These Cappuccino Swirl Cookies are as delicious as they are beautiful!
They’ve got that perfect mix of coffee flavor and sweet vanilla, all swirled together in a soft, buttery cookie. They’re great for coffee lovers, fun to make with kids, and look super fancy without being hard to pull off.
Let’s get baking!
For the Cookie Dough:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (226g) of butter that hasn’t been salted and is soft
- ¾ cup (150g) of sugar that has been granulated
- 1 big egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Cappuccino Swirl:
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 2 tablespoons unsweetened cocoa powder
Tools You’ll Need
- Mixing bowls
- Mixer by hand or by stand
- Whisk
- Rubber spatula
- Rolling pin
- Parchment paper
- Sharp knife
- Sheet for baking
Instructions
- Mix the butter and sugar together.
In a big bowl, mix the softened butter and granulated sugar together until they are light and fluffy. Mix in the egg and vanilla extract until the mixture is smooth. - Add Flour & Salt
Slowly add the salt and flour until a soft dough forms. - Make the Espresso Swirl
In a small bowl, dissolve the espresso powder in hot water. Add the cocoa powder and stir until the mixture is smooth. Mix half of the cookie dough with this espresso mixture. You now have one dough with vanilla and one with coffee.
- Roll and stack the doughs
Roll out both doughs into equal-sized rectangles, about ¼ inch thick. Put the coffee dough on top of the vanilla dough and press them together gently. - Make a log out of it
Carefully roll the doughs together into a tight log. Put in plastic wrap and put in the fridge for at least an hour. - Cut and bake
Preheat oven to 350°F (175°C). Cut the dough into 1/4-inch rounds and put them on a baking sheet lined with parchment paper. Bake for 10–12 minutes until the edges are just golden. - Cool & Enjoy
After 5 minutes, move the cookies from the baking sheet to a wire rack to cool. Enjoy with a cup of coffee or a glass of milk!
Tips from the pros
- Use fresh espresso powder – The coffee flavor is key, so make sure your espresso powder is fresh and strong.
- Chill the dough – This makes it easier to roll and helps keep the swirls sharp when baking.
- Roll evenly – When layering the two doughs, try to roll them out evenly so the swirls come out perfect.
- Don’t overbake these cookies; they should be just barely golden at the edges for the best texture.
- Let them cool all the way down. The flavors get stronger as they cool, and they get nice and firm.
Substitutions & Variations
- If you need to, you can use strong instant coffee instead of espresso powder.
- Try dark brown sugar instead of granulated sugar for a richer taste.
- Add a pinch of cinnamon for a little spice!
- If you don’t want cocoa, just add more espresso to get the full coffee flavor.
Tips for Making Ahead
- You can make the dough a day ahead of time and store it in the fridge until you’re ready to roll it out and bake it.
- You can freeze the rolled dough logs and slice when needed—just bake straight from the freezer, adding a minute or two to the time.
Storing and using leftovers
- You can keep it at room temperature for up to a week in an airtight container.
- You can freeze baked cookies for up to three months. Just thaw them and eat them!
- You can freeze the dough log that hasn’t been baked yet and cut it into fresh cookies whenever you want.
These cookies are seriously a showstopper! They’re buttery, slightly crisp, and packed with coffee flavor. Let me know if you try them—drop a comment below with your thoughts or any questions. Happy baking! 🍪☕💛