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Coffee Marble Cookies

A plate piled high with freshly baked Coffee Marble Cookies showing distinct brown coffee swirls.
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A recipe for sugar cookies featuring a distinct swirl pattern created by combining vanilla and coffee-flavored doughs.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 tablespoon hot water

Instructions

  1. Beat the softened butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Divide the dough evenly into two separate bowls.
  4. In one bowl, mix the espresso powder with the hot water until dissolved. Add this coffee mixture to one dough portion and mix until the color is uniform. This is your coffee dough. The other portion remains vanilla dough.
  5. Wrap both dough portions separately in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Take small, equal-sized pieces of both the vanilla and coffee doughs. Roll each piece into a small ball.
  8. Place one vanilla ball and one coffee ball side-by-side on your work surface. Gently press them together, then roll them together lightly to form a single log about 1 inch thick.
  9. Twist the log gently a few times to create a swirl pattern, but do not overmix, or the colors will blend completely.
  10. Slice the twisted log into rounds about 1/4 inch thick. Place the rounds on the prepared baking sheets, leaving 2 inches between them.
  11. Bake for 9 to 11 minutes, or until the edges are lightly set. Do not overbake.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use high-quality instant espresso powder for the strongest coffee flavor without adding excess liquid.
  • For a more dramatic marble effect, use slightly larger pieces of one color dough than the other before twisting.
  • If the dough becomes too soft while shaping, return it to the refrigerator for 10 minutes.

Nutrition

Find it online: https://whiskdaily.com/coffee-marble-cookies-recipe/