There’s something magical about the aroma of freshly brewed coffee filling the kitchen—and these coffee cookies capture that essence in every bite.
As a coffee lover, I couldn’t resist creating a cookie that delivers that cozy, rich flavor without needing a cup in hand.
Why I Love These Coffee Cookies
These cookies are soft, tender, and just the right balance of sweet and bold.
The ground coffee beans give a subtle texture and a burst of flavor, while the glaze adds that finishing touch of coffee indulgence.
They’re perfect for afternoon snacking, gifting, or bringing to a brunch table.
And they stay fresh for days—so you can keep the cookie jar stocked!
What You’ll Need (Ingredient Highlights)
All-purpose flour – Creates the cookie base.
Cream of tartar – Helps the cookies stay soft and puffy.
Butter & oil – The mix of both makes for a tender crumb and moist interior.
Granulated + powdered sugar – For sweetness and structure.
Finely ground coffee – Use espresso grind for best flavor infusion.
Vanilla extract – Balances and rounds out the flavor.
Optional glaze: powdered sugar + brewed coffee.
Pro Tips Before You Start
Use finely ground beans (not instant coffee) to ensure even texture.
Don’t overbake—pull them when edges are just golden.
Glazing while cookies are slightly warm helps the drizzle set beautifully.
How to Make Coffee Cookies
Step 1: Prep the oven
Preheat oven to 375°F (190°C).
Line baking sheets with parchment paper.
Step 2: Mix dry ingredients
In a large bowl, whisk together flour, baking soda, and cream of tartar. Set aside.
Step 3: Cream butter, oil & sugars
In a stand mixer with paddle attachment, beat together butter, vegetable oil, granulated sugar, and confectioners’ sugar until light and fluffy.
Step 4: Add eggs and flavor
Mix in the eggs one at a time, followed by vanilla extract and finely ground coffee.
Step 5: Combine everything
On low speed, gradually add the dry flour mixture in three parts.
Scrape the bowl as needed until a cohesive dough forms.
Step 6: Scoop and bake
Using a 2-tablespoon cookie scoop, place dough balls onto the baking sheet about 1 inch apart.
Bake for 8–10 minutes or until edges are just lightly golden.
Step 7: Make the glaze (optional)
Whisk together powdered sugar and freshly brewed coffee until smooth.
Step 8: Glaze and cool
Drizzle glaze over warm cookies and let set before serving.
What to Serve These With
A hot latte or iced coffee
A tall glass of milk
Alongside a fruit platter for brunch
Variations & Substitutions
Swap the coffee glaze for a vanilla glaze if desired.
Add mini chocolate chips for a mocha cookie twist.
Use coconut oil for a dairy-free option.
Storage & Leftovers
Store cookies in an airtight container at room temp for up to 5 days.
You can freeze baked cookies for up to 2 months.
Glazed cookies are best stored with parchment between layers to avoid sticking.
FAQs
Can I use instant coffee instead of ground beans?
Yes, but the flavor will be milder and texture may vary slightly.
Can I make the dough ahead of time?
Yes! Store in the fridge up to 48 hours or freeze for longer.
Do I have to glaze them?
No, the cookies are still delicious without the glaze.
What kind of coffee works best?
A strong espresso blend with fine grind gives the boldest flavor.
Can I make these gluten-free?
Yes, just use a good 1:1 gluten-free flour blend.
Can I reduce the sugar?
You can reduce each sugar slightly, but the texture and moisture may change.
Why do they stay puffy?
Thanks to cream of tartar and the butter/oil combo, they puff without spreading too much.
Final Thoughts
These coffee cookies are the perfect harmony of cozy, sweet, and caffeinated goodness.
They’re easy enough for everyday baking but elegant enough to impress guests.
If you love coffee, you’ll adore these cookies.
And if you don’t—well, you might after just one bite.
