These 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 a coffee syrup, Espresso Brownies or Coffee Biscotti, satisfy all coffee lovers just like this recipe for Coffee Cookies.
Table of Contents
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
Variations
Why not try adding some of your favourites to make these coffee 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
Instructions
Making these coffee 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
Tips for success and FAQ's
The nature of these coffee 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.
Yes, you can but the texture won't be quite the same but the cookies will still be good.
Serving suggestions
It goes without saying that the ideal serving suggestion for these Coffee 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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Recipe
Coffee Cookie Recipe
Ingredients
- ½ cup (1 stick or 113 grams) unsalted butter
- 1 ¼ cups (200 grams) 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.
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
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Ana
Thank you for the recipe! It was easy and very satisfying to make, and with such little ground coffee it already has so much flavour, the drier texture is like a biscotti, perfect with coffee and tea. Also thank you for the handy portion adjuster as I didn't need to eat 50 cookies myself 😀
Marcellina
So glad the the portion adjuster came in so handy for you, Ana! Yes, I love these cookies so much and do my friends 🙂
Alice
really delicious! I wanted to use up whole wheat flour instead of buying white; I cut it down by a quarter as it's denser but next time I'll probably cut a bit more as they're perhaps slightly dryer than intended. a lovely biscotti type texture though! I also added finely chopped coffee beans to the batter instead of placing whole ones on top, which nicely intensified the flavour. as they cool I'm considering dipping in melted dark chocolate to sweeten them for my non-coffee lover friends, but I'll see! thanks for the recipie 🙂
Marcellina
You're welcome, Alice!
Lyndal
I have made these at least a half dozen times. They are one of my son's favourites and so easy to make. I don't put the bean on top - I just use a floured fork to press them down a little. I keep them in the freezer and put them in his lunch box.
If you like coffee - these are for you!
Marcella
The flavor is good, but I find them a bit on the dry side. I didn’t over-bake them, btw ☺️. Sadly, I don’t think I’ll be making these again.
Marcellina
I'm sorry you didn't enjoy these cookies, Marcella. These are crispy cookies - not soft at all. This may be what you have notice. As you say, these cookies have a delicious flavor. In my experience, these cookies are generally very much enjoyed by all. However, if you prefer a soft cookie, you might like my small batch Chocolate Chip cookies 🙂
Christine Valastro
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 ????
Marcellina
Thank you Chris! Looks like I may need to bake a batch for our next dinner 😉
angiesrecipes
I am a teak drinker, but I do enjoy baked goods flavoured with coffee. These cookies look fabulous!
Angie
Marcellina
You'd like these, Angie!