Espresso Cookies
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
18 cookies
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Calories
205 kcal
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Course
Baked Goods
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Cuisine
American
Espresso Cookies
Description
Espresso Cookies incorporate cold unsalted butter beaten with sugar and maple syrup before adding egg and vanilla, forming the base for the dough. Cocoa and espresso powder contribute a bittersweet depth, while baking powder and sea salt ensure proper rise and seasoning. After chilling the dough for an hour to firm it up, the cookies are rolled in sugar for a crisp outer texture. Baking at 350°F develops a tender crumb with a slight chew, balancing the bittersweet cocoa and espresso notes.
The cookies can be served as a mildly caffeinated treat, suitable for pairing with coffee or tea. Their texture combines a soft interior with a gently crisp sugar exterior, making them pleasant for both snacking and dessert.
Chilling the dough before baking helps control spreading and improve texture. Using pure vanilla extract enhances the overall flavor depth. Rolling the dough in brown or coarse sugar adds a sugar crust that contrasts the soft cookie interior.
Ingredients
- 1 cup butter cold, unsalted
- 1⅓ cup granulated sugar
- 5 tablespoons maple syrup
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 1 ⅔ cups all-purpose flour
- 4 tablespoons cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
- brown sugar or course raw sugar, for rolling, or white granulated sugar
Instructions
- In a large mixing bowl, use an electric mixer on medium-high speed to beat the cold butter and granulated sugar together. Continue mixing until the mixture becomes light and fluffy, which should take about 4 minutes.
- Add the maple syrup, egg, and vanilla extract to the butter and sugar. Beat on medium speed until the ingredients are well combined and the mixture is smooth and fluffy.
- Add the cocoa powder and espresso powder, then mix until combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Ensure the dry ingredients are well mixed.
- Gradually add the dry ingredient mixture to the butter mixture. Beat on low speed until just combined, forming a smooth dough. Avoid overmixing.
- Cover the bowl with plastic wrap and place the dough in the refrigerator to chill for 1 hour. This helps the dough firm up and makes it easier to handle.
- While the dough is chilling, preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- Once the dough is chilled, divide it into 18 equal portions. Roll each portion into a ball. Then, roll each dough ball in a small bowl of sugar, coating them evenly.
- Place the sugar-coated dough balls onto the prepared baking sheet, leaving enough space between them as the cookies will spread during baking. Bake in the preheated oven for 12-13 minutes, or until the tops of the cookies are puffed and slightly cracked.
- If desired, use the bottom of a glass to gently press down on each cookie to slightly flatten them, which will make the cracks more pronounced.
- Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 205kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 37mg | 12% |
| Sodium | 165mg | 7% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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