Chewy Coffee Cookies
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These coffee cookies are truly the best! They are crispy on the edges, chewy in the middle, and flavored with a hint of cinnamon, cardamom, and vanilla. They’re one of my go-to recipes for holidays, game nights, or casual dinner parties. If you’re a coffee person, you need to make these ASAP!
Here is your friendly reminder to just go ahead and set a couple of sticks of unsalted butter on the counter. It’s cookie season, and you’re probably going to need it. I have to say, as a trained pastry chef, I have tested many a cookie in my lifetime. But this recipe is one of the few contenders that made it past the initial testing stage. They are so. damn. good.
Also, they’re the kind of cookie that is best around Christmas but can be made any time of the year. I’m into this, because yeah December is cookie season, but sometimes you need a cookie in July and gingerbread will just not cut it. But coffee will! Coffee is always a good idea.
(Is that line probably on a vinyl-scripted wood sign from Home Goods? Perhaps. But let’s roll with it anyways).
P.S. If you’re a fan of coffee desserts, make sure to save the recipes for coffee crème brûlée, coffee crumble ice cream, vanilla coffee cupcakes, & Irish coffee brownies!
The best coffee dessert
These cookies are basically like if a cappuccino and a Snickerdoodle had a baby. I really wanted to make a version that didn’t have chocolate, cause I just think it overpowers the coffee flavor (don’t hate me). So instead, I added some cardamom and cinnamon because I was feeling inspired by coffee hawaij. Here’s just a few more highlights!
- These cookies are pan-banged for that crispy edge, gooey interior situation.
- The cookies are so chewy, soft, and have the best combo of vanilla and warm spice.
- There is no chilling time. (But also, you can chill the dough if you want a deeper flavor).
- They’re lovely in a cookie box, shared with friends at a party, or as a casual after-dinner treat.
All you need is staple ingredients
Like I said earlier, the ingredients in this recipe are super simple to find. Here’s what you’ll need:
- Flour – all-purpose flour will add structure to the cookies.
- Baking powder – a hint of baking powder will help the cookies puff up but not too much.
- Baking soda – the baking soda is a key ingredient because it helps the cookies spread.
- Salt – I use Morton’s Kosher salt in this recipe.
- Spices – cinnamon and cardamom will add a hint of warmth.
- Butter – unsalted and very soft so it’s easy to whip with the sugars.
- Brown sugar – we use mostly brown sugar to make the cookies extra chewy. Light or brown will work.
- Sugar – a bit of white sugar will add sweetness and moisture to the cookies. You will also want some sugar to roll the cookie dough in for a little crunch!
- One egg – bring it to room temperature so it mixes well with the other ingredients.
- Vanilla – use pure vanilla extract for the best flavor.
- Instant coffee – try to find a higher-quality instant coffee for the best flavor. It will make a big difference! You can find this in the coffee or baking aisles at the grocery store.
Let’s make cookies
- To start, whisk the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
- Next, use a stand mixer or hand mixer to cream the butter and sugars together until they are light and fluffy, 2-3 minutes. Then, add the egg, vanilla extract, and instant coffee and mix until combined.
- Add the dry ingredients and mix the dough just until it comes together. At this point, you can refrigerate the dough if you want to help the flavor develop a bit more!
Don’t over-mix!
Don’t over-mix the dough! Otherwise, you will add too much air to the dough which will leave you with crispy, flat cookies. You want to mix the dough just until there are no more streaks of flour.
- Next, use a #40 cookie scoop to scoop the dough into balls.
- Roll the balls into some granulated sugar, and set them on a parchment-lined baking sheet a few inches apart.
- Bake the cookies at 350°F (177°C) for about 7 minutes. Using oven mitts, bang the pan on the oven rack until you have ripples on the edges and the air escapes from the cookies. Rotate the pan and bake the cookies for another 1-2 minutes, until the edges are just lightly golden brown.
- Lastly, remove the cookies from the oven. If they have puffed up again, give them another pan-bang on the counter. Let them cool for a few minutes. Then, transfer the cookies to a rack to cool completely. Enjoy with some hot coffee!
How to know when the cookies are ready
The cookies may look a tad underdone in the centers. That’s ok! When I was testing this recipe, I found that underbaking them just a tad helps keep the cookies nice and chewy.
To chill or not to chill
I tested these cookies multiple times – sometimes, I chilled the dough and sometimes I didn’t. And here’s the pros of each!
No Chill – One of the highlights of these cookies is that you totally don’t have to chill the dough for them to look and taste amazing. If you want to just go ahead and scoop the dough right away, the texture and flavor will be absolutely delicious!
Chill – On the other hand, if you want to make the dough in advance, these cookies are definitely chill-friendly. I actually left the dough in the fridge for two days while I was testing it and they came out so delicious. The time in the fridge lets the flavors and color develop. However, you definitely don’t have to chill the dough for more than a day! Overnight or even just a couple of hours would work too.
TL;DR: These cookies are very forgiving. The dough can chill for a couple of days or be scooped and baked straight away.
A note on instant coffee
Let’s get this out of the way – I am a loud and proud, self-proclaimed coffee snob. But, as much as I usually detest instant coffee, it does have its place in the world. It’s in baked goods. Brewed coffee, and even coffee concentrate, will have far too much liquid and will ruin the texture.
Also, I really mean it when I say that choosing high-quality instant coffee matters here. Since it’s our main flavoring agent, you want something good. Look for a good-quality version at your local grocery store or head over to your favorite local coffee shop. Some of them sell specialty instant coffees that will add a lot of great flavor to this recipe!
Storing & freezing the cookies
Once the cookies are completely cooled, store them in an airtight container for up to 3-4 days. After 3-4 days, they will start to lose their chew. If you need them to last a little longer, you can always freeze them!
To freeze the cookies, place them in a single layer in an airtight container. Place a piece of parchment paper in-between each layer of cookies so they don’t stick. Finish off with a piece of parchment paper to help protect them from freezer burn. Freeze the cookies for up to 2 months. Let them defrost uncovered at room temperature for 30-60 minutes before serving.
Add-ins
If you want to make these cookies extra fancy with add-ins, go for it! Chocolate chips, hazelnuts, coconut, or toffee would all be excellent additions. However, you don’t want to go too crazy or it will affect the texture of the cookies. For larger add-ins, like chocolate chips or nuts, I would go with about 1 cup total. For smaller add-ins like coconut or toffee, start with 1/2 a cup and add more to taste.
Just a few recipe tips
- Room temperature ingredients are key to making evenly-mixed dough. Make sure to bring the unsalted butter and egg to room temp for at least 30 minutes before baking.
- Scoop the cookie balls with about 2 Tablespoons of dough. I use a #40 cookie scoop! This is my favorite cookie size for optimal spreading and chewiness.
- Slightly underbake the cookies for the ultimate chew-factor. The edges should be lightly browned and the centers should still be a little doughy. Don’t worry, they’ll finish baking as they cool on the sheet pan!
- To decorate the cookies for the holidays, you can roll them in colorful sanding sugar instead of granulated sugar. Or add holiday sprinkles on top!
“This is by far the best recipe for coffee cookies I have found. Easy and available ingredients and a very detailed instructions that really help for success in baking these wonderful cookies.”
If you make this recipe, I would love if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Chewy Coffee Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 2 Tablespoons instant coffee
Instructions
- Preheat the oven to 350°F. Adjust the rack to the middle position. Line two sheet pans with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, table salt, cinnamon, and cardamom. Set aside.
- In a large bowl, cream the butter, brown sugar, and 1/2 cup of white sugar until light and fluffy, 2-3 minutes. Add the egg, vanilla extract, and instant coffee until thoroughly mixed.
- Add the flour mixture in two batches just until the dough comes together. Avoid overmixing or you will end up with tough cookies. At this point, you can cover the bowl and refrigerate the dough for 1 hour or up to two days to let the flavor and color develop. This is totally optional!
- Roll the dough into 1 1/2-2 Tablespoon balls. I use a #40 cookie scoop. Roll each dough ball in the remaining 1/4 cup of white sugar. Place 6 balls on each sheet pan, leaving 3-4 inches between each ball (they will spread out quite a bit).
- Bake the cookies for about 7 minutes, until the cookies are puffy in the center. Using oven mitts, grip the sides of the sheet pan and give the sheet pan a few firm taps against the oven rack until the edges are wrinkly and the centers of the cookies fall and flatten. Flip the pan and bake the cookies for another 1-2 minutes, until the cookies are spread out, the edges are golden brown, and the centers are just slightly underdone. Remove the cookies from the oven, and give them another tap against a counter or another firm surface until the edges are wrinkled the centers are flat and crinkled.
- Allow the cookies to cool on the sheet pan for about 5-10 minutes. Then, transfer them to a cooling rack to cool completely.
Notes
xo Sara Lynn
Song of the day – Golden Days by Whitney
What type of instant coffee to use: instant espresso powder or Taster Choice instant coffee?
i would go with instant coffee! if all you have is instant espresso, i would start with 1 Tablespoon and add more to taste, because the instant espresso is typically stronger than the instant coffee. hope that helps!
Thanks so much! Cannot wait yo try these cookies!!
i hope you enjoy them! 🙂
Thanks for this recipe, they’re fantastic! They taste just like a real coffee shop! I froze half the batch and want to try them as a base for coffee ice cream sandwiches.
wow, that sounds amazing, karen! definitely trying some coffee ice cream sandwiches this summer! thanks for trying my recipe. 🙂
Good cookies! Love coffee flavored baking. I didn’t add cinnamon or cardamom. Didn’t chill batter. Just baked without tapping down cookie sheet for 14 mins. Will make again.
Thank you, LC! So glad you liked this recipe, it’s one of my faves. 🙂
These are delicious and chewy and perfect!
thank you, laura! so glad you like them 🙂
Hello! Can I use regular coffee (not instant)? Thank you
Hi Jo! I would not recommend using regular coffee, because the grounds will not dissolve and will make the cookies bitter and gritty. Hope that helps!
Did anyone question the addition of white sugar in this recipe? The ingredients show 3/4 cup white sugar and the instructions then say add 1 cup to the butter mixture?? Please clarify.
Hi Claudette! It’s 3/4 cup of white sugar, divided. You add 1/2 cup of white sugar and the 3/4 cup of brown sugar to the butter mixture. Then, you roll the cookie dough balls in the remaining 1/4 cup of white sugar. Hope that helps!
It makes sense now that you corrected the original recipe. It said add 1 cup. You now show add 1/2 cup to the butter mixture. Thank you.
Hi Claudette, the recipe was written correctly originally, the only thing I updated was specifying that the rolling sugar was the remaining 1/4 cup. I am very thorough with my recipes and always have other people double-check them to make sure that everything is ready to go! It may have just been a formatting issue depending on the computer/phone you were using. I will have my web developers double-check the formatting to ensure it’s working properly. I hope you enjoy the recipe!
I’m making a double batch tomorrow!
These sound Dangerously delicious.
Thanks a million.
They are the BEST! Hope you enjoy them!
Can you freeze the dough and bake at later time?
Hey Ritchie! I haven’t tried freezing this dough but I have frozen similar cookie dough with good results. For these cookies, I would roll the cookie dough (but don’t roll the cookies in the sugar) and refrigerate them for 1-2 hours. Pop the chilled cookie dough balls in a freezer bag, let out the air, and freeze for up to 3 months. Then, when you want to bake them, defrost for about 30 minutes, roll the cookie dough balls in sugar, and bake as directed!
Can these cookies be frozen?
Hey Sharron, yes they can be frozen! Just place the baked cookies in a single layer in an airtight container (use parchment paper in-between each layer of cookies so they don’t stick) and freeze the cookies for up to 2 months. Hope that helps!
Can I make and put out 4 days later and still good?
Hey Dana! They might be less chewy and a bit crunchier after 4 days. For the best results, I would recommend freezing the baked cookies or freezing the cookie dough balls and baking them fresh. If you freeze the baked cookies, they just need to be defrosted for 30 minutes or so at room temp. Hope that helps! xx.
I wish we could leave photos here…but I bragged about these cookies, and shared a link to this page, on Facebook. The cookies were amazing!!! I have a second batch cooling in the kitchen right now. Instead of rolling them in sugar before baking, I topped each one with a Hershey’s Kiss. These cookies are simply delicious!!!
Thank you so much, Dave, you’re so sweet! The chocolate center sounds amazing, I’m definitely trying that next time. 🙂
can i make this with liquid coffee? or espresso?
Hi Emma, I would not recommend making this with liquid coffee or espresso, or the cookie batter will be too runny. The instant coffee/espresso the key for keeping these cookies nice and chewy!
This is by far the best recipe for coffee cookies I have found. Easy and available ingredients and a very detailed instructions that really help for success in baking these wonderful cookies.
Aww thank you, Joann! These cookies are so special to me, I’m glad you love them too. 🙂