These crispy coffee cookies offer a distinct flavor that combines the rich, bitter taste of coffee with the sweetness of a cookie. Additionally, the crispy texture of this cookie offers a satisfying crunch in each bite.
This coffee cookie recipe is relatively simple to make and only requires few ingredients. This makes them accessible to both novice and experienced bakers, allowing anyone to enjoy their homemade goodness.
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Ingredients
- Unsalted butter and an egg yolk: bring these ingredients to room temperature before starting the cookie dough
- Granulated sugar, all-purpose flour, baking powder and baking soda
- Instant espresso powder
- Boiling water
See recipe card for quantities.
Instructions
Follow the instructions in the recipe card below, or check out this video for a visual guide.
Variations
These crispy coffee cookies are easily adaptable to a variety of tastes. Following are a few ideas:
- Nuts - Stir ½ cup of chopped nuts into the cookie dough to add more taste and texture. Consider macadamia nuts as they pair perfectly with coffee.
- Coffee glaze - Want a little more coffee goodness in these cookies? Mix together ½ cup of powdered sugar with 2 tablespoons brewed espresso and drizzle over the baked cookies.
- Chocolate chips - Stir ½ cup of mini chocolate chips into the cookie dough for a little mocha goodness!
Equipment
I recommend the following equipment for success in making this cookie recipe:
- A stand-mixer or hand-mixer
- Baking sheet pans lined with parchment paper or silicone mats
- Measuring cups and spoons
- A food scale is handy for accurate measurements
Storage
Place the cooled cookies in an airtight container and store at room temperature for up to 5 days. Alternatively, wrap well and freeze for up to 2 months.
Top tip
The final step in this recipe prior to baking is rolling the cookies in a sugar/espresso powder mixture. Don't skip this step as this is what makes these cookies super crunchy.
FAQ
Can I make the coffee cookies gluten-free?
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📋 Recipe
Crispy Coffee Cookies
Equipment
- Hand Mixer or
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Ingredients
Cookie Dough
- ½ cup Unsalted Butter, room temperature
- ¾ cup Granulated Sugar
- 1 large Egg yolk Room Temperature
- 1 tablespoon Instant espresso
- 2 tablespoons Water, boiling
- 1 ¼ cup All-purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
Sugar Coating
- 1 cup Granulated Sugar
- 1 tablespoon Instant espresso
Instructions
Cookie dough
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or silicone mats.
- Pour 2 tablespoons boiling water over 1 tablespoon instant espresso. Stir until dissolved. Set aside.
- In a medium bowl, whisk together the flour, baking soda and baking powder. Set aside.
- Using a stand mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand mixer may also be used
- Add the egg yolk and espresso/water mixture to the bowl. Mix on medium speed until well combined. Scrape the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
Sugar Coating
- Combine 1 cup of granulated sugar with 1 tablespoon instant espresso powder. Rub the mixture together with fingertips to work the espresso into the sugar.
- Scoop approximately 2 tablespoons of cookie dough and roll into a ball. Roll in the sugar/espresso mixture until well coated.
Bake and Cool
- Place the cookies onto the prepared baking sheets. Leave approximately 2 inches of space between each cookie. Note: the cookies will spread to almost twice the size.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Mary Howell says
Oh Yay. These are amazing. Crispy but chewy at the same time. I tried them with and without chocolate chips, and with oats and gluten free flour. So good to have a real coffee flavoured cookie, as so often coffee cake recipes have no coffee in the ingredients?? Best cookies ever!!
dessertswithstephanie says
Hi Mary, thank you for the review! So pleased you enjoyed the cookies and sounds like a nice variation with the oatmeal.
Karen says
What can I use instead of instant expresso?
dessertswithstephanie says
You may use a finely ground coffee.
Lavanda Michelle says
The combination of coffee's rich bitterness with the sweet crunch of the cookie is absolute perfection. Love how easy it is to whip up – perfect for busy moms like me!
Jean says
Two of my favorite things: coffee and cookies. These were perfect for dunking!
Kim says
My husband is coffee obsessed so I had to try these out. They were amazing!
Elizabeth says
I’d only ever had coffee cake before, not cookies, so wondered how well these would work but they’re perfect! So tasty and the coffee is subtle but delicious.