This Coffee Cookies recipe combines the perfect balance of flavors with coffee and malt milk powder infusing the butter to help you get your coffee fix. With a few simple ingredients and easy steps, you can whip up a batch of these mouthwatering cookies to impress your family and friends.
Table of Contents
Ingredients and substitutions for Coffee Cookies
- Butter: Unsalted butter was used, but if all you have on hand is salted, that works as a fine substitute. Simply leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness alongside the black cocoa. These make a great combination, though you could completely replace with brown sugar.
- Egg: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Espresso powder: Espresso powder gives a real full on flavor without adding much moisture.
- Malted milk powder: Like the creamy flavor in your favorite milky coffee, this powder adds a depth of flavor complimentary to the coffee, you could replace with milk powder, if you prefer.
See recipe card for quantities.
How to make Coffee Cookies:
Espresso cookie dough: Pour melted butter into a bowl and toss in the espresso powder and set in the fridge to help set the butter.
Stir: Every 10 minutes with a spatula to make it as smooth as possible, until room temperature.
Toss: In the sugars and beat until pale and fluffy.
Add: ยฝ egg and vanilla extract and beat until well combined.
Toss: In the dry ingredients and combine on low until no dry portions remain.
Malted milk cookie dough: Pour your melted butter into a bowl and toss in the malt powder and set in the fridge to help set the butter.
Stir: Every 10 minutes with a spatula to make it as smooth as possible, until room temperature.
Toss: In the sugars and beat until pale and fluffy.
Add: ยฝ egg and vanilla extract and beat until well combined.
Toss: In the dry ingredients and combine on low until no dry portions remain.
Scoop: Up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
Press: The two doughs together and roll into a ball in your hands.
Freeze: Set 4-6 portions of the cookie dough into your freezer for 30 minutes
Toss: The cookie doughs into the sugar coating to coat fully.
Bake: Until lightly golden on the edges.
Serve up: Ideally with a glass of milk and enjoy!
FAQ's for the best Coffee Cookies
Although this recipe calls for instant coffee, you can use brewed coffee as a substitute. Just ensure that it's strong enough to infuse the cookies with a rich coffee flavor and that it doesnโt water down your butter too much as this will likely affect the final texture of the cookies. Adjust the amount according to your preference and taste.
When stored in an airtight container, our Coffee Cookies can stay fresh for up to a week. However, we doubt they'll last that long once you try them!
Absolutely! You can customize your Coffee Cookies recipe by adding mix-ins like chocolate chips, chopped nuts, or even white chocolate chunks. These additions will give your cookies an extra layer of deliciousness.
Yes, you can freeze both the dough and baked Coffee Cookies. Just make sure to wrap them tightly or place them in an airtight container before freezing. Simply place frozen cookie dough onto a lined baking tray into a preheated oven and bake for 18 minutes or until golden.
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Coffee Cookies
Ingredients
Coffee Cookie Dough
- 3 grams / 1 teaspoon instant coffee
- 65 grams / 2.3 ounces butter melted
- 70 grams / โ cup brown sugar
- 30 grams / 2 tablespoons superfine/caster sugar
- 27 grams / ยฝ large egg room temperature & lightly whisked
- ยฝ teaspoon vanilla extract
- 133 grams / ยพ cup + 1 ยฝ tablespoons plain flour
- 3 grams / โ teaspoon baking powder
- 1 gram / ยผ teaspoon baking soda
Malted Milk Cookie Dough
- 5 grams / 1 teaspoon malted milk powder
- 65 grams / 2.3 ounces butter melted
- 70 grams / โ cup brown sugar
- 30 grams / 2 tablespoons superfine/caster sugar
- 27 grams / ยฝ large egg room temperature & lightly whisked
- ยฝ teaspoon vanilla extract
- 133 grams / ยพ cup + 1 ยฝ tablespoons plain flour
- 3 grams / โ teaspoon baking powder
- 1 gram / ยผ teaspoon baking soda
- ยผ teaspoon sea or kosher salt
Coating
- 50 grams / ยผ cup superfine/caster sugar
Instructions
Coffee cookie dough
- For the coffee cookie dough, pour your melted butter into a medium mixing bowl and toss in the espresso powder, setting the bowl in the fridge to help set the butter.
- Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
- Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the ยฝ egg and vanilla extract continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
- Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
Malted milk cookie dough
- Meanwhile, for the malted milk cookie dough, pour your melted butter into a medium mixing bowl and toss in the malt powder, setting the bowl in the fridge to help set the butter.
- Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
- Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the ยฝ egg and vanilla extract continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
- Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
- Lightly press the two doughs together and roll into a ball in your hands.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Coating and baking
- Toss a cookie into the sugar coating and toss to coat fully.
- Place onto your baking tray allowing ensuring there is 1 ยฝ inches between each cookie.
- Bake for 11 minutes until lightly golden on the edges.
- Remove and allow to cool on the baking tray for 5 minutes before transferring onto your cooling rack.
- Serve up with a glass of milk.
- Dig in!
Notes
- Espresso powder: Espresso powder gives a real full on flavor without adding much moisture.
- Malted milk powder: Like the creamy flavor in your favorite milky coffee, this powder adds a depth of flavor complimentary to the coffee, you could replace with milk powder, if you prefer.
- Scoop: A plain old teaspoon works here as these are medium cookies. Though if you want a really consistent portion of dough, each portion weighed 20 grams, on a scale.
- Freezing your dough or cookies: You can freeze both the dough and baked Coffee Cookies. Just make sure to wrap them tightly or place them in an airtight container before freezing. Baked cookies will keep for 3 months in the freezer.
Baking from frozen: Simply place frozen cookie dough onto a lined baking tray into a preheated oven and bake for 18 minutes or until golden. - Adding mix-ins: Feel free to customize your cookies with chocolate chips, chopped nuts, or even white chocolate chunks.
- Staying fresh: If kept covered in a container, these cookies will be good for up to 1 week.
Nutrition
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