Coffee Cookies
Soft pillowy cookies that melt in your mouth with each bite. The coffee taste is mild and the chocolate drizzle really brings out the flavors.
Servings 30
Calories 160kcal
Equipment
- Baking sheet
Ingredients
- 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
Glaze
- ¼ cup unsweetened cocoa powder
- 1 cups powdered sugar lumps sifted out
- 1 teaspoons vanilla extract
- 3 tablespoons milk
Instructions
- 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.
Notes
Ingredient Notes
- 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.
- 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.
Nutrition
Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 57mg | Fiber: 1g | Sugar: 15g | Vitamin A: 210IU | Calcium: 15mg | Iron: 1mg