coffee sugar cookies

I was hanging out on Pinterest the other day and came across some Coffee Sugar Cookies.  Intrigued by the picture I clicked on the pin and low and behold… I made them!  Ha.  Talk about forgetfulness.  I think it’s post-pregnancy-i-have-five-children-and-nine-chickens-brain.

Coffee Sugar Cookies!

Seeing how horrible my original pictures were I decided to update the recipe and shoot some new shots.  Also, the idea of coffee sugar cookies seemed fabulous!  Two of my favorite things in one place.

Sugar + Coffee = Happiness Coma

Coffee Sugar Cookies!



However, I actually decreased the amount of coffee in the recipe.  You can see that the gorgeous flakes of caffeinated awesomeness are still thoroughly dispersed throughout.  There is more than enough to add a little spring to your step!

Which leads me to another alteration… I made it with decaffeinated grounds. I am still a nursing mom and in the slight chance that my kids might sneak one I figured it was for the best.  You can certainly opt for full caffeinated fun!

coffee sugar cookies


  • 1 cup butter softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 2 tbsp. fresh ground coffee (you can also use instant crystals or powder)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (I used kosher)


  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
  3. In separate bowl add together flour, baking powder, cinnamon, and salt.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat.
  5. Chill this dough for at least one hour, preferably overnight.
  6. When you are ready to bake, preheat oven to 350 degrees.
  7. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
  8. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.

Coffee Sugar Cookies with Pink Buttercream


Here is the thing with these cookies.  They are good, they live up to their name well.  But I actually prefer them when a few adaptations are made.  For instance, adding mounds of glorious pink buttercream frosting.  Cherry buttercream frosting to be exact.

The combination of the slightly bitter cookie with the subtle cherry frosting is kinda sorta totally awesome.

Then I took it one step further.

I made ice cream sandwiches.

Coffee Ice Cream Sandwiches with Chocolate Ice Cream!


The ice cream was Double Chocolate Chunk and it was seriously amazing.  I keep trying to think of descriptive words and say things about how delicious they are and all I can think of is… amazing.

Double Chocolate Chunk Coffee Sugar Cookie Ice Cream Sandwiches.

Pretty sure I can officially retire from food blogging now.

Well, until the next crop of zucchini comes in.  Hello double chocolate zucchini cupcakes!




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  1. says

    oh amanda, those are my two favorite things, too – and adding chocolate ice cream to the mix, which is my third favorite thing? ah-maaaazing!! thank you for this. will need to make them. tonight. or right now.

  2. Renee C says

    Quick question. Not a cofee drinker but was wondering if you could substiture espresso powder? I’m presuming you’d use half?

  3. Kim says

    YUM!! I can’t wait to make these! Do you roll them out to 1/2″, or should it be thinner? I’ve noticed most recipes are 1/8-1/4″.

  4. Nancy says

    You had me hooked with the cookies alone…then came the buttercream. I thought, “Oh yes, I could eat those with buttercream!” The killer was the ice cream sandwiches. OMG Now I simply MUST make these cookies!!

  5. says

    I’m confused… In your first posting of this recipe, which i just read, you state that you do not like coffee and had to depend on your hubby’s opinion of the cookies. I take it that has changed?

    • says

      Yes, when I first made these cookies years ago I did not like cookies. I started drinking it not too long after, and am now fully addicted to the glorious morning beverage. I talk about that quite often on my blog! :)

  6. Samantha says

    Amanda, this recipe looks amazing! I just have one question, does the coffee have to be made or just use the coffee grounds as they are? Looking forward to making this recipe! Thank you!(:

  7. Heather Parker says

    I pretty much followed the recipe when I made these tonight, and they turned out great! The coffee makes them so yummy!

  8. AnnLouise says

    Hmmm… I am thinking I can use up that raspberry buttercream frosting (left over from French Macarons). But may add cocoa to the batter for Chocolate Espresso sugar cookies with Raspberry Buttercream frosting? On the agenda for tomorrow morning!

  9. Alllison says

    Definitely let the dough chill for more than an hour… mine is back in the refrigerator since it was way mushy. Will try again in the AM! I did bake one though and it was delish!!

      • says

        If you notice that your dough is too soft, not as firm as you would like, you can certainly add in a bit more flour to reach your desired consistency. There are many factors that can contribute the moisture levels in cakes; humidity and quality of ingredients just to name a couple. You may need to make an adjustment, such as adding more flour, to make it work in your home.

  10. Salwa says

    First time here. Awesome blog!
    These cookies looks so good especially with the chocolate ice cream!. I am definitely making these tonight.
    One question please butter is it salted or unsalted or doesn’t matter?

    Thank you!

  11. CLB says

    The recipe looks terrific – just one quick question. How many cookies is the recipe supposed to make? I am attending a cookie exchange and need to make 5 dozen cookies. Do I double, triple, etc. the recipe?

    Thank you.

    • CLB says

      WOW! I went ahead and made the recipe to see how many cookies it made. I have lots of cookie cutters, but not round so I used the bottom (not top so when you open the can you don’t get raw dough contamination) of an 8 ounce can of Hunts Tomato sauce as my cutter and got 68 cookies!

      I found a recipe for a coffee drizzle on another site (Betty Crocker Cafe Coffee Cookies) that tastes AMAZING on these coffee cookies. You just mix 1/2 teaspoon instant coffee or instant espresso dry granules – I used the regular Folgers dry coffee that I put in the cookie dough, 1 Tablespoon of water and 1/2 cup powdered sugar together to make the glaze. Just be sure the drizzle sets before you store cookies and use layers between them – ex with wax paper.

      Thank you for such an delicious and easy coffee cookie recipe!

  12. Mita says

    Instead of rolling out the dough, can I just make balls and flatten them? Are they going to spread a lot and how many cookies did you get out of this dough?