These Browned Butter Coffee Cookies are my favorite cookies! I can’t help but say it every time I make them. Which, by the way, I’ve been making for well over a year, and every time I take a ton of pictures of these to blog about, but I’m just now getting around to it. So the photos in this blog post are from many different batches — some gluten-free flour, and some all-purpose flour (which is why some look taller than others). Both versions (GF and wheat) are delicious!

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Brown Buttered Coffee Cookies Ingredients

• 2 ½ cups all-purpose flour – regular wheat or gluten-free*
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 4 teaspoons instant coffee grounds
• 1/2 teaspoon kosher salt
• 3/4 cups butter, browned and returned to room temperature, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• Flaky sea salt, optional for topping on cooked cookies.

*Find my favorite homemade gluten-free flour blend recipe here. Add 1 ½ teaspoons of xanthan gum, unless you are using a store-bought brand that already has this added.

Directions

1. To brown the butter, place the butter in a small saucepan. Place over low heat, and using a sauce whisk, slowly stir the butter constantly, until the butter melts, bubbles, and begins to turn brown. You will see small brown flakes, and it will smell nutty and toasted. Instantly, remove from heat to avoid burning. This whole process will take several minutes. Allow the butter to cool completely and begin to solidify until it is room-temperature consistency. You can transfer to a glass bowl and refrigerate to speed up the process.
2. In a mixing bowl, add the flour (and xanthan gum if needed), baking soda, cornstarch, instant coffee powder, and salt.
3. In another mixing bowl, add the butter, brown sugar, and granulated sugar. Using a stand mixer with a paddle attachment, cream the butter and sugars together for 5 minutes, until the butter is light and fluffy.
4. Add one egg at a time, mixing until combined after each egg. Add the vanilla and mix.
5. Add the flour mixture in small increments, mixing well after each addition, until it is all mixed in.
6. Using a cookie scoop, make equal-sized cookie-dough balls on a parchment paper-lined cookie sheet. Chill for one hour. For space-saving, you can put all the cookie-dough balls on one cookie sheet, even if they are touching.
7. After one hour of chilling, preheat the oven to 350°F. Spread the cookie dough balls out, so they have room to spread, about 2 inches between each ball. Bake for 8–10 minutes.
8. Optional — sprinkle with flaky sea salt.

The Best Brown Butter Coffee Cookies

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Ingredients

• 2 ½ cups all-purpose flour – regular wheat or gluten-free*
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 4 teaspoons instant coffee grounds
• 1/2 teaspoon kosher salt
• 3/4 cups butter, browned and returned to room temperature, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• Flaky sea salt, optional for topping on cooked cookies.

Instructions

1. To brown the butter, place the butter in a small saucepan. Place over low heat, and using a sauce whisk, slowly stir the butter constantly, until the butter melts, bubbles, and begins to turn brown. You will see small brown flakes, and it will smell nutty and toasted. Instantly, remove from heat to avoid burning. This whole process will take several minutes. Allow the butter to cool completely and begin to solidify until it is room-temperature consistency. You can transfer to a glass bowl and refrigerate to speed up the process.
2. In a mixing bowl, add the flour (and xanthan gum if needed), baking soda, cornstarch, instant coffee powder, and salt.
3. In another mixing bowl, add the butter, brown sugar, and granulated sugar. Using a stand mixer with a paddle attachment, cream the butter and sugars together for 5 minutes, until the butter is light and fluffy.
4. Add one egg at a time, mixing until combined after each egg. Add the vanilla and mix.
5. Add the flour mixture in small increments, mixing well after each addition, until it is all mixed in.
6. Using a cookie scoop, make equal-sized cookie-dough balls on a parchment paper-lined cookie sheet. Chill for one hour. For space-saving, you can put all the cookie-dough balls on one cookie sheet, even if they are touching.
7. After one hour of chilling, preheat the oven to 350°F. Spread the cookie dough balls out, so they have room to spread, about 2 inches between each ball. Bake for 8–10 minutes.
8. Optional — sprinkle with flaky sea salt.

Notes

*Find my favorite homemade gluten-free flour blend recipe in the blog post. Add 1 ½ teaspoons of xanthan gum, unless you are using a store-bought brand that already has this added.

Find more of our cookie recipes here.