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Ah, espresso. For most of my life, I was a devoted tea drinker. Coffee was just a rare exception—a staple with breakfast when I visited France, for instance.

My perspective changed completely when we hosted Andrea, our first exchange student. On our initial chat, I confessed, “I don’t like coffee—or at least, I don’t like American coffee.” She brought us a moka pot and Italian coffee, and just like that, I had a permanent, glorious coffee addiction. And yes, I still buy that exact same coffee today, even if I have to order it specially.

It’s true that coffee didn’t originate in Italy, nor is it grown there, but espresso was developed there, and it’s the heart of so many daily Italian rituals.

Seriously, when we went to visit her and her family in Italy, we planned a road trip to Florence–including a stop specifically for espresso.

Now, I know what you’re thinking: In a blog all about global-fusion cookies, an espresso cookie might seem a little… ordinary. Coffee isn’t exactly groundbreaking in American desserts.

But here’s the thing: this whole cookie project is built on intercultural exchange, and my love affair with coffee started that way–with exchange. For that reason alone, this espresso cookie will always have a privileged place in my heart—and right here on my blog.

That’s not the only reason, though. Espresso is an Italian cultural tour de force (if you’ll forgive my French). In March of 2022, Italy’s UNESCO commission rejected the candidacy of the “Italian espresso coffee between culture, rituals, sociability and literature in emblematic communities from Venice to Naples” for recognition on list regarding Intangible Heritage of Humanity. Ultimately the commission chose Italian opera. But the mere fact of its candidacy speaks to espresso’s profound importance in Italy. Truly, it’s more than caffeine. It’s a daily ritual and one of the backbones of Italian culture. That is the real magic we’re baking into this cookie!

Espresso Cookies
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Espresso Cookies

Recipe by Sarah Clapp
0.0 from 0 votes

These cookies evoke the taste of an espresso at a European cafe. These are soft espresso cookies made with instant espresso for a rich, smooth coffee flavor. They’re deeply caffeinated with a balanced sweetness and a tender, slightly chewy texture. The espresso enhances the overall depth without overpowering the cookie, making them ideal for coffee lovers who want something bold but still dessert-forward.

Difficulty: Easy
Yield
+
–

2

dozen
Prep time

20

minutes
Bake time

8

minutes
Total time

30

minutes

Ingredients

  • Espresso Cookie Dough

  • 2 tablespoons instant espresso powder

  • 1 tablespoon hot water

  • ~ 1/4 cup milk

  • 2 3/4 cups all-purpose flour

  • 3 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup butter, room temperature

  • 1 cup white sugar

  • 1 egg

  • 1 tablespoon vanilla extract or vanilla bean paste

  • Espresso Glaze

  • 1 teaspoon instant espresso powder

  • 1 teaspoon hot water

  • 1 teaspoon milk

  • 1/2 teaspoon vanilla bean extract or vanilla bean paste

  • 1/2 teaspoon light corn syrup

  • 3/4 cup powdered sugar, sifted

Directions

  • Espresso Cookie Dough
  • Put one tablespoon hot water into a liquid measuring cup. Add two tablespoons of instant espresso powder to the hot water and mix well. Add milk until the measuring cup measures 1/4 cup. If you do not have a liquid measuring cup, use a regular 1/4 cup measuring cup.
  • Whisk the flour, baking soda, and salt in a medium bowl until evenly combined with no visible clumps. Set aside.
  • Cream the butter and sugars in a stand mixer fitted with the paddle attachment until light and fluffy, about 2–3 minutes.
  • Add the egg, vanilla extract or vanilla paste, and espresso/milk mixture and stir until fully combined.
  • Fold the dry ingredients into the dough until a soft, cohesive dough forms with no dry spots. If the dough is sticky, add flour one tablespoon at a time, stirring each in completely before adding another. If it feels too dry, add milk or water one tablespoon at a time.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, up to overnight.
  • Glaze
  • Whisk together espresso and hot water. Add milk, vanilla, and corn syrup and mix to combine.
  • Sift ¾ cup powdered sugar into a small bowl to remove any lumps—this step makes a noticeable difference in a smooth glaze. Whisk with the remaining glaze ingredients until smooth and pourable.
  • Adjust the glaze consistency as needed: it should be smooth and pourable but thick enough to coat the cookies. If it’s too thick, whisk in a small amount of liquid. If it’s too thin, add more sifted powdered sugar.
  • Assembly
  • Preheat oven to 400 degrees Fahrenheit.
  • Roll the dough to ¼-inch thickness on a lightly floured surface. Cut into shapes using a cookie cutter and transfer to a parchment-lined baking sheet. Using a 2-inch round cutter will yield about 2 dozen cookies; yield will vary with different sizes or shapes.
  • Bake for 8-10 minutes in the preheated oven. Allow to cool completely on a cookie rack.
  • For a thicker glaze coating (as I like!), dip the cookies in the glaze and let them set on the baking sheet until dry to the touch. For a lighter finish, drizzle the glaze over the cookies.
  • Allow to dry completely, and enjoy!

Notes

  • This recipe is really easily customizable to your taste—-you can reduce the amount of espresso if coffee isn’t your favorite flavor. You can add different extracts for a different flavor. And of course, the glaze can be modified in countless ways. Have fun and make it yours.
  • If you live in a high humidity area, the icing may develop a mottled or splotched look. It will not affect the flavor at all!