Soft Coffee Cookies Recipe
This recipe is for you if you enjoy coffee and cookies that melt in your mouth.
These soft coffee cookies taste like coffee with a dash of vanilla and have the right chewy texture.
You can have them with your morning coffee or as an afternoon snack.
Also, they’re really easy to make because you don’t need any special materials or steps.
Just mix it everything together, bake it, and enjoy!
Things You’ll Need
- Bowls for mixing
- A whisk or an electric mixer
- Spoons and cups for measuring
- Sheet for baking
- Paper for parchment
- Spoon or cookie scoop
- Wire rack for cooling
Ingredients
- 2 cups of flour for all purposes
- 1 tsp of baking powder
- ½ teaspoon of baking soda
- ¼ tsp of salt
- 1 tablespoon of instant coffee granules
- ½ cup of butter that hasn’t been salted, softened
- ¾ cup of packed brown sugar
- One big egg
- 2 teaspoons of vanilla extract
- ¼ cup of milk
Instructions
- Mix the flour, baking powder, baking soda, salt, and instant coffee granules together in a bowl. Put it away.
- Put the softened butter and brown sugar in a another bowl and mix them together until they are light and fluffy.
- Mix in the egg and vanilla extract until the mixture is smooth.
- Mix the instant coffee granules into the milk, then add the milk to the wet ingredients and mix until everything is well incorporated.
- Slowly add the dry ingredients to the wet mixture and stir until they are barely mixed.
- Put the dough on a baking sheet coated with parchment paper and bake it at 350°F (175°C) for 10 to 12 minutes.
- Let the cookies cool on the baking sheet for five minutes, then move them to a wire rack to cool all the way down.
Advice for Professionals
- Dissolve the coffee: Before adding the instant coffee to the dough, mix it with the milk. This makes the coffee taste better.
- Use soft butter. If your butter is too hard, your dough won’t mix well. Your cookies could spread too much if the butter is melted.
- Chill the dough (optional): If you want thicker cookies, put the dough in the fridge for 30 minutes before baking.
- Don’t bake them too long; they may look mushy when you take them out, but they will harden as they cool. They get dry if you bake them too long.
- Add a teaspoon of espresso powder to make the coffee taste better.
Changes and Substitutions
- No coffee right away? Instead, use finely ground espresso.
- No dairy? Instead of butter, use vegan butter, and instead of milk, use almond or oat milk.
- Cookies that are sweeter? Along with the brown sugar, add ¼ cup of white sugar.
- Do you like chocolate? Add micro chocolate chips for a mocha flavor!
Tips for Making Ahead
- Dough storage: You can make the dough ahead of time and keep it in the fridge for up to three days.
- Put the dough in the freezer: Put cookie dough on a sheet, freeze it, and then put the frozen balls in a bag. Just add 2 minutes and bake right from the freezer.
Storing and Using Leftovers
- Keep in an airtight jar at room temperature for up to a week.
- Freeze: You can keep baked cookies in a bag that can go in the freezer for up to three months.
- To reheat: Put them in the microwave for 10 to 15 seconds to make them soft again.
Every bite of these Soft Coffee Cookies is sheer comfort!
They’re simple to make, taste great, and are great for coffee aficionados.
Give them a try and tell me what you think in the comments!
Did you contribute any fun changes?
I’d love to hear! Happy baking! 😊🍪☕