Chewy Cardamom Spiced Coffee Sugar Cookies

My First Coffee Cookie Mistake

I once used brewed coffee in cookies. What a mess! The dough was a soggy puddle. I still laugh at that. Now I use instant espresso powder. It gives big flavor without the wetness.

This matters because baking is a science. Wet and dry ingredients must balance. That’s why this recipe uses powder. It gives you that deep coffee taste in a chewy cookie. Have you ever had a baking disaster? What happened?

Why Cream Cheese is the Secret

You might wonder about the cream cheese. It is not for frosting! It is the magic inside. It makes the cookie soft for days. It also gives a tiny tang. That tang plays nicely with the sweet coffee.

Melting the butter is key too. It mixes easier with the cream cheese. You will see little lumps. Do not worry. They will smooth out. Trust the process. Doesn’t that smell amazing already?

The Spice That Whispers

Cardamom is my favorite spice. It is warm and a little citrusy. It does not shout. It just whispers in your ear. In these cookies, it whispers behind the coffee. They become best friends.

Fun fact: Cardamom pods are often called the “queen of spices.” This matters because food is about adventure. Trying a new spice is a small, happy risk. What is a spice you love but others might not know?

Rolling and Smashing Dough Balls

This part is fun. Roll the dough into 24 balls. Your hands will get a little sugary. Then, roll each ball in that extra sugar. This gives a sparkly, crunchy coat.

Now, get a drinking glass. Use the bottom to smash each ball flat. Do not press too hard. You want them about 2 inches wide. I like to do this with my grandkids. It is a perfect job for little helpers.

Knowing When They’re Done

Bake them one sheet at a time. This is important. It helps the oven heat evenly. Set your timer for 7 minutes. Then rotate the sheet. This stops one side from browning too much.

They bake for 11 to 13 minutes total. The edges will look set. They will just begin to turn golden. Let them cool on the sheet. They firm up as they cool. This patience matters. It gives you the perfect chewy bite. Do you prefer chewy or crunchy cookies?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 ¼ cups (11¼ ounces/319 grams)
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Table salt	½ teaspoon
Ground cardamom	½ teaspoon
Sugar	1 ½ cups (10½ ounces/298 grams), plus ⅓ cup for rolling	Divided use
Cream cheese	2 ounces (57 grams)	Cut into 8 pieces
Unsalted butter	6 tablespoons	Melted
Vegetable oil	⅓ cup
Instant espresso powder	2 tablespoons
Milk	1 tablespoon
Egg	1 large

My Chewy Cardamom Coffee Cookies: A Cozy Kitchen Story

Hello, my dear. Come sit at the table. I want to tell you about my favorite cookie. It smells like a cozy morning and a fancy bakery all at once. The secret is a little cardamom. My friend Anna first shared it with me. We laughed so hard that day. Doesn’t that smell amazing?

These cookies are chewy and just sweet enough. They have a warm, spicy hint from the cardamom. The coffee flavor is deep and friendly, not bitter. I still make them every holiday. Let’s bake them together. Here is how we do it.

Step 1: First, get your oven ready. Move a rack to the middle. Heat it to 350 degrees. Line two big baking sheets with parchment paper. Now, grab a medium bowl. Whisk your flour, baking powder, baking soda, salt, and cardamom together. Set this lovely, spiced flour aside. Step 2: Now for the fun part. Put the cream cheese and 1 ½ cups of sugar in a big bowl. Pour the melted butter right over it. Whisk it together. It will look a little lumpy. That is perfectly fine. (Hard-learned tip: Let your butter cool just a bit. If it’s too hot, it will melt the cream cheese into soup!). Whisk in the oil. Mix the espresso powder with milk in a small cup. Add that and the egg to your big bowl. Whisk until it’s smooth. Step 3: Pour your flour mixture into the wet ingredients. Stir with a spatula. A soft dough will form. It will be a beautiful brown color. I love this part. The kitchen starts to smell like magic. Step 4: We will make 24 cookies. Scoop the dough into equal balls. Roll them in your hands. Now, roll each ball in the extra sugar you set aside. Place twelve on each sheet. Use the bottom of a glass to flatten them. Sprinkle the tops with more sugar. Do you know why we roll them in sugar twice? Share below! Step 5: Bake one sheet at a time. This helps them bake evenly. They need about 11 to 13 minutes. Rotate the sheet halfway through. You will know they are done when the edges look set. Let them cool on the sheet for five minutes. Then move them to a rack. Try to wait until they cool. I know it’s hard!

Cook Time: 11-13 minutes per batch
Total Time: About 1 hour
Yield: 24 cookies
Category: Dessert, Cookies

Three Fun Twists on Our Cookie

Once you know the basic recipe, you can play. Here are my favorite little changes. Each one makes a whole new cookie. I love seeing what you create in your own kitchen.

The Chocolate Swirl: Add a handful of chocolate chips to the dough. Just fold them in gently before rolling.

The Orange Sparkle: Use orange zest instead of cardamom. Roll the dough balls in sugar mixed with a little cinnamon.

The Nutty Crunch: Press a pecan or walnut half right into the top of each cookie before baking.

Which one would you try first? Comment below!

Serving Them Up With Style

These cookies are wonderful all on their own. But sometimes, you want to make it special. For a pretty plate, dust them with a little powdered sugar. Serve them with a scoop of vanilla ice cream. The warm cookie and cold cream is heaven.

What to drink? For a cozy evening, a glass of cold milk is perfect. For the grown-ups, a small glass of amaretto or a creamy espresso martini is lovely. It echoes the coffee in the cookie. Which would you choose tonight?

Keeping Your Cookies Cozy

These cookies stay chewy for days. Just tuck them in an airtight container. They are happy on the counter for up to five days.

You can freeze the dough balls for later. Roll them in sugar first. Then lay them on a tray to freeze solid.

Once frozen, pop them into a bag. I once forgot a batch in my freezer for a month. They baked up perfectly when my grandson visited!

Batch cooking like this saves so much time. It means fresh cookies are always just minutes away. Have you ever tried storing cookie dough this way? Share below!

Cookie Troubles? Easy Fixes!

First, if your cookies spread too much, your butter was too warm. Make sure your melted butter has cooled a bit. I remember when my first batch turned into one giant cookie!

Second, if they taste bitter, your espresso powder might be old. Fresh powder gives a lovely coffee warmth, not bitterness. This matters because good flavor makes all the difference.

Third, if they are cakey, you might have over-measured the flour. Spoon the flour into your cup, then level it off. Getting this right builds your baking confidence. Which of these problems have you run into before?

Your Quick Cookie Questions

Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be slightly more crumbly.

Q: Can I make the dough ahead? A: Yes! It chills well for three days. Let it soften a bit before rolling.

Q: What if I don’t have cardamom? A: A teaspoon of cinnamon works nicely. It will be a different, but still delicious, spice cookie.

Q: Can I double the recipe? A: Absolutely. Just mix in a very large bowl. You will get lots of happy cookies.

Q: Any optional tips? A: A tiny pinch of black pepper makes the cardamom sing. Fun fact: Cardamom and pepper are related! Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these as much as I do. The smell of coffee and cardamom is pure comfort. It always reminds me of rainy afternoons with my family.

I would be so delighted to see your creations. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! Your photos make my day.

Happy cooking!

—Grace Ellington.