Coffee lovers this cookie is for you! Coffee cookies are soft pillowy cookies that melt in your mouth with each bite. A chocolate drizzle on top brings out all the rich coffee flavor too! No chilling time required.
These are the perfect cookie if you love the flavor of old school coffee hard candies. They have a wonderful mild coffee flavor and the chocolate flavor of the drizzle enhances the taste of coffee (this combo is an old baking trick).
The coffee cookies recipe is easy to make and out of the ordinary. A fun change up from chocolate chip cookies!
Recipe Ingredient Notes
Full list of ingredients in the recipe card at the end of the post.
Unsalted butter. You’ll use 1 cup (2 sticks) and be sure to use unsalted. Start the recipe with room temperature butter. Make sure it is not over softened or the cookie dough will spread too much.
All purpose flour. Regular or gluten-free measure-for-measure flour blend can be used. We use and recommend Bob’s Red Mill gluten-free 1-to-1 flour blend for gluten-free baking recipes.
Instant Coffee granules. This gives the coffee flavor in the cookies! Use a high quality brand of instant coffee with a fine granule texture (or grind it into a powder yourself). This will blend best into the cookie dough.
Unsweetened cocoa powder. This is used in the drizzle or glaze for the coffee cookies.
Milk. We used whole dairy milk but any milk should work (used in the glaze).
How to make Coffee Cookies
Printable recipe card at the end of this post.
STEP 1. Preparation
Pre heat oven to 350 degrees F. Line cookie sheet with parchment paper or a silicone mat (photo 1).
STEP 2. Make the cookie dough
In a large bowl, using an hand electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated white sugar together until light and creamy (at least 1-2 minutes)(photo 2).
Add in eggs and vanilla extract; mix until combined (photo 3). Set aside.
In a second large mixing bowl, whisk together the dry ingredients: flour, salt, baking soda, and coffee granules (photo 4). Add flour mixture into the wet ingredients and mix until well combined (photo 5).
Using a medium cookie scoop (2 tablespoons in volume), scoop dough into balls and drop the cookie dough balls 2 inches apart on prepared cookie sheet (photos 6-7).
STEP 3. Bake & Cool
Place the cookies in the preheated oven and bake for 8-10 minutes, or until tops are no longer wet. Cool baked cookies on baking sheet for 2 minutes, then transfer onto a wire rack to finish cooling (photo 8).
STEP 4. Glaze
In a medium bowl, whisk cocoa powder and powdered sugar together until well combined (photo 9). Add the vanilla extract and milk (photo 10); continue whisking until any lumps are mostly gone (photo 11).
NOTE: If glaze is too runny, add a little more powdered sugar. If the glaze is too thick, add a little more liquid.
Pour glaze into Ziploc bag, snip the corner off and drizzle glaze over cookies (photo 12 and below). A piping bag with the tip snipped off can also be used.
Allow cookies to sit on a cooling rack for 30 minutes for the glaze to set. When glaze is set, cookies can be stacked or stored.
For more intense coffee flavour. If a stronger coffee flavor is desired, add the instant coffee to the drizzle as well. But I would totally try it without that the first time.
Add some pecans. These would be delicious with ½ cup crushed pecans mixed into the batter. Fold them in at the end.
Try a different cocoa powder. Regular cocoa powder or even dark chocolate cocoa powder would work.
Do not over soften the butter. This will cause the cookies to spread and thin. Make sure the butter is just room temperature.
Frequently Asked Questions
Espresso powder would work (be sure it’s instant), but it does have a completely different taste. Still a great cookie both ways.
Yes! Allow them to cool completely, no not glaze and place in an airtight freezer safe container and freeze for up to 1 month. Thaw in the refrigerator then allow to come to room temperature before serving. Add the glaze after they have thawed.
How to Store
Store cookies in an airtight container for up to 4 days (at room temperature or in the refrigerator).
More recipes you’ll love!
- 1 cup unsalted butter room temperature (do not soften)
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ½ tablespoons instant coffee granules use fine granules
- ¼ cup unsweetened cocoa powder
- 1 cups powdered sugar lumps sifted out
- 1 teaspoons vanilla extract
- 3 tablespoons milk
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a large bowl, using a hand or stand mixer, beat butter, brown sugar, and granulated sugar until light and creamy.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
- Add in eggs and vanilla; mix until combined. Set aside.2 large eggs, 1 teaspoon vanilla extract
- In a large bowl, whisk flour, salt, baking soda, and coffee granules. Add flour mixture into the batter and mix until well combined.2 2/3 cups all-purpose flour, ½ teaspoon kosher salt, 1 teaspoon baking soda, 2 ½ tablespoons instant coffee granules
- Using a medium cookie scoop (2 tablespoons in volume), scoop dough into balls and drop 2 inches apart on prepared cookie sheet.
- Bake for 8-10 minutes, or until tops are no longer wet. Cool on baking sheet for 2 minutes, move onto rack to finish cooling.
- In a medium bowl, whisk cocoa powder and powdered sugar until well combined. Add in vanilla and milk; continue whisking until any lumps are mostly gone. NOTE: If glaze is too runny, add a little more powdered sugar. If the glaze is too thick, add a little more liquid.¼ cup unsweetened cocoa powder, 1 cups powdered sugar, 1 teaspoons vanilla extract, 3 tablespoons milk
- Pour glaze into Ziploc bag, snip the corner off and drizzle glaze over cookies.
- Allow cookies to sit for 30 minutes. When glaze is set, cookies can be stacked or stored.
- Room temperature butter works best. Don’t allow it to get too soft or the cookie dough will spread too much.
- Use quality instant coffee with fine granules.
– If a stronger coffee flavor is desired, add the instant coffee to the drizzle as well. But I would totally try it without that the first time.
– These would be delicious with ½ cup crushed pecans mixed into the batter. Fold them in at the end.
– Regular cocoa powder or even dark chocolate cocoa powder would work. How to store Store cookies in an airtight container at room temperature or in the refrigerator for up to 4 days. Serve at room temperature for best flavor.
It’s like my two true loves in one! Will definitely be making these again!
I really love coffee-based desserts and these cookies did not disappoint. I really liked the chocolate drizzle on top.
Ah coffee flavoured cookies are the best. They came out fabulous!
Debbie T says
My new favorite cookie! I just hid some from my husband because he couldn’t stop eating them!
Hello to my new favorite cookie! these melt in your mouth coffee cookies are addictive and completely irresistible!
Beth Sachs says
I’d never thought to make coffee cookies before. I love coffee so will be trying these, they look delicious, especially with the drizzle!