Soft and chewy, and oh so flavorful. These cookies are flavored with coffee, vanilla extract and topped with a light coffee icing for that delicious vanilla latte flavor. Vanilla latte cookies are easy to make and taste absolutely delicious with a hot cup of coffee.
Coffee + Cookies = match made in heaven. Mix them together and you get these amazing vanilla latte cookies with coffee icing.
I love to sneak a leftover cookie from last night’s dessert to enjoy with my hot cup of coffee in the morning. “Sneak” is the key word here because it seems like no matter where they are in the house, my kids are alerted by the smell of cookies and will always find me. I like to live dangerously though, and cookies dipped in coffee are worth the risk of being found by my kids.
How To Make Vanilla Latte Cookies With Coffee Icing:
- Butter – I prefer to use salted butter just because it adds more flavor than unsalted.
- Brown Sugar – Brown sugar helps to make these cookies extra chewy and gives them a rich flavor.
- Vanilla Extract – Pure is better than imitation and homemade vanilla extract just brings these cookies to a whole new level.
- Eggs – Eggs help to make moist cookies and hold the dry ingredients together.
- Salt – Salt just enhances all of the other flavors in these cookies.
- Baking Soda and Baking Powder – To hep the cookies rise.
- Espresso Powder – I like to use a fine ground espresso coffee for this recipe. Its fine enough that you won’t bite into bitter coffee pieces but strong enough to really make these cookies taste like a latte.
- Flour – All purpose flour works great in this recipe.
Coffee Icing Ingredients:
- Coffee – Fresh strong coffee is the way to go for this recipe!
- Powdered Sugar – To thicken the icing and sweeten it.
- Vanilla – Just because everything is better with vanilla, right?!
How to Make Vanilla Latte Cookies With Coffee Icing
- Combine the room temperature butter and brown sugar in a stand mixer or a large bowl. Cream together til light and fluffy. Mix in the vanilla and espresso powder. Add in the eggs one at a time, mixing just til fully incorporated.
- In a separate bowl, mix all of the other cookie ingredients. Add to the butter mixture and mix on low just until combined.
- Cover the bowl with plastic wrap and refrigerate for at least an hour, to overnight.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Form the dough into 1 inch balls and place onto the cookie sheet. Bake for 10 minutes or just until the tops are just starting to turn golden.
- While the cookies are cooling a bit, mix together your icing ingredients making sure there are no clumps of powdered sugar left. Dip the cookie tops into the icing and let set on wire racks til the icing is set.
Don’t Over Mix the Eggs, over beating eggs will make your cookies fall flat.
Don’t Under Bake. Take the cookies out as soon as you start seeing golden areas on the tops.
Make Sure The Butter is not Warm, softened butter should still be cool to the touch.
To Make the Dough in Advance – Form it onto 1 inch balls and freeze for 1 hour on a baking sheet. Then store the balls in a freezer bag til you are ready to bake them. Thaw the dough completely before baking.
These Cookies Can Be Enjoyed Without Icing As Well.
To Store – Keep in an airtight container or zip lock bag for up to a week or in the freezer, un iced, for up to 3 months.
How to Make Thick Cookies
- Don’t over beat your eggs! Over mixing the eggs will make your cookies fall flat.
- Using baking powder will help your cookies to be fluffier and rise higher.
- Do not let your butter get warm. Room temperature butter is actually slightly cool to the touch.
MORE TREATS YOU MIGHT LIKE TO TRY
If you liked this recipe, I think you’ll really enjoy these other treats on the blog:
- Honey Whipped Cream
- Gluten Free Funfetti Ice Box Cake
- Strawberry Marshmallows
- Strawberry Whipped Cream
- Honey Lollipops
If you try this recipe, I would love it if you use the 5 star rating in the comments below! It helps me so much!