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.
- Combine the flour, baking soda, and salt.
- Brown the butter. Cool it in an ice bath until it slightly resolidifies.
- Whisk the instant coffee with a tablespoon of hot water.
- On medium speed, cream the browned butter, brown sugar, and granulated sugar.
- 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.
- 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.
- 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
Coffee Cookies With Maple Glaze
These coffee cookies are rich with flavor from browned butter, premium dark-roast instant coffee, and an easy vanilla-maple glaze.
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Servings: 15 cookies
Calories: 243kcal
Ingredients
Coffee Cookies
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter
- 2 tablespoon instant coffee, great-quality
- 1 tablespoon hot water
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Maple Glaze Drizzle
- 2 tablespoons unsalted butter
- ⅓ cup pure maple syrup
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 pinches salt
Instructions
- Preheat oven to 350. Cover a large baking sheet with parchment paper.
- Whisk the flour, baking soda, and salt in a medium bowl.
- Add the butter to a heavy skillet or pot. Cook for 6-9 minutes, stirring constantly. As it cooks, it will foam on the edges. It 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. Cool the butter in an ice bath just until it begins to resolidify.
- Whisk the instant coffee with a tablespoon of hot water.
- Using a handheld or stand mixer with the paddle attachment, on medium speed, cream the browned butter, brown sugar, and granulated sugar.
- Reduce the speed to low and add the egg and vanilla extract, mixing just until incorporated. Beat in the flour mixture in a couple of increments, mixing just until combined.
- Using a cookie scoop, drop the dough about 2½ inches apart on the prepared baking sheet. Bake the cookies for 10-11 minutes until very lightly browned and set.
- 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. Continue whisking the mixture until it is smooth and has a good drizzling consistency. Drizzle the glaze over the fully cooled cookies.
Notes
- Store the cookies in an airtight container at room temperature for up to 5 days. Keep away from direct sunlight.
- Freeze the cookies in a freeze safe container for up to 2 months.
Nutrition
Calories: 243kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 173mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 298IU | Calcium: 15mg | Iron: 1mg
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Ebony
Okay these cookies have no business being this good! I made these because.I love cookies and wanted to try something new. These are sooo good and addictive!
Beth Pierce
So happy that you liked them, Ebony!
Cathy Jose
Love it! Perfect match for coffee, chewy and delicious,the quality of ingredients and the process of cooking was amazing, I’m a big fan of the cookies, delicious 😋
Amanda
These came out so good! Nice and soft with the perfect coffee flavor. The maple glaze was a nice touch too.
Beth Pierce
Thanks, Amanda! We love them too!
Ben
Man, these are some good cookies. I love the rich coffee flavor and maple drizzle.
Terri
I have cookies with my coffee all the time, so combining the two is perfect!
Jerald
This recipe was like a love letter to coffee lovers, rich, buttery, and just bold enough to wake up your taste buds before your morning cup even kicks in. I especially loved the browned butter and instant coffee to build a deep, almost caramelized flavor, while that vanilla-maple glaze added a soft, sweet finish that balanced everything beautifully.
Beth Pierce
I agree 100%, Gerald! They are just that darn good.
Tammy
These cookies came out perfect! They are so delicious with the drizzle too. Will definitely be making again soon!
Beth Pierce
Thank you, Tammy! So glad that you liked the cookies!
Lisa
Yesss, I’ll take a few Beth lol. I bet they taste great with a cup of hot tea. This is a must try recipe for me since I have never had coffee cookies before.
Beth Pierce
Thanks, Lisa! Enjoy!
Catalina
I baked these and they were so good. The coffee flavor is just right!
Lora
These cookies turned out so rich and flavorful, the browned butter and dark-roast coffee really come through in the best way. The vanilla-maple glaze adds the perfect finish and pairs so well with a cup of coffee or even a glass of milk.