Coffee Cookies are a deliciously crispy cookie that is easy to make and even easier to eat.
This cookie recipe is made with pure ground coffee and topped with a whole coffee bean so there is no mistaking the intense coffee flavour.
Are you like so many people, who can’t start the day without a cup of coffee? Then you will love these crispy cookies with an intense coffee flavour.
Coffee is popular in baking and you will find a some delicious coffee baking recipes right here on Marcellina in Cucina. Recipes like this Mocha Cake with Coffee Syrup or Espresso and Hazelnut Biscotti, satisfy all coffee lovers just like this recipe for Coffee Cookies.
Ingredients
You will need just a few basic pantry staples:
- all purpose flour
- baking powder
- salt
- unsalted butter
- brown sugar
- ground coffee – not instant coffee powder
- vanilla extract
- egg
- coffee beans
Ingredient substitutions
There are a few changes that can be made if you don’t have these ingredients required for this recipe.
- Substitute ½ cup self raising flour and 1 ¼ cups all purpose flour for the all purpose flour and baking powder
- if you only have salted butter, omit the salt
- use vanilla essence instead of vanilla extract
Instructions
Making these cookies is not difficult or complicated though rolling little spoonfuls may take a little bit of time. Here’s what you need to do is:
- Whisk together all purpose flour, baking powder and salt.
- Using an electric mixer, beat together unsalted butter, brown sugar, ground coffee and vanilla.
- Add egg and beat until pale and creamy.
- Mix in the flour mixture in two lots.
- Roll small spoonfuls of dough and place on baking tray.
- Top each cookie with a coffee bean.
- Bake for 12-15 minutes.
How to make without electric mixer
To make this recipe without an electric mixer:
- Be sure to use room temperature butter.
- Use a wooden spoon to beat the butter with brown sugar, ground coffee and vanilla extract.
- Add the egg and beat vigorously until pale and creamy.
- Continue the recipe from Step 5
Variations
Why not try adding some of your favourites to make these cookies your own.
- tiny choc chips
- finely chopped dark chocolate
- your favourite flavoured ground coffee
- a teaspoon of coffee liqueur instead of the vanilla
- top with a chocolate chip instead of a coffee bean
The nature of these cookies is that they are crispy. To achieve this, it is important to bake for the correct time. Cookies will rise and puff but then fall. Crinkles form on the top of the cookies just like you see in the photos. This is perfect.
Baking pans and trays also have an effect. The best bakeware to use is black which absorbs the heat. Shiny bakeware reflect heat meaning that it will take longer to achieve crispiness.
Be sure to allow cookies to cool thoroughly before storing. Then store in an airtight container.
Cookies will keep well for at least a week and can be shipped easily, too. If you want to ship, fit snuggly in an airtight container so that the cookies don’t move too much during shipping.
Serving suggestions
It goes without saying that the ideal serving suggestion for these cookies is with a cup of coffee. However a glass of cold milk or a cup of tea is just as good!
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Ingredients
- ½ cup (1 stick or 113g) unsalted butter
- 1 ¼ cups (200g) brown sugar
- 3 teaspoons ground coffee beans not instant coffee powder
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 55 coffee beans for decoration
Instructions
- Preheat oven to 340Fº/170ºC and line 3 large baking trays with non stick baking paper.
- Whisk together flour, baking powder and salt. Set aside.
- Beat unsalted butter, sugar, coffee and vanilla extract with electric mixer until creamy and well combined.
- Add the egg, beat until pale and fluffy.
- Stir in half of the combined flour mixture. Mix to combine. Then stir in remaining flour. Combine well.
- Roll small teaspoons of the mixture into balls.
- Place 1 inch/2.5cm apart on prepared baking trays. Top each with a coffee bean. They may seem small but remember they will spread during baking
- Bake 12-15 minutes until golden brown. The tops will be crinkly.
- Cool on baking trays for 5 minutes. Then transfer to cooling rack until completely cool.
Video
Notes
Ingredient substitutions
There are a few changes that can be made if you don’t have these ingredients required for this recipe.- Substitute ½ cup self raising flour and 1 ¼ cups all purpose flour for the all purpose flour and baking powder
- if you only have salted butter, omit the salt
- use vanilla essence instead of vanilla extract
I rate this recipe 10/10 it has a full coffee flavour soo crispy and goes hand in hand with a nice hot cup of latte , Thank you Marcella for this mouth watering biscuit 🍪
Thank you Chris! Looks like I may need to bake a batch for our next dinner 😉
I am a teak drinker, but I do enjoy baked goods flavoured with coffee. These cookies look fabulous!
Angie
You’d like these, Angie!