These Cappuccino Swirl Cookies are as delicious as they are beautiful! They’ve got that perfect mix of coffee flavor and sweet vanilla, all swirled together in a soft, buttery cookie. They’re great for coffee lovers, fun to make with kids, and look super fancy without being hard to pull off.

Let’s get baking!

this for later!

What You’ll Need

For the Cookie Dough:

• 2 ½ cups (315g) all-purpose flour
• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Cappuccino Swirl:

• 1 tablespoon instant espresso powder
• 1 tablespoon hot water
• 2 tablespoons unsweetened cocoa powder

Pro Tips

1. Use fresh espresso powder – The coffee flavor is key, so make sure your espresso powder is fresh and strong.
2. Chill the dough – This makes it easier to roll and helps keep the swirls sharp when baking.
3. Roll evenly – When layering the two doughs, try to roll them out evenly so the swirls come out perfect.
4. Don’t overbake – These cookies should be just lightly golden at the edges for the best texture.
5. Let them cool completely – The flavors develop even more as they cool, and they firm up nicely.

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Whisk
• Rubber spatula
• Rolling pin
• Parchment paper
• Sharp knife
• Baking sheet

Substitutions & Variations

• Swap espresso powder for strong instant coffee if needed.
• Try dark brown sugar instead of granulated sugar for a richer taste.
• Add a pinch of cinnamon for a little spice!
• If you don’t want cocoa, just use extra espresso for a full coffee flavor.

Make-Ahead Tips

• The dough can be made a day in advance and kept in the fridge until you’re ready to roll and bake.
• You can freeze the rolled dough logs and slice when needed—just bake straight from the freezer, adding a minute or two to the time.

How to Make Cappuccino Swirl Cookies

Step 1: Cream Butter & Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.

Step 2: Add Flour & Salt

Gradually mix in the flour and salt until a soft dough forms.

Step 3: Make the Espresso Swirl

In a small bowl, dissolve the espresso powder in hot water. Stir in the cocoa powder until smooth. Take half of the cookie dough and mix it with this espresso mixture. Now you have one vanilla dough and one coffee dough.

Step 4: Roll & Layer the Doughs

Roll out both doughs into equal-sized rectangles, about ¼ inch thick. Place the coffee dough on top of the vanilla dough and gently press together.

Step 5: Roll into a Log

Carefully roll the doughs together into a tight log. Wrap in plastic wrap and chill for at least 1 hour.

Step 6: Slice & Bake

Preheat oven to 350°F (175°C). Slice the dough into ¼-inch rounds and place them on a parchment-lined baking sheet. Bake for 10–12 minutes until the edges are just golden.

Step 7: Cool & Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy with a cup of coffee or a glass of milk!

Leftovers & Storage

• Store in an airtight container at room temp for up to 1 week.
• Freeze baked cookies for up to 3 months—just thaw and enjoy!
• Freeze the unbaked dough log and slice fresh cookies anytime.

Final Thoughts

These cookies are seriously a showstopper! They’re buttery, slightly crisp, and packed with coffee flavor. Let me know if you try them—drop a comment below with your thoughts or any questions. Happy baking! 🍪☕💛