fresh cookies for weeks
• Same effort, double output

Troubleshooting Guide

Problem	Cause	Solution
Cookies spreading too much	Butter too soft/melted	Chill dough 30 min before baking
Cookies too hard	Overbaked	Pull out when centers look slightly underdone
Flat cookies	Not enough flour or too much butter	Measure flour by spooning into cup
Bitter taste	Too much coffee or poor quality	Reduce espresso powder or use better coffee
No coffee flavor	Instant coffee not distributed	Mix dry ingredients thoroughly
Cookies stick to pan	Pan not lined	Always use parchment or silicone mat

FAQ

Can I use regular coffee instead of instant?

Not really. Liquid coffee will throw off the ratio of wet to dry ingredients and make your dough too runny. Instant coffee or espresso powder dissolves into the dough and gives you that concentrated flavor without adding moisture.

Why are my cookies spreading too much?

Usually this means your butter was too soft or melted, or your oven isn’t hot enough. Make sure your butter is softened but still holds its shape, and use an oven thermometer to check your temperature.

Can I make these without eggs?

Yes. Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes). The texture will be slightly different but they’ll still work.

How do I know when they’re done?

The edges should be set and lightly golden. The centers will look slightly underdone, almost like they need another minute. That’s exactly when you want to pull them out. They’ll firm up as they cool.

Can I use brewed coffee in the dough?

You’d need to reduce other liquids and it gets complicated. Stick with instant coffee or espresso powder for the best results.

Also Read: Creamy Layered John Wayne Casserole Recipe

Do these actually taste like coffee?

Yes. The coffee flavor is prominent but not bitter. If you’re not a coffee fan, you probably won’t love these. But coffee lovers go crazy for them.

Can I make these smaller or larger?

Absolutely. Smaller cookies will bake in 8-10 minutes, larger ones might need 13-15 minutes. Just watch them closely.

Will these keep me awake?

Each cookie has about as much caffeine as a quarter cup of coffee. You’d need to eat several to get a noticeable caffeine boost.

Can kids eat these?

The caffeine content is low, but check with your pediatrician if you’re concerned. You can also make them with decaf instant coffee for zero caffeine.

What’s the difference between instant coffee and espresso powder?

Espresso powder is more concentrated and has a deeper, richer flavor. Both work in this recipe, but espresso powder gives you more bang for your buck.

Why do mine look different than the description?

Oven temperatures vary. If yours look done earlier or need more time, trust your eyes over the timer. Every oven is slightly different.

Can I add nuts?

Absolutely! Chopped pecans or walnuts (about ½ cup) work really well with coffee flavor.

Wrapping Up

These coffee cookies are the kind of recipe that becomes part of your regular rotation.

They’re simple enough for a random Tuesday but special enough for weekend guests.

The coffee flavor is real and satisfying. The texture is exactly what you want from a homemade cookie. And they come together so quickly that you can literally have warm cookies in under 30 minutes if you skip the chill time.

Make a batch this week. Enjoy them with your afternoon coffee. Maybe share a few with friends or coworkers.

Or don’t share them. I won’t judge. 😏

I’d love to know how yours turn out!

Drop a comment below and let me know:

• Did you try any variations?
• Did you add the chocolate chips?
• Use the glaze?
• Make them extra strong?
• What did you pair them with?

Your feedback helps me create better recipes for everyone, and I genuinely love hearing about your baking adventures.

Happy baking! ☕