Coffee Cookies with White Chocolate

These coffee cookies are what dreams made of. If you’re a coffee lover, that is. They are soft, not overly sweet and drizzled with white chocolate they are perfect with… wait, you guessed it – a cup of coffee.

For me, it’s not good to make these too often because I end up eating a whole bunch of them! I generally can’t stop with one or two because they are just so so good.

I got this recipe from my in-laws. Though in my own family my mom baked quite often, it doesn’t compare to how much my second mama (MIL) bakes. And cookies around Christmastime is a whole other ball game. Actually, I’ve never seen this amount of cookies anywhere, as they are made here in Germany around this time of year. Like, there is a whole cookie culture going on in November/December.

I haven’t quite jumped on the crazy Christmastime German cookie bandwagon, yet. BUT, I have been adding some favorites to my repertoire over the years (like these German Vanilla Crescent Cookies).

Let me encourage you to make these cause they are goood! and they keep well for a few weeks. So you can make these ahead and just store them in a nice cookie tin.

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Ingredients for Coffee Cookies

These following eight ingredients is what you will need to make these cookies:

Wet Ingredients – Instant Coffee & Hot water, Butter, Egg

Dry Ingredients – Flour, Corn Starch, Powdered sugar, Cocoa powder, Sugar

How to Make Coffee Cookies

Combine instant coffee with hot water and mix until well-combined and absolutely no coffee granules are visible.

No, you can’t just add the coffee to the dough. It doesn’t melt and you end up with coffee granules everywhere instead of melted into the dough. Been there, done that.

Using a medium-sized bowl and a fine mesh sieve, combine the flour, corn starch, powdered sugar and cocoa powder. The sieve really helps to remove all lumps and give you a well-mixed dough. Whisk everything together until well-combined. Set aside.

In a separate bowl, use a hand-mixer to beat butter and sugar together until well combined. Add the egg and beat until it is well incorporated into the mixture. Add the coffee and beat everything until well combined.

Add the dry ingredients to the wet ingredients and mix everything well. The flour needs to be well incorporated into the dough. Like really well. There should be no white visible from the flour mixture.

At this point, preheat the oven to 425° F (220° C) and line a baking sheet with parchment paper or with a silicon baking mat.

Gather the dough together into a ball and then thinly roll it out on a lightly floured surface. Make the dough as thin as you want though not so thin that it rips apart. I make my cookies about 3-4mm wide. Use a favorite cookie cutter (I used ones similar to these) to cut out the cookies and place them on the prepared baking sheet.

Note, the thinner the cookies are, the less time you will need to bake them.

Tip: if you are using different sized cookie cutters, make sure to bake the smaller cookies separately. Do not mix the sizes on one sheet as the smaller cookies will be done faster and will burn if you leave them in long enough for the bigger cookies to finish baking.

Bake the cookies for 10-15 minutes. If you are baking very small cookies, start checking for done ness at around 8 minutes or before. The cookies should be hardened (if touching), should be dark brown, but not darkened around the edges.

Proceed to roll out the dough and cut out more cookies until all the dough is used up.

While the cookies are baking prepare the white chocolate drizzle. Break the white chocolate into pieces and place into a bowl. Set the bowl over a small pot of boiling water and let the chocolate melt. Make sure the water is not touching the bowl with the chocolate. Keep stirring until the chocolate is melted and smooth.

Using a fork or a spoon drizzle the white chocolate over the cooled coffee cookies. Let the white chocolate harden before packing away, but the cookies can be enjoyed even before the chocolate has hardened.

What to serve these cookies with

These coffee cookies go well with:

• Coffee (duh! coffee goes well with coffee, right?)
• Large glass of cold milk
• Tea with milk (my favorite is earl gray)

Tips to make these coffee cookies

• Be careful that you don’t over bake these coffee cookies. If they over bake the edges become burnt and bitter.
• If using different sized cookie cutters, make sure to bake only one size on each cookie sheet to avoid smaller cookies getting burnt and bigger cookies not being done.
• Make sure the butter and eggs are room temperature. It really helps when beating them.

Other Easy Cookie Recipes

Looking for other delicious cookies to bake? Here are my two other absolute favorites:

• VANILLAKIPFERL (German Vanilla Crescent Cookies)
• RUGELACH or ROGALIKI (Filled with Apple Jam)

Lastly, if you make these Coffee Cookies, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!