Coffee Cookies

These Coffee Cookies are like a warm, cozy cup of coffee in cookie form—and I can’t get enough of them. They’re soft, slightly chewy, and packed with bold coffee flavor thanks to a rich dough flavored with coffee extract and rolled in espresso sugar. Whether I’m serving them for dessert, gifting them to coffee lovers, or just treating myself with my afternoon cup, they always hit the spot.

Why You’ll Love This Recipe

I love this recipe because it brings together the best parts of my morning coffee and my favorite soft cookie. The combination of dark brown sugar and coffee extract gives the dough a rich depth of flavor, and the espresso sugar coating adds an extra punch that coffee fans like me can’t resist. They’re easy to make, deeply flavorful, and perfectly satisfying any time of day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Coffee Cookie Dough

• 1 cup unsalted butter, softened
• ¾ cup dark brown sugar
• ¾ cup granulated white sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 2 tablespoons pure coffee extract
• 1 teaspoon vanilla extract
• 2⅔ cups all-purpose flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt

Espresso Sugar

• ½ cup granulated white sugar
• 1½ teaspoons instant espresso powder

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, I whisk together the flour, baking soda, and salt. I set that aside while I work on the dough.
3. In a large mixing bowl, I beat the softened butter, brown sugar, and white sugar together on medium speed for about 3 minutes until the mixture is light and fluffy.
4. In a small bowl, I whisk the egg, egg yolk, vanilla extract, and coffee extract together. I add this to the butter-sugar mixture, scraping down the sides of the bowl, and beat for another 3 minutes.
5. I gradually mix in the dry ingredients on low speed until everything is just combined—I avoid overmixing so the cookies stay soft.
6. Using a 2 oz cookie scoop, I portion out the dough.
7. In a small bowl, I stir together the sugar and espresso powder for the coating. I roll each cookie dough ball in the espresso sugar until fully coated.
8. I place about 5 cookies per baking sheet, spaced 2 inches apart.
9. I bake the cookies for 11–12 minutes, until the edges are crisp and the centers are slightly puffed. I let them cool on the baking sheet for 5 minutes before moving them to a cooling rack.

Servings and timing

This recipe makes about 14 large cookies. I usually spend 15 minutes prepping and 12 minutes baking, so they’re ready in under 30 minutes.

Variations

• I sometimes add a handful of mini chocolate chips to the dough for a mocha twist.
• For a bolder flavor, I increase the coffee extract by half a tablespoon.
• I use demerara sugar instead of white sugar for the espresso coating when I want extra crunch.
• If I’m feeling fancy, I drizzle the cooled cookies with a simple coffee glaze made from powdered sugar and brewed espresso.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to warm one up, I pop it in the microwave for 8–10 seconds for that fresh-baked softness. I also freeze dough balls and bake them straight from the freezer—just add 1–2 extra minutes to the bake time.

FAQs

Can I use espresso extract instead of coffee extract?

Yes, I can. Espresso extract will give an even stronger coffee flavor. Just be sure to adjust to taste so it’s not overpowering.

What’s the texture of these cookies?

They’re soft and chewy in the center with slightly crisp edges—the perfect cookie texture in my opinion.

Can I make these smaller?

Definitely. I use a 1 oz scoop for smaller cookies and bake for about 9–10 minutes instead.

Can I make these ahead of time?

Yes, I prepare the dough and chill or freeze it until I’m ready to bake. I also make the espresso sugar in advance and store it in a jar.

What’s the best way to intensify the coffee flavor?

I increase the coffee extract slightly, or stir a teaspoon of instant espresso powder directly into the dough.

Conclusion

These Coffee Cookies are my favorite way to combine my love of dessert with my love of coffee. They’re easy to make, rich with bold flavor, and perfect with a cup of espresso or as an afternoon pick-me-up. Whether I bake them fresh or pull frozen dough from the freezer, they always satisfy my craving for something sweet and energizing.

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