• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Chewy Coffee Cookies

March 27, 2023 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

A high altitude recipe for soft and chewy coffee cookies, flavored with espresso powder, and coated in espresso sugar. These cookies are easy to make, with a strong coffee flavor that coffee drinkers will love!

You might also love these high altitude recipes for a one layer coffee and walnut cake, coffee cupcakes, and coffee blondies.

Coffee cookies, one with a bite taken.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Easy to Make. If you don’t have a stand mixer, an electric mixer will work just fine for today’s recipe. The dough comes together quickly, and then just needs to chill for a bit before baking the cookies.

Intense Coffee Flavor. There’s no mistaking the flavor of these coffee cookies. Instant espresso powder in the dough, and in the sugar coating, adds plenty of coffee flavor.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

Coffee cookies, one with a bite taken, arranged on a baking sheet.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Butter. I bake with unsalted butter, but if you use salted, you should reduce the salt in the recipe.
  • Sugar. A combination of brown sugar and granulated sugar adds sweetness, moisture, and a hint of molasses. The moisture in the brown sugar also makes a softer, chewier cookie.
  • Egg. Gives the cookie dough structure and helps to bind the dough together.
  • Dark Corn Syrup or Golden Syrup. The syrup gives these cookies their chewy texture, and adds a buttery, caramel flavor.
  • Vanilla Extract. Flavor.
  • Instant Espresso Powder. The instant espresso or coffee powder is what gives these coffee cookies their strong coffee flavor.
  • Flour. All-purpose flour adds structure and strength.
  • Corn Starch. Tenderizes the cookie dough for a softer texture.
  • Baking Soda. Leavens the cookies so they puff up as they bake.
  • Salt. Balances the sweetness.
Glass jar of espresso powder.

Instructions

  • With an electric mixer, beat the softened butter, brown sugar, 1/4 cup of granulated sugar, egg, syrup, vanilla and 3 teaspoons of espresso powder, for 2 minutes, until well combined.
  • Separately, whisk together the flour, corn starch, baking soda and salt. Add the dry ingredients to the wet, and stir everything together with a spatula into a thick dough.
Step 1 for making chewy coffee cookies.
Step 2 for making chewy coffee cookies.
Step 4 for making chewy coffee cookies.
Step 5 for making chewy coffee cookies.
  • Use a small cookie scoop with a release lever to scoop 24 balls of dough.
  • In a small bowl, combine the remaining 1/4 cup granulated sugar with 1 teaspoon espresso powder. Roll the dough balls smooth between your hands, coat them in the espresso sugar, and then flatten the balls into disks.
Step 6 for making chewy coffee cookies.
Espresso powder stirred into a bowl of sugar.
Step 7 for making chewy coffee cookies.
Step 8 for making chewy coffee cookies.
  • Cover the flattened cookie dough balls with plastic wrap, and refrigerate for 2 hours.
  • Preheat the oven to 350 F, position a rack in the center of the oven, and line a baking sheet with parchment paper.
  • Space the chilled cookies several inches apart on the baking sheet, and bake for 8 minutes. Cool several minutes on the baking sheet, then transfer to a cooling rack to cool completely. The cookies will initially look puffed when you take them out of the oven, but will settle and flatten a bit as they cool.
Chewy coffee cookies on a baking sheet.
Coffee cookies, one with a bite taken.

Recipe Variations

Buttercream Filled Sandwich Cookies

If you like your coffee a little sweeter, buttercream frosting makes a wonderful filling for coffee cookies. I think vanilla buttercream would be best, since the coffee with vanilla would taste like the most delicious cup of sweetened coffee with cream, or a vanilla latte.

Chocolate Ganache Filled Sandwich Cookies

Chocolate with coffee is just so good, and these coffee cookies would be fantastic sandwiched together with some creamy, dark chocolate ganache. For a ganache recipe and instructions, see these soft butterscotch sandwich cookies with ganache.

Flatlay of coffee cookies on a baking sheet.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Where do I buy espresso powder?

I use Medaglia D’Oro Instant Espresso Coffee, which I buy at my local grocery store (King Soopers).

Can I just use more sugar instead of the dark corn syrup or golden syrup?

If you leave the syrup out, the texture of the cookies just won’t be the same. The syrup contributes to the soft chewy texture, and you really need to use it.

How do I store leftover cookies?

Store your cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3-6 months.

Coffee cookies, one with a bite taken, arranged on a baking sheet.

You Might Also Like

Coffee buttercream topped with walnuts.
Coffee and Walnut Cake
Sugar coated chocolate doughnuts with a cup of coffee.
Baked Chocolate Espresso Donuts
Crushed chocolate covered espresso beans on coffee cupcakes.
Coffee Cupcakes
Espresso coffee blondies cut into squares.
Coffee Blondies

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Coffee cookies, one with a bite taken.

High Altitude Chewy Coffee Cookies

Heather Smoke
An easy high altitude recipe for soft and chewy coffee cookies, flavored with espresso powder, and coated in espresso sugar.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 18 minutes mins
Course Dessert
Cuisine American
Servings24

Equipment

  • Electric Mixer (Stand or Hand-Held)
  • Small Cookie Scoop with Release Lever (about a 1 tbsp capacity)

Ingredients
 

  • 6 tbsp unsalted butter, softened to room temperature
  • ½ cup light or dark brown sugar, lightly packed
  • ½ cup granulated sugar, divided
  • 1 large egg
  • 2 tbsp dark corn syrup or golden syrup
  • 1 ½ tsp vanilla extract
  • 4 tsp instant espresso powder or coffee powder, divided
  • 2 cups all-purpose flour, fluffed, spooned and leveled
  • 1 ½ tsp corn starch
  • ¾ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)

Instructions
 

  • With an electric mixer, beat the softened butter, brown sugar, 1/4 cup of granulated sugar, egg, syrup, vanilla and 3 teaspoons of espresso powder, for 2 minutes, until well combined.
  • Separately, whisk together the flour, corn starch, baking soda and salt. Add the dry ingredients to the wet, and stir everything together with a spatula into a thick dough.
  • Use a small cookie scoop with a release lever to scoop 24 balls of dough.
  • In a small bowl, combine the remaining 1/4 cup granulated sugar with 1 teaspoon espresso powder. Roll the dough balls smooth between your hands, coat them in the espresso sugar, and then flatten the balls into disks.
  • Cover the flattened cookie dough balls with plastic wrap, and refrigerate for 2 hours.
  • Preheat the oven to 350 F, position a rack in the center of the oven, and line a baking sheet with parchment paper.
  • Space the chilled cookies several inches apart on the baking sheet, and bake for 8 minutes. Cool several minutes on the baking sheet, then transfer to a cooling rack to cool completely. The cookies will initially look puffed when you take them out of the oven, but will settle and flatten a bit as they cool.
Keyword Coffee, Cookies, Espresso, High Altitude
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cookies

Previous Post: « High Altitude Boston Cream Pie Cupcakes
Next Post: High Altitude Lemon Coconut Hydrangea Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

CGK Amazon Shop Graphic
A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Triple Chocolate Cheesecake
  • High Altitude Lemon Poppy Seed Crumb Cake
  • Everything Bagel Homemade Whole Wheat Crackers
  • No Churn Lemon Poppy Seed Ice Cream
  • High Altitude Peanut Butter Sheet Cake
  • Grapefruit Tarts with Mascarpone Whipped Cream
  • High Altitude Banana Snack Cake with Chocolate Buttercream
  • High Altitude No Knead Bread (Rustic Artisan Boule)
  • High Altitude Honey Whole Wheat Sandwich Bread
  • Cherry Cheesecake Sandwich Cookies

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy Policy