coffee sugar cookies

filed under: Sugar Cookies on August 21, 2014

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!

3 from 1 vote
Coffee Sugar Cookies!
coffee sugar cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

I was hanging out on Pinterest the other day and came across some Coffee Sugar Cookies.

Course: Dessert
Cuisine: American
Keyword: coffee sugar cookies
Servings: 6 serving
Author: Amanda Rettke
Ingredients
  • 1 c butter softened
  • 1 1/2 c granulated sugar
  • 2 eggs
  • 2 tbsp. fresh ground coffee you can also use instant crystals or powder
  • 1/2 tsp. vanilla
  • 2 1/4 c flour
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt I used kosher
Instructions
  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!

Coffee Sugar Cookies!

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Comments

  • CBH says:

    I just made these with instant espresso powder & sprinkled some organic raw sugar on the top and they are AWESOME! I didn’t chill my trial ones and they are big but yummy. My adult kids are going to LOVE them. Thank you for the awesome recipes.

  • Pam says:

    I made these, and put 1/4 cup tasters choice, chilled them, rolled them into balls, semi flattened them with a fork.
    They are a gingersnap color, but the TASTE!!!! DELICIOUS! Just like a cappuccino!

  • Rebecca Mitchell says:

    I am baking these tonight. I had to add about 1/4 c flour. The dough was way to soft. I added some dark chocolate nibs. The dough is amazing! I cant wait to taste the cookies.

  • Cheri says:

    I m not quite sure what you did other than add coffee at the end to achieve that color and flecks. Because mine also turned a gingerbread brown color as soon as I poured the egg/coffee mixture into the sugar butter mix. And remained when the flour part was added. Next time I think I will have to add the coffee at the end and mix gently because mine do not resemble this at all. We’ll see how they taste after the dough is ready to bake.

  • Kaitlyn says:

    Have you tried this recipe with different shapes or just circles? Would it hold it’s shape for Christmas cookie shapes?

  • Deneane says:

    I added the espresso powder right at the end of mixing in the dry ingredients to keep the light color. Definitely not enough flour to me a roll & cut cookie so I wound up pressing them on the cookie sheet with the botyom.of a glass covered in flour. I feel like there should be almost a half-3/4 cup more flour in this recipe.

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