Coffee Cookies

These Coffee Cookies are soft and chewy, and filled with rich and buttery coffee flavor. They have the flavor and texture of an espresso-infused sugar cookie and are so delicious and easy to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 111

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

2 Tablespoons instant coffee
1 Tablespoon warm water
3/4 cup light brown sugar
1/4 cup white granulated sugar
1/2 cup unsalted butter (1 stick) melted and cooled slightly
1 egg room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a small bowl, dissolve the instant coffee granules in the warm water and then set aside.
Mix together the sugars and melted butter in a large bowl with an electric mixer over medium speed for 1-2 minutes. Add the egg and vanilla and mix until smooth, then add the dissolved coffee.
Sift the flour, cornstarch, baking soda, and salt into the batter, then use a rubber spatula to fold all of the ingredients together by hand.
Use a cookie scoop or spoon to scoop out the dough onto the parchment paper lined baking sheet.
Bake in the preheated oven for 10-12 minutes until edges are just starting to crisp. Remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

Video

Notes

Instant coffee recommendations: I have made this with Starbucks Via Instant Coffee and also Cafe Bustelo Instant Espresso and have enjoyed both. They both yielded a similar flavor, so just use what you have on hand or what you prefer.
Make sure to dissolve the instant coffee in warm water according to the directions! Do NOT simply add the instant coffee to the batter without dissolving it first, and also do not use regular ground coffee in place of the instant coffee. It just won't work.
Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
Use a cookie scoop to help scoop out the dough. I recommend using a 2 Tablespoon scoop. This helps keep all of your coffee cookies uniform in shape and size so that they will bake evenly.
Storing: Store cooled, baked cookies in an airtight container on the counter for up to 3 days.

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