Description
These coffee flavored cookies combine the rich taste of espresso with the classic buttery sweetness of a soft cookie. Perfect for coffee lovers, these treats offer a delightful balance of robust coffee flavor and tender crumb, making them ideal for afternoon snacks or dessert accompaniments.
Ingredients
Units
Scale
Wet Ingredients
- 1 stick Unsalted Butter (113g)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
Sugars
- 1/2 cup Granulated Sugar (100g)
- 1/2 cup Light Brown Sugar (110g)
Dry Ingredients
- 3 tablespoons Espresso Powder
- 1 1/2 cups All-purpose Flour (187g)
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
- Melt Butter and Mix Sugars: Melt the butter in the microwave and pour into a bowl. Add granulated sugar and light brown sugar, then mix until well combined.
- Prepare Espresso Paste: Add a splash of hot water to the espresso powder and stir to form a smooth paste. Add this paste to the butter and sugar mixture, stirring thoroughly.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the mixture, mixing until fully combined to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes, which will make it easier to handle and shape.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (180°C) and line a cookie sheet with parchment paper to prevent sticking.
- Shape Cookies: Scoop walnut-sized portions of dough and roll each into a ball. Arrange the dough balls on the prepared baking sheet, spacing them well apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 minutes until the edges are lightly browned. Remove the tray from the oven.
- Cool Cookies: Let the cookies sit on the baking sheet for at least 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Bake cookies in batches if you can’t fit all dough balls on one baking sheet; this helps maintain even baking.
- Using two baking sheets allows one batch to cool while the next is baking, speeding up the process.
- For a stronger coffee flavor, you can increase the espresso powder up to 1 tablespoon, but be careful not to overpower the cookie sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
