Crunchy and light with a subtle espresso kick, these Italian espresso cookies are a coffee-lover’s twist on the classic wine cookie, finished with chocolate chips and a sugar crust.
These Italian espresso cookies are light and crunchy with a subtle coffee flavor, a sugar-dusted finish, and plenty of chocolate chips in every bite. Inspired by the classic Italian wine cookie, they offer a bold new flavor with a familiar, satisfying crunch, perfect for enjoying alongside your afternoon espresso.
The idea actually came after baking a batch of wine cookies, my husband suggested using leftover coffee instead of wine (I had plenty on hand), so I gave it a try. The result was a not-too-sweet cookie with rich flavor and a satisfying crunch; if you love my olive oil chocolate chip cookies, you’ll love this lightly sweetened Italian coffee cookie
Why You’ll Love These Cookies
- Coffee-forward but not overpowering: These Italian espresso cookies have just the right amount of espresso flavor to enhance the cookie without overwhelming it.
- Perfect for holidays or everyday: Made with simple pantry ingredients and no butter or eggs, these cookies are just as welcome on a holiday tray as they are for snacking.
Ingredient Notes
- Strong brewed coffee: This is the star flavor, so use a rich, full-bodied coffee or espresso. Let it cool completely before mixing into the dough to avoid melting the sugar.
- Olive oil: Light olive oil works best for a neutral flavor. It gives these cookies their signature crisp texture without the need for butter.
- Two types of sugar: A mix of granulated and brown sugar adds depth and just the right amount of sweetness. The dough is rolled in sugar before baking for a crisp, crackly finish, cane sugar can be used here for a coarser texture.
- All-purpose flour: The base of the cookie. Be sure to spoon and level the flour for accurate measurement and an even texture.
- Chocolate chips: Regular semi-sweet chocolate chips are folded in for a little richness in every bite. Mini chips can be used if you want smaller bursts of chocolate.
How to Make Italian Espresso Cookies
Start by whisking together the cooled coffee, vanilla, olive oil, both sugars, and a pinch of salt. Once combined, add the dry ingredients, flour and baking powder, then fold in the chocolate chips. The dough should be soft but not sticky. Be careful not to overmix. Cover the bowl and refrigerate the dough for at least one hour. This helps firm it up so the cookies keep their shape while baking.
Once chilled, pinch off small pieces of dough and roll them into short, thick ropes.
Bring the ends together to form a circle. Lightly dip or roll each one in sugar, then place on a parchment-lined baking sheet.
Bake in a preheated oven until golden and slightly crisp. Let the cookies cool completely, they’ll firm up even more as they rest. Enjoy an Italian espresso cookie with an afternoon coffee or tuck them into a holiday gift box to share!
Espresso Cookies Tips and Variations
- Mix by hand or with a mixer: You can make the dough in a large bowl without a stand mixer. Gradually stir in the sifted flour and baking powder, then knead gently on a lightly floured surface about 10 times until a soft dough forms.
- Chill before baking: Don’t skip the chill time. It firms up the dough, helps the cookies hold their shape, and enhances the texture.
- Adjust bake time to your taste: For crisp, wine-cookie-style Italian espresso cookies, bake for the full 25–30 minutes. For a slightly softer bite, check at 18-20 minutes.
- Not your usual chocolate cookie: Many espresso cookie recipes lean toward rich chocolate bases, like chocolate shortbread cookies. These cookies stand out with a crisp texture, subtle sweetness, and bold coffee flavor.
Espresso Cookies Tips and Variations
- Mix by hand or with a mixer: You can make the dough in a large bowl without a stand mixer. Gradually stir in the sifted flour and baking powder, then knead gently on a lightly floured surface about 10 times until a soft dough forms.
- Chill before baking: Don’t skip the chill time. It firms up the dough, helps the cookies hold their shape, and enhances the texture.
- Adjust bake time to your taste: For crisp, wine-cookie-style Italian espresso cookies, bake for the full 25–30 minutes. For a slightly softer bite, check at 18-20 minutes.
- Not your usual chocolate cookie: Many espresso cookie recipes lean toward rich chocolate bases, like chocolate shortbread cookies. These cookies stand out with a crisp texture, subtle sweetness, and bold coffee flavor.
recipe FAQs
Like traditional wine cookies, these are shaped into rings, coated in sugar, and baked until crisp. The difference is they use strong coffee instead of wine for a coffee-forward twist.
No, this recipe needs brewed coffee to add moisture to the dough. Instant espresso powder alone won’t provide enough liquid, and the texture will be off.
It hasn’t been tested, but you could try it. Just note the cookies will likely turn out softer and more cake-like in texture.
If the dough warms up and becomes difficult to work with, simply place it back in the fridge for 10–15 minutes. Chilling helps firm it up again for easier rolling and shaping.
Storage
- Room temperature: Store in an airtight container for up to 1 week. Italian espresso cookies stay crisp and flavorful.
- Freezing: Freeze cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
More Coffee Friendly Treats
Love coffee? Then I think you are going to like these Italian Espresso Cookies! Crunchy and delicious. Enjoy!
- 6 tablespoons strong coffee 90g
- ½ teaspoon vanilla extract
- ⅓ cup light olive oil 70g
- ¼ cup granulated sugar 50g
- ¼ cup brown sugar (lightly packed) 45g
- 1 pinch salt
- 2¼ cups all purpose flour 281 g
- ½ teaspoon baking powder
- ⅓ cup chocolate chips (semi sweet) 60g
EXTRAS
- 4-6 tablespoons granulated sugar (or cane sugar)
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In the mixing bowl add the coffee, vanilla, oil, sugars and salt, beat one minute to combine. Sift in the flour and baking powder, add the chocolate chips, beat on low to form a dough, do not over mix. The dough should be soft and not sticky.
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Cover and chill for one hour at least.
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Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
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Remove the dough from the fridge. Cut off a little dough at a time, roll into a small chubby rope (about 5-6 inches / 13-15 cm long) and bring ends together to form a circle. Dip in sugar and and place on the prepared baking sheets, bake for approximately 25-30 minutes, or golden in colour. Enjoy!
17 cookies about the dough was about 35g each and 13 cm long. I bake them for about 20 minutes because we like them crunchy, you could go shorter and they’ll be softer.
Storage
Room temperature: Store in an airtight container for up to 1 week. Italian espresso cookies stay crisp and flavorful.
Freezing: Freeze cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 11g | Calcium: 13mg | Iron: 1mg | Phosphorus: 26mg
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