Quick and easy coffee cookies recipe, homemade with simple ingredients. These mocha cookies are full of cocoa and espresso flavors. Crispy on the outside but soft on the inside.
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One of my favorite cookies to make are crinkle cookies and these are irresistible! If you love chocolate and coffee, then you need to make these treats immediately! They have crispy, sugary tops with soft centers. They are also made with the most basic ingredients from your pantry. My family is obsessed with them. These are also great for cookie exchanges plus they make a lovely homemade gift during Christmas time and the Holiday season. This Homemade Mocha Latte and Coffee Smoothie {Mocha Smoothie} are the flavors you can taste but in cookie form. In a way, you can say they inspired them!
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How to make easy coffee cookies recipe from scratch?
- Sift ingredients- This includes flour, cocoa powder, espresso powder, salt, baking soda.
- Mix wet ingredients- This includes butter, brown sugar, granulated sugar, egg white, vanilla extract.
- Combine mixtures- Until crumbly.
- Knead with your hands- To form a ball of dough.
- Form cookie balls- And roll them in sugar.
- Bake- Until the sides are slightly crispy.
What is espresso powder? Is it just ground coffee?
Espresso powder is actually espresso beans that have been brewed and dried. Then they are ground into a powder that fully dissolves in other liquids. Ground coffee is not brewed yet, and will NOT dissolve in other liquids. Instead it leaves grainy gross coffee grounds in your cookies which does not work for obvious reasons.
What is espresso powder substitute in baking?
You can use instant coffee powder. It’s not the same as espresso powder because it's not as strong and potent due to the addition of ingredients like milk solids, fillers, and sugar. However, it works well in a pinch.
Variations for espresso cookies
- Dip baked cookies in melted chocolate- Such as dark, milk, or white chocolate. Then, place them on a sheet of wax paper and allow the chocolate to set.
- Add a chocolate drizzle- Such as some melted semisweet chocolate or even white chocolate on top of these cookies.
- Add an icing drizzle- Such as Glace Icing or Royal Icing on top.
- Try other extracts- Such as almond, coconut, maple, or caramel.
- Add spices- Such as ginger, cinnamon, all spice, cardamom, or any other of your favorite warm spices.
- Make them spicy- By adding some chili powder or cayenne pepper. You can add more or less, depending on your preference.
- Make chocolate orange crinkle cookies- Omit the espresso powder and add 1 teaspoon orange extract or zest.
Tips and techniques for mocha cookies
- You can use coconut oil instead of butter- Obviously, coconut oil would be a healthier choice but it does give a slight coconut flavor that not everyone enjoys.
- Use the best quality of espresso powder you can find- Because then you get a really strong coffee flavor.
- The number of cookies you get from this recipe will vary- Because it depends on how big or small you roll the cookie dough balls. I like to make mine very small and bite-sized.
- No chilling of the cookie dough is necessary- Because these cookies hold their shape well without it.
- Make a bigger batch- Simply double or triple this recipe for a large crowd, gifting, or even a cookie exchanges.
- How many cookies will this recipe yield? It makes about 22-25 cookies but that can vary, depending on how big or small you make them. I like to make them small and bite-sized.
- Use unsalted butter- Because this prevents the cookies from becoming too salty.
- Why are my cookies flat? The dough is too wet. Make sure to measure carefully with measuring cups and spoons.
- Why are my cookies hard? This is often a result of over-baking. Bake them until the sides are slightly crispy and not longer. Hard cookies will also occur because of over-mixing the dough. Avoid this by mixing until just combined, even if there are some lumps.
Storage
- Room temperature- In a cookie jar for up to 3 days.
- Refrigerate- In a sealed container for up to 1 week.
- Freeze- Because of the sugar coating, I don’t recommend freezing. It can make a sticky mess upon thawing but, you can freeze unbaked cookie dough balls and then roll those in sugar prior to baking. You may have to bake for an additional few minutes because the dough is frozen.
More coffee desserts
- Chocolate Coffee Cake
- Coffee Cupcakes (Mocha Cupcakes)
- Coffee Popsicles
- Coffee Brownies (Mocha Espresso Brownies)
- Coffee Cheesecake (Mocha Cheesecake)
- Coffee Pancakes (Mocha Pancakes)
Recipe
Coffee Cookies (Espresso Mocha Cookies)
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Ingredients
- ½ cup All-purpose flour
- ½ cup Cocoa powder
- ¼ cup Granulated sugar +1 tablespoon
- ¼ cup Brown sugar +1 tablespoon
- 1 teaspoon Vanilla extract
- 1 tablespoon Instant espresso powder
- 3 tablespoon Butter Unsalted, Melted
- ¼ teaspoon Salt
- ¼ teaspoon Baking soda
- 1 Egg white From large egg
- 1 cup Additional granulated sugar For rolling cookie dough balls
Instructions
- In a mixing bowl, add flour, cocoa powder, espresso powder, salt and baking soda. Sift all these ingredients and keep aside.
- In another mixing bowl, add butter, brown sugar, granulated sugar, egg white and vanilla extract. Mix everything until you have a rough and chunky mixture.
- Add the sifted flour mixture into the wet ingredients.
- Mix everything until you have a crumbly mixture.
- At this point, stop the mixer and knead the mixture with your hands into a ball of dough. If the dough is still a little dry and crumbly, add some milk or water (1 teaspoon at a time) to the dough and knead again.
- Take little portions of the dough and make little balls.
- Roll them in a plate full of granulated sugar.
- Place the cookie balls on a lined with parchment paper and bake at 350 degrees F for about 8-10 minutes or until the sides are slightly crispy.
- Let these cookies cool down on a cookie tray. Then, store them in an airtight plastic container at room temperature for up to 3 days. And you are done!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Diane Roesner
I made these today...very good.....next time I might add a little Kahlua to it......
Natalie WV
I’ve used your recipe for a couple years now and I love these cookies ! My mom used to make them but she was the type of baker who never measured and left us no recipes !
My only problem is that I never have enough!
Have you made a double batch before ? Does it turn out right if I double All of the ingredients or should I change something !???
Thanks so much for this recipe
Abeer Rizvi
My mom used to do that too. When I started learning from her, I got her measuring cups and spoons and told her to eyeball everything in the measuring cups and then add them to the mixing bowls... it used to drive her crazy! lol. And yes, you can double all the ingredients without any issues.
Coby
These are delicious! I added mini chocolate chips for even more chocolate flavor!
Sandy Gaunt
Ummm 20+ cookies? I think I messed somewhere...i got maybe 12?? Haha
Abeer Rizvi
These are supposed to be really small cookies and not regular sized.
Nadia
This is my go-to recipe for crinkle cookies and I love it! I've made them for work so many times and everyone loved it. I've also used it as a base to try other flavors like chocolate coconut (coconut extract + cookies rolled in shredded coconut), chocolate hazelnut (hazelnut extract + cookies rolled in crushed hazelnuts), chocolate ginger (fresh grated ginger and a couple pieces of candied ginger on top). Thanks for sharing!
Abeer Rizvi
So many great flavor combinations. Thanks for sharing them. Yum!
Paiten
These were very easy to make and came out great, but I agree with some of the comments above that this only made 12 cookies.
Tanja
The recipe sounds great, although the quantity of the ingredients really is too small... I'll triple it (at least!).
Thetis
Okay, WOW. Just WOWWWW! These cookies are so easy, so fast, and so fun to make, and bonus! Extra delicious! They taste little mini espresso brownie bites. I mixed up two separate batches at once, one with the chili powder and one without. After the dough was mixed, I weighed each portion and decided that a 20 gram amount made the perfect size cookie. Not too small, not too big. When they baked up, they were so cute and chubby, like chocolate tribbles or something. Thank you so very much for sharing this super easy recipe that does not require room temperature butter or cream cheese, a great recipe that can be pulled together on a whim and enjoyed right away!
Rosa Montez
These are the BEST coffee cookies. I baked them at 375 deg for 15 minutes and the came out crusty on the edges and soft and chewy on the inside. I added a couple pinches of chili powder.
Rosa
Seriously the best coffee cookie. I put the temp at 375 and baked them for 15 minutes. Put a pinch of chili powder which was amazing.
Terri Brown
Absolutely yummy and rich! Perfect with coffee or milk. I think next time I will make the roll and refrigerate to see how those turn out. Also will add white chocolate chips to see how that tastes.
Diane
Wow these sound amazing. Only issue is, I have regular espresso and not instant, will it still work?
Abeer Rizvi
If you have the espresso powder that dissolves fully, then yees... it can be used. You cannot use coffee granules that don't dissolve.
Ella
These would be great to add to this year's Christmas cookie plate.
Katy
I made these on impulse - they are simple to make and are a huge success! I used ordinary instant coffee, not espresso, and the flavour is still strongly coffe-ish. I shall certainly try them again (maybe with ground ginger and even add some chopped stem ginger?)
Any suggestions for what to do with all the leftover egg yolks I shall end up with?!
Abeer Rizvi
Use the extra yolks to make custard and puddings. Mmmm.
Vickie
I'm going to make these, ANYTHING "espresso/coffee" is right on !!
Thanks a ton for sharing
Vickie
I just took them out of the oven. Omg, so good.
Ill make them again, but I'm going to add a bit more espresso.. DELICIOUS
Srilakshmi
Made these the first time and added a tablespoon of salt instead of espresso, made a second batch the same day with espresso and it was absolute perfection!!
I had to make these for my Cookie Monster niece at short notice today and since I was out of espresso, I substituted with Nescafe Gold granules, and goodness gracious there’s just no going wrong with this recipe! Absolutely love it!