These espresso cookies deliver real coffee flavor—not just a hint. They pair perfectly with an afternoon cup.
The key is using instant espresso powder rather than brewed coffee, which adds moisture and dilutes the flavor. Instant espresso concentrates the coffee taste into the dough. We tested this recipe with different amounts and found 2 tablespoons hits the sweet spot—noticeable coffee flavor without overwhelming bitterness.
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons espresso powder
- 1¼ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
Coffee quality matters: Use fresh Lavazza espresso beans ground fine for the most intense coffee flavor in your cookies.
How to Make Espresso Cookies
Beat butter and sugar until fluffy, about 2 minutes. Add egg, vanilla, and espresso powder and mix until combined.
In another bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips if using.
Roll dough into 1-inch balls and place on parchment-lined baking sheets 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass. Bake at 350°F for 12-14 minutes until edges are golden.
Getting the Perfect Texture
For crispier cookies, bake 2 minutes longer. For chewier cookies, remove from oven when edges are just set but centers look slightly underdone. They’ll continue cooking on the hot pan.
Flavor Variations
- Roll dough balls in sugar before baking for extra sweetness
- Add ½ cup chopped walnuts for crunch
- Drizzle cooled cookies with melted chocolate
- Make sandwich cookies with cream cheese frosting
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Store espresso cookies in an airtight container at room temperature for up to 10 days. They’re perfect for coffee breaks, lunchboxes, or late-night snacks with a glass of milk.
Recommended Coffee for Baking
The quality of your espresso powder makes a real difference in baked goods. Here’s what I recommend:
Lavazza Espresso Whole Bean Coffee
This Italian espresso blend adds authentic espresso flavor to cookies. Grind fresh for the most intense coffee taste in your baking.
What We Actually Do Differently
Full disclosure: we’ve made this recipe dozens of times, and here’s how we’ve tweaked it for our taste:
The measurements above are a solid starting point, but coffee strength is deeply personal. We usually bump up the coffee by about 15% because we like it punchy. If you’re sensitive to bitterness, scale back slightly and compensate with a longer steep time.
Fresh beans make a noticeable difference here. Anything roasted within the last 3 weeks works great. Supermarket beans that have been sitting for months? You’ll taste the staleness. Not a dealbreaker, but worth knowing.