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Espresso Cookies
4.5 from 54 votes

Espresso Cookies

Espresso Cookies blend cold butter, maple syrup, and espresso powder with cocoa and flour to create a dough chilled before baking. These cookies balance rich chocolate notes with subtle espresso flavor, giving them a firm yet tender texture that is enhanced by a sugar coating. The baking powder adds a light lift, resulting in cookies that hold form but remain pleasantly soft inside. Rolling the dough in brown or coarse raw sugar before baking adds a delicate crunch and sweetness to the exterior.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 18 cookies
Calories: 205 kcal
Course: Baked Goods
Cuisine: American

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

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  1. 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.
  2. 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.
  3. Add the cocoa powder and espresso powder, then mix until combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Ensure the dry ingredients are well mixed.
  5. Gradually add the dry ingredient mixture to the butter mixture. Beat on low speed until just combined, forming a smooth dough. Avoid overmixing.
  6. 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.
  7. While the dough is chilling, preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
  8. 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.
  9. 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.
  10. 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.
  11. Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet.

Nutrition Information

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%)

Nutrition Facts

Serving: 18 cookies

Amount Per Serving

Calories 205

% 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.