These chewy coffee cookies are a favorite for good reason: crisped edges, soft chewy centers, and a warm blend of cinnamon, cardamom, and vanilla that highlights the coffee flavor. They work well for holiday cookie plates, game nights, coffee breaks, or casual gatherings. If you love coffee-forward baked goods, this recipe is a must-try.
“This is by far the best recipe for coffee cookies I have found. Easy, with pantry-friendly ingredients and clear instructions that help ensure success.”
This recipe is a reliable go-to. As written, it produces cookies that are gently crisp on the edges and tender and chewy in the middle, with a pronounced but balanced coffee flavor. The instant coffee provides concentrated coffee notes without adding excess liquid, and the cardamom and cinnamon add warmth and aromatic depth. The ingredient list is straightforward and most items are pantry staples.
These cookies are particularly charming during the colder months because of the warm spices, but they’re equally satisfying any time you want a coffee-flavored treat. They pair nicely with a cup of coffee or tea and are easy to make in batches for sharing.
Instant coffee and ingredients
Instant coffee is the best option for this cookie dough because it dissolves easily and adds concentrated coffee flavor without extra liquid, which helps preserve the desired cookie texture. Use a good-quality instant espresso or instant coffee powder for the best results.
Other ingredients you’ll need: all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, cardamom, unsalted butter (softened), brown sugar, granulated sugar, an egg, and vanilla extract. The measurements for the full recipe are listed below.
How to make these coffee cookies
Important tip: mix the dough only until the flour streaks disappear. Overmixing develops gluten and will make the cookies tough and flat instead of soft and chewy.
The cookies may seem slightly underbaked in the center when you first take them out; that is intentional. The residual heat from the pan will finish the bake and leave the centers tender and chewy.
To chill or not to chill
Chilling the dough is optional. Chilling for at least an hour, or up to two days, deepens the flavor and darkens the color slightly, which some bakers prefer. If you’re short on time, the cookies bake up well from room-temperature dough and still deliver great texture and flavor. Chilling is a convenient make-ahead option when planning to bake for an event.
Storing and freezing
After the cookies have cooled completely, store them in an airtight container at room temperature for up to 3–4 days. To freeze, place cookies in a single layer in an airtight container and separate layers with parchment paper to prevent sticking. Freeze up to 2 months. Thaw at room temperature before serving.
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Chewy Coffee Cookies
26 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
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Preheat the oven to 350°F (177°C). Place the oven rack in the middle position and line two sheet pans with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
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In a large bowl, cream the softened butter, brown sugar, and 1/2 cup of the white sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and instant coffee and mix until combined.
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Add the flour mixture in two additions, mixing just until the dough comes together. Avoid overmixing. At this point you can cover and refrigerate the dough for 1 hour or up to 2 days if you prefer; chilling will intensify the flavor and darken the color slightly.
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Portion the dough into 1 1/2 to 2 tablespoon balls (a #40 scoop works well). Roll each ball in the remaining 1/4 cup white sugar and place 6 balls per sheet pan, leaving 3–4 inches between each to allow for spreading.
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Bake for about 7 minutes, until cookies are puffed in the centers. Carefully tap the pan on the oven rack or countertop so the centers settle and the edges wrinkle. Rotate the pan if needed and bake an additional 1–2 minutes, until edges are lightly golden and centers are just slightly underdone.
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Let the cookies cool on the sheet pan for 5–10 minutes, then transfer to a cooling rack to finish cooling.
Notes
Room-temperature ingredients help the dough mix evenly. Allow the butter and egg to come to room temperature for at least 30 minutes before starting.
If you prefer a smoother coffee flavor without little granules of dissolved instant coffee, dissolve the instant coffee in 2–3 teaspoons of water before adding to the dough. Avoid adding too much liquid.
Underbaking slightly is intentional to keep the centers chewy. The cookies will firm up as they cool.
These cookies are adaptable: you can add chopped chocolate, toffee, or shredded coconut if you want to vary the flavor, but the original version highlights coffee and warm spices without chocolate.
, Calories: 143kcal
, Carbohydrates: 18.3g
, Fat: 7.4g
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