Coffee Butter Cookies Recipe
If you love the warm, comforting aroma of coffee and the melt-in-your-mouth richness of butter, you’re in for a treat. This Coffee Butter Cookies Recipe combines the best of both worlds: tender, buttery shortbread-like cookies with a gentle coffee lift that makes them perfect with an afternoon espresso or as a delightful gift. Below you’ll find everything—from ingredient choices and detailed step-by-step instructions to troubleshooting, variations, and serving ideas—so you can bake flawless cookies every time.
Why this Coffee Butter Cookies Recipe works
At its core this recipe balances three elements: fat (butter), sugar, and coffee flavour. The butter gives the cookie a luxurious, tender crumb; the sugar both sweetens and contributes structure; and concentrated coffee—usually instant espresso powder or a reduced brewed espresso—provides a deep, aromatic note that complements the butter rather than overpowering it. The technique is intentionally simple so the flavour can shine: cream the butter and sugar, fold in dry ingredients, chill, shape, and bake.
This cookie is designed to be approachable for home bakers but flexible enough for experimentation. Use high-quality butter and good instant espresso for the cleanest coffee flavour. Read on for full details and professional tips.
Ingredients — what you’ll need (yields ~30–36 cookies)
Base recipe (about 30–36 cookies, depending on size):
- 2 ½ cups (320 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 cup (227 g / 2 sticks) unsalted butter, at room temperature (soft but not greasy)
- 1 large egg, at room temperature
- 1 tablespoon instant espresso powder OR 1 tablespoon finely ground espresso (see notes)
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt (omit or reduce if using salted butter)
- 1 teaspoon baking powder (optional — see texture notes)
Optional finishing and add-ons:
- ¼ cup (25 g) powdered sugar for dusting
- 2–3 tablespoons strong brewed espresso, reduced to 1 tablespoon (if using brewed instead of instant)
- ½ cup chopped toasted nuts (hazelnuts, almonds, or pecans)
- ½ cup dark chocolate chips for dipping or folding in
- Coffee glaze: 1 cup (120 g) powdered sugar + 1–2 teaspoons instant espresso dissolved in 1 tablespoon hot water + 1–2 teaspoons milk or cream to thin
Notes on ingredients
- Butter: Use good quality unsalted butter. If you prefer a deeper, nuttier flavor, brown the butter (see variations).
- Coffee flavor: Instant espresso powder is concentrated and blends right into the dough. If you use brewed coffee, reduce it to a small, concentrated amount to prevent changing the dough’s hydration. For the most pronounced coffee aroma, choose good-quality espresso powder.
- Flour measurement: Spoon and level your flour or weigh it. Too much flour makes cookies dry and crumbly.
- Baking powder: Shortbread-style cookies don’t need leavening, but 1 teaspoon of baking powder gives a slightly lighter crumb if you prefer.
Equipment
You don’t need fancy gear—just standard baking tools:
- Stand mixer or hand mixer (useful for creaming butter evenly)
- Large mixing bowl and medium bowl for dry ingredients
- Measuring cups and spoons or a kitchen scale (recommended)
- Baking sheets lined with parchment or silicone mats
- Cooling rack
- Cookie scoop (1–2 tablespoons) or tablespoon and spoon for shaping
- Optional: small sieve for dusting powdered sugar
Step-by-step method
1. Prep and flavor concentration (10–15 minutes)
If you’re using brewed coffee instead of instant espresso, make it first and reduce it. Brew ¼ cup strong coffee or espresso and simmer gently until reduced to about 1 tablespoon—this concentrates flavor without adding too much liquid. If using instant espresso powder, you can dissolve it in 1 tablespoon hot water (optional) or fold the dry powder directly into the dough for a more even distribution.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Cream butter and sugar (3–5 minutes)
Place the room-temperature butter and granulated sugar into a mixing bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy—about 3 minutes. Proper creaming traps air and creates a tender crumb and subtle lift in the final cookie.
Add the egg and vanilla extract and beat just until incorporated. If using dissolved espresso instead of powder, add it here.
3. Combine dry ingredients (1–2 minutes)
In a separate bowl whisk together the flour, salt, baking powder (if using), and instant espresso powder (if using dry). Gradually add the dry mix to the butter mixture on low speed, mixing until just combined. Avoid overmixing to keep the texture tender.
If you want to fold in chocolate chips or nuts, do it gently at the end with a spatula.
4. Chill the dough (30–60 minutes recommended)
Chilling firms the dough, making it easier to shape and reducing spread during baking. Cover the bowl with plastic wrap and chill for 30 minutes in the refrigerator. If you’re short on time, 15 minutes will help; for the best flavor development and easiest shaping, you can chill the dough for up to 24 hours.
5. Shape and bake (10–14 minutes per batch)
Use a cookie scoop (1–2 tablespoons) to portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Slightly flatten the mounds with the back of a spoon or your fingertips to encourage even baking and a shortbread-like shape. For a more rustic look, roll dough into small balls and flatten.
Bake at 350°F (175°C) for 10–14 minutes, depending on size and your oven — edges should be just set and lightly golden, while the centers will remain pale. Cookies firm up as they cool, so avoid overbaking.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
6. Optional finishing
- Dust with powdered sugar once cooled for a pretty, delicate finish.
- Drizzle with coffee glaze or dip half the cookie into melted dark chocolate for contrast.
- Sandwich two cookies with a coffee buttercream or espresso ganache for an elegant treat.
Texture and flavor profile
These Coffee Butter Cookies should be tender, slightly crumbly, and buttery—think shortbread but with a subtle coffee aroma. The coffee adds a warm, slightly bitter contrast to the butter and sugar, making them taste more complex and sophisticated than a plain butter cookie.
If you use chocolate chips, you’ll introduce melty pockets of sweetness; toasted nuts create crunch and a toasty note that pairs wonderfully with coffee.
Timing and yield
- Active prep time: 20–30 minutes (excluding chilling)
- Chill time: 30–60 minutes (recommended)
- Bake time: 10–14 minutes per batch
- Total time (with 30-min chill): ~1 hour to 1 hour 20 minutes
- Yield: About 30–36 cookies (using 1-tablespoon scoops)
Professional tips for perfect cookies
- Room-temperature butter and egg: They incorporate better, resulting in a consistent dough. Butter should be soft, not melted.
- Weigh ingredients if possible: Baking is chemistry—weigh flour and sugar for accuracy.
- Don’t overmix when adding flour: Overmixing develops gluten and creates tougher cookies.
- Chill the dough: This controls spread and intensifies flavor.
- Watch the oven: Different ovens bake differently. Remove cookies when edges are set and centers still look slightly soft.
- Rotate pans: For even baking, rotate sheets halfway through the bake time if your oven has hot spots.
- Adjust for altitude and humidity: If your kitchen is humid, add a tablespoon more flour; at high altitude, reduce sugar slightly and increase flour by a tablespoon.
- Test-bake: If you’re adapting the recipe (adding cocoa, swapping flours), bake one or two test cookies first to check texture and spread.
Troubleshooting common issues
- Cookies spread too much / too flat: Dough was too warm; chill longer. Also check butter temperature—if it was too soft or melted, reduce next time. Over-creaming can also cause spread.
- Cookies too dry or crumbly: Too much flour or overbaked. Next batch, measure flour carefully and reduce bake time.
- No coffee flavor: Use instant espresso powder for stronger flavor, or add a small amount of concentrated brewed espresso (reduced). Also check the freshness of your espresso powder—stale coffee will taste weak.
- Soggy cookies: Dough may have had too much liquid (from brewed coffee). Use less liquid or use instant powder instead.
- Bitter aftertaste: Too much espresso powder or overbaked. Balance with a pinch more sugar or a sweet glaze.
Variations to try (creative and crowd-pleasing)
These variations let you adapt the Coffee Butter Cookies Recipe for different occasions and preferences.
Browned butter coffee cookies
Brown the butter before creaming for a nutty, toasty flavor. Cool it slightly before creaming with sugar. Browned butter pairs exceptionally well with espresso.
Mocha cookies
Add 2 tablespoons unsweetened cocoa powder to the dry mix and increase flour by 2 tablespoons to keep the dough balanced. Fold in mini dark chocolate chips for a rich mocha result.
Coffee sandwich cookies
Make smaller cookies and sandwich them with coffee buttercream (butter, powdered sugar, a pinch of espresso powder, and a splash of milk) or mascarpone filling for a decadent treat.
Almond or hazelnut coffee cookies
Replace ¼ cup of flour with finely ground almonds or hazelnuts and fold in toasted chopped nuts. The nutty profile enhances the coffee notes.
Vegan coffee butter cookies
Substitute vegan butter (solid, block-style) and use a chia or flax “egg” (1 tbsp ground chia/flax + 3 tbsp water, chilled until gelled). Texture differs slightly but still delicious.
Gluten-free version
Use a 1-to-1 gluten-free baking blend that contains xanthan gum. Chill the dough well; gluten-free dough benefits from extra chilling.
Coffee and cardamom
Add ½ teaspoon ground cardamom to the dry mix for a warm, spiced twist that elevates the coffee aroma.
Presentation and serving suggestions
- Classic pairing: Serve these cookies with a small cup of espresso or Americano. The cookie’s coffee accent echoes the drink for perfect harmony.
- Afternoon tea: They make a refined companion to black tea or chai—especially the browned butter or cardamom versions.
- Dessert plates: Serve 2–3 cookies alongside a scoop of vanilla or coffee ice cream for a simple plated dessert.
- Gifting: Stack cookies in parchment-lined boxes, tie with twine, and include a small bag of ground coffee. They keep well and feel homemade but elegant.
- Biscotti-alternative for dunking: Slightly underbake and let cookies rest for a chewier dunking cookie that’s perfect with milk or sweet lattes.
- Holiday upgrade: Dip half the cookie in dark chocolate and sprinkle lightly with flaky sea salt for a festive finish.
Storage and make-ahead tips
- Room temperature: Store in an airtight container for up to 4 days. Place a piece of parchment between layers to prevent sticking.
- Refrigerator: Keep up to 10 days in an airtight container, though bring to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then stack with parchment separators in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
- Make-ahead dough: You can shape the dough into logs (wrap in plastic) and freeze raw dough for up to 3 months. Slice and bake from frozen—add 1–2 minutes to the bake time.
Healthier swaps and nutrition notes
These are indulgent butter cookies; if you want lighter versions:
- Reduce sugar by 10–15%—you won’t sacrifice much flavor but may alter texture slightly.
- Swap half the all-purpose flour with whole wheat pastry flour for a nuttier, slightly heartier cookie.
- Use coconut sugar instead of granulated sugar for a subtle caramel note (may impact color).
- Replace half the butter with unsweetened applesauce for reduced fat—texture becomes cakier.
I avoid giving exact calorie counts here because variations and portion sizes change numbers drastically. If you want a nutrition estimate for a specific batch size and ingredients, I can calculate it for you.
Final notes and serving inspiration
This Coffee Butter Cookies Recipe is a celebration of two simple, timeless flavors: butter and coffee. It’s intentionally flexible—perfect for the home baker who wants a reliable base with room to experiment. Use it to create classic shortbread-like discs, elegant sandwich cookies, or decadent mocha gems. Try the browned butter version if you want an extra layer of warmth and depth.
When you bake these cookies, take a moment to enjoy the aroma: it’s one of those small joyful things that make home baking so rewarding. Whether you’re sharing them with friends or keeping them for yourself with a steaming mug of coffee, these cookies are designed to be comforting, memorable, and delicious.
Coffee Butter Cookies Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder optional, for slightly lighter texture
- Optional: powdered sugar for dusting or melted dark chocolate for dipping
Instructions
Prepare the Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Add Wet Ingredients:
- Mix in the egg and vanilla extract until fully combined.
Combine Dry Ingredients:
- In a separate bowl, whisk flour, espresso powder, salt, and baking powder.
Make the Dough:
- Gradually add dry ingredients to the butter mixture. Mix just until combined.
Chill the Dough:
- Cover and refrigerate dough for 30 minutes for best texture and minimal spreading.
Shape Cookies:
- Scoop dough into 1-tablespoon portions, place on baking sheet, and gently flatten.
Bake:
- Bake for 10–14 minutes until edges are lightly golden but centers remain soft.
Cool & Finish:
- Cool on tray for 5 minutes, then transfer to rack. Dust with powdered sugar or dip in chocolate if desired.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Coffee Flavour Tip: For stronger coffee taste, use espresso powder instead of instant coffee.
- Variations: Add chocolate chips, toasted nuts, or brown the butter for deeper flavour.
- Make-Ahead: Dough can be refrigerated for 24 hours or frozen for later use.