Espresso cookies came about after I made cappuccino ice cream and wanted just the right cookie to make ice cream sandwiches. I tried a couple of recipes and didn’t get enough coffee flavor, This recipe uses espresso powder instead of instant coffee granules, so the coffee flavor is stronger.
I also used more dark brown sugar instead of granulated sugar. Roll the cookie dough balls in a mixture of sugar and espresso powder to make the outside a little crisp and add more coffee flavor. I underbake the cookies by just a couple of minutes to keep the inside chewy. This is a lot like the molasses cookies recipe I have that’s older than my daughter.
While it’s not necessary to sift the flour, I find that sifting all the dry ingredients together helps blend them better in the dough. One time I didn’t mix them very well. I ended up with a few cookies with too much salt and baking soda and not enough in the rest!
I like to use a #40 size portion scoop. They’re available at kitchen stores and restaurant supply places. It gives you consistently sized cookies and is faster than the two-spoons method.
freezing cookie dough
I always make cookies that can be frozen in dough balls and kept in the freezer in a ziplock bag. It’s easy to have freshly-baked cookies all the time without making a whole batch. You can also have several different flavors in the freezer and bake them on the same cookie sheet.
Use parchment paper to line the baking sheet and freeze the dough balls on it. Pop the dough balls in the ziplock bag–fold up the parchment paper and put it in the bag. You can then re-use it to bake the first batch of cookies.
freezing baked cookies
If you live in a dry climate where food dries out and goes stale quickly, bake the cookies and store them in an airtight container in the freezer. Take them out to thaw and you’ll have fresh cookies. The same is true for very damp climates where food can absorb moisture from the air and become soggy.
espresso powder is better than instant coffee powder
For more flavorful espresso cookies, use espresso powder. You can use instant coffee powder, although it will have a much milder coffee flavor. Sometimes espresso powder is hard to find. Our local grocery stores don’t carry it.
I haven’t looked in the local Target store, but their website shows several different brands of espresso powder. Medaglia D’Oro is good, and anything by Illy is always good.
Like our espresso cookies? Find more of our cookie recipes
Every bed & breakfast seems to have something special that they do. Some innkeepers are bakers who get up at 4:00 a.m. to bake bread every day. Our niche has been the cookies. We make LOTS of cookies.
And I’m always testing new cookie recipes. Espresso Cookies are my new favorite!
To find recipes for our guests’ favorite cookies, as well as breakfast dishes and much more, here’s an index to the recipes we’ve posted. Look for our famous Bottger Mansion Chocolate Chip Cookies, Molasses Sugar Cookies (so easy, and the recipe is older than my daughter…), and Orange-Pecan Cookies, among many others.
come stay with us at the Bottger Mansion of Old Town
We have an amazing historic house, comfortable rooms, modern amenities, and breakfast that guests never forget! And if you read all the way through this post for fabulous Espresso Cookies, you know you’ll find wonderful cookies upon your arrival.
The Bottger Mansion is located in historic Old Town, right in the center of Albuquerque. We’re just steps away from restaurants, museums, shops and galleries.
If you love the outdoors, look no farther than Albuquerque for hot air ballooning, hiking, and bicycling under our amazing blue skies. If you want a great experience, adventure starts here!
Espresso Cookies
Ingredients
cookie dough
- 1 cup (2 sticks) butter softened
- 2 cups brown sugar
- 6 tablespoons granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 teaspoons espresso powder
sugar-espresso powder mixture
- 1/2 cup granulated sugar
- 2 teaspoons espresso powder
Instructions
cookie dough
- Preheat a convection oven to 300 degrees F. Line baking sheets with parchment paper.
- In a mixer, blend the butter and sugars until light and fluffy. Add the eggs one at a time and mix well. Add the vanilla extract and mix well.
- Meanwhile, sift together the flour, baking powder, baking soda, salt, and espresso powder.
- With the mixer running, slowly add the flour mixture until well incorporated. Stop the mixer a couple of times to scrape the sides and bottom of the bowl.
- Scoop cookie dough into balls about 1 inch in diameter. Drop a few at a time into the bowl with the sugar-espresso powder mixture; roll them around to coat evenly. Space several inches apart on the baking sheet.
- Use the flat bottom of a glass to press the cookie dough balls down to about 1/4" thick. If the dough sticks to the bottom of the glass, dip the glass in the sugar mixture.
- Bake for about 16 minutes or until the outside is mostly firm and the inside is still a little soft. Cool on baking sheets for 3-5 minutes; remove from baking sheet and cool completely.
sugar-espresso mixture
- In a medium sized bowl, blend the sugar and espresso powder well.
