Coffee Cookies

These coffee cookies are rich with flavor from browned butter, premium dark-roast instant coffee, and an easy vanilla-maple glaze. Enjoy these tasty treats with coffee in the morning or as dessert with a cold glass of milk.

I absolutely adore these cookies. They are slightly chewy, incredibly buttery, and so flavorful. As soon as we finish the batch, I am longing for another one. Trust me when I tell you they are addictive.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Butter: Unsalted butter is much easier to brown. The salt produces excessive foam, making it difficult to see the butter.
• Instant coffee:  I use Starbucks Dark Roast Premium instant coffee, but you can use any good-quality caffeinated or decaffeinated instant coffee.
• Vanilla extract: Use the pure stuff, please.
• Maple syrup: For best results, use pure maple syrup. Costco sells a liter of organic pure maple syrup at a reasonable price.
• Powdered sugar: Also known as confectioners’ sugar.

How To Make Coffee Cookies

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Combine the flour, baking soda, and salt.
2. Brown the butter. Cool it in an ice bath until it slightly resolidifies.
3. Whisk the instant coffee with a tablespoon of hot water.
4. On medium speed, cream the browned butter, brown sugar, and granulated sugar.
5. Reduce the speed to low and add the egg and vanilla extract. Beat in the flour mixture in a couple of increments, mixing just until combined.
6. Using a cookie scoop, drop the dough about 2 inches apart on a parchment-covered baking sheet. Bake the cookies until just lightly browned and set.
7. In a saucepan over medium-low heat, melt the butter in the maple syrup, whisking constantly. Once the butter has melted, remove it from the heat and whisk in the powdered sugar, vanilla extract, and salt. Drizzle the glaze over the fully cooled cookies.

Preparation Tips

• Brown the butter over medium heat, while stirring constantly. The butter will foam on the edges. Continue cooking and stirring for about 6-9 minutes. There is a small window where butter will go from browning to burning, so do not walk away. The butter will turn golden brown, and the milk solids will be at the bottom of the pot. Remove the browned butter to a heat-resistant bowl to stop the browning process.
• Use parchment paper or silicone baking mats to cover the baking sheets to promote even browning and spreading.
• If you have time, do a test run with one or two cookies. This will help establish optimal baking time.
• Ensure the cookies are fully cooled before drizzling with icing.
• If the maple glaze drizzle becomes too thick to work with place it over very low heat on the stovetop. Warm while whisking continuosly until it thins enough to work with.

More Cookie Recipes

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf