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!

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!

4.34 from 3 votes
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
  • 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
  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!

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  • Linda says:

    How large were your circle cookies? I’m cutting mine into heart shapes, but the size will affect baking time. I’m at the refrigerated raw dough stage and the little bit that somehow SNEAKED into my mouth is DELICIOUS!

  • L. says:

    What grind of coffee did you use?

  • Cathi says:

    I wonder how these would taste if you used a flavoured coffee, like hazelnut or vanilla bean, or…, or…,

    • Jenna says:

      I used snickerdoodle coffee with these tonight, they were delicious!!!
      also I didn’t have enough time to chill the dough enough, so I rolled the dough into balls to bake them and they came out great!

  • Neena says:

    These definitely had to be made into drop cookies. Hopefully they still turn out.

  • Kim says:

    These turned out horribly for me. Just melted into big blobs. Didn’t hold their shape at all. The taste is excellent. I did use two tablespoons of coffee. I was just hoping for a “pretty” cookie to share. I don’t know if refrigerating them before baking would help of not. Really disappointed.

    • Amanda says:

      So sorry! Cookies not holding their shape can be a number of different factors. Glad you enjoyed the flavor though.

    • Sam M. says:

      The flavor of these is amazing – reminded me of Starbucks.

      Unfortunately, I had a similar experience to Kim. I tried two different batches, after cooling them for an entire night, and neither batch would roll out without sticking. I tried to do drop cookies, but they just wanted to turn into uncooked puddles. Not sure what I did wrong…

      Any possible suggestions?

      • Amanda says:

        Feel free to add more flour if your dough is too sticky. 🙂

    • Nancy says:

      Recipe called for refrigeration a minimum of 1 hour, preferably overnight.

  • Krissy says:

    about how many cookies does this recipe do?

  • Allison says:

    Love the idea of the ice cream sandwiches! About how many cookies does this recipe make?

  • Lisa Hoover says:

    I made them…refrigerated them overnight and they rolled out perfectly. Turned out great! Made 1 1/2 doz is all. Saving them for christmas eve.

    • Amanda says:

      Wonderful!!! Merry Christmas!

  • Kim Weir says:

    I thought I’d try theses and I love how they turned out, however I wish it had a stronger coffee taste. The batter taste perfect, but it is almost as if most of the coffee flavor from the dough bakes out and isn’t as strong in the finished product. For coffee lovers like myself and my boyfriend, would you suggest just adding another tablespoon or two of the ground coffee (I didn’t have instant so I used freshly ground)? Also could you recommend any good coffee frosting recipes or do you maybe have one yourself?


  • Ana says:

    Can you use espresso powder? If so how much.

  • Glenda says:

    Tried your recipe tonight! Turned out brilliantly ???? Thank you.

  • Lorri Tucker says:

    I don’t ever do cut out cookies. So I added another 1/2 cup of flour and divided the dough in half. I put each half in Saran Wrap for a couple hours in the fridge and formed my own slice and bake cookies. I’ve left out coffee (which were awesome by the way!) and added almond and almond extract and also made a batch with extra cinnamon with coffee. I’ve found my go to sugar cookies recipe. Thank you!!

  • Jessica says:

    Are the cookies supposed to be slightly soft??

  • Lisa says:

    I made these tonight. I added about 1/4 cup of flour to the original recipe, and some white chocolate chips and they came out amazing. I rollled them into balls , then dipped them in flour, and patted them. Maybe the best cookies I’ve ever tasted.

  • Raufikat says:

    Hi Amanda,
    How are you? I made these cookies a few months ago and they were delicious, worked as promised. The dough was rollable and I got a cookie with a lovely coffee aroma and taste.

    I made them again yesterday and the dough was impossible to roll. I was like a really thick batter. I had to add a boatload of flour to it, which fixed the problem.

    Did you change the recipe? Has it always been 2 eggs and 2 1/4 cups of flour? What did I do wrong?


    • Amanda says:

      Hi! I did not change the recipe. So sorry for any issues!

  • Jill Henry says:

    What kind of icing would you reccomend for these cookies? 🙂

  • Dabbabi Asma says:


  • Dabbabi Asma says:

    Thanks for the recipes

  • 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.

  • Sam says:

    I’ve made these cookies for the past 4 years and EVERYONE wants them!! I leave half plain and dip half in dark chocolate. They are amazing!!!

    Btw I also shared the recipe with neighbors and friends!

    • Amanda Rettke says:

      Thrilled you like them Sam!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.