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Heavenly Vanilla Latte Cookies

vanilla latte cookies - featured image

Soft and chewy cookies inspired by the cozy flavors of a vanilla latte, combining subtle espresso and creamy vanilla for a comforting treat perfect for any time of day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso powder
  • 2 tablespoons milk (whole or 2%, can substitute almond or oat milk)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and instant espresso powder. Set aside.
  3. In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully incorporated and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula. Add the milk as you mix to keep the dough soft but not sticky. Stop mixing as soon as the flour disappears.
  6. Use a tablespoon or cookie scoop to portion dough onto baking sheets, spacing about 2 inches apart. Slightly flatten the tops with your fingers for an even bake.
  7. Bake for 10-12 minutes, until edges are set and golden but centers still look soft.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use softened, not melted butter to prevent greasy dough and excessive spreading. Cream sugars well for tender crumb. Use instant espresso powder for best flavor and texture. Avoid overbaking to keep cookies soft. Chill dough for 15 minutes if cookies spread too much. For extra vanilla latte aroma, sprinkle a pinch of espresso powder on top before baking.

Nutrition

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