I love that Valentines Day is coming up because it is giving me lots of excuses to bake.

But for today, I just want to focus on Valentine’s Day morning.

I baked a cookie that I thought would be perfect for the Average Joe. (that’s a hint)

And, to be honest, it’s not my favorite recipe. Why would I even admit that? Well, because I am weird.


Coffee Sugar Cookies!

Coffee Sugar Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 c butter softened
  • 1 1/4 c sugar
  • 2 c flour
  • 1/2 tsp. baking powder
  • 2 eggs
  • 2 tbsp. fresh ground coffee you can also use instant crystals or powder
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt I prefer kosher when baking


  • In a mixer, cream together butter and sugar.
  • In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
  • In separate bowl add together flour, baking powder, cinnamon, and salt.
  • Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat.
  • I would chill this dough for AT LEAST one hour, preferably overnight.
  • When you are ready to bake, preheat oven to 375 degrees and bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Coffee Sugar Cookies

See, this cookie has freshly ground coffee in it.

And I just dont like coffee.

There. I said it. Can we still be friends?

But my hubby loves coffee and said he really enjoyed these… so, I dont know. If anyone makes them, please let me know what your verdict is.

I originally wanted to make a heart cookie that would fit on the edge of your coffee mug so I made up these templates not really knowing how it would work.

Does anyone else think that looks like the gingerbread man of death?

My template worked pretty well, except I decided to go back and cut out the slot where it fits on the cup after I had baked the cookie.

*If you do it this way as well, I recommend cutting it fairly soon after the cookie gets out of the oven, when it is still slightly warm and soft. When it hardens its difficult to cut without some cracking or breakage.

So it actually worked pretty well. Except I sorta couldn’t get the image of the evil sabertoothe gingerbread man out of my head, so I tried making some plain ole hearts.

This was supposed to be for Valentines Day after all.

I liked them.

But there is a lot of coffee in those suckers. Every single black fleck is a grain of pure caffeine. Or something.

My kids kept asking for a bite.

Um, lets see… pure sugar and coffee in a four year old? Uh, no. I dont think so.

It turns out I could just use a regular old heart shape then cut out the slot after it was baked. No template needed.

Whew. Did I mention I’m slightly terrified of psycho evil revenge seeking sabertoothe gingerbread man?

Just sayin.

So to get back on the Valentines morning theme..

I thought a traditional sentiment might be cute.

But then, as I was looking for a good mug to take pictures with, I came across my hubbies favorite mug of all time.

And I knew I could totally make this special.

Hubby loves him some Tigger.

He also mentioned that he liked to cookies better with frosting on them.

I would have to second that.

This is just buttercream frosting that I had in the fridge.

It was DELICIOUS on these cookies.

I am talking like awesome, why have I never thought of this before its too good to be true delicious.

Here’s the recipe. Please let me know if you try it, I would love some feedback from someone other than my hubby. 😉


(There is a recipe similar to this in a book by Maxwell House.)

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made these last week. I didn’t expect them to be so flat, but I also didn’t roll them out and use cookie cutters; I just rolled them into balls. That being said, these are really good! I shared a lot of them because I realized after a couple of nights that maybe coffee cookies aren’t the smartest treat to have at night after the kids are in bed. I’ve had great reviews on them from people who like coffee. Thank you for the recipe! I’ll definitely be making them again!

  2. Hey, I just tried making these. I did not let them sit over night, so that may be the problem. They don’t look anything like yours! Yours are whiter. I used instant coffee. The dough tasted very good, but cooking them they were very runny and burned the edges. After cooking them they taste mainly like cinnamon. I’m going to make a coffee icing. It’s very good. Just powderd sugar, stick of butter 1/4 cup shortening instant coffee pack and milk. I’ll try and make more after they refrigerate tonight and maybe ice them also

    Is there anything else I could try, or maybe something I’ve done wrong?


  3. I wanted to know how the batter is supposed to come out looking. My batter came out goopy, similar to a cake batter. Is it something I did? Too much liquid or something? I put it in the freezer to freeze so that I can make it in the morning for my mother since she loves coffee and so does my brother.

    Thanks for all of this.

    1. The batter should be consistent with a sugar cookie dough, not liquid at all. Sorry, I dont know why yours looked different! 🙁

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  5. Could you possibly tell me where you bought the Tigger mug? My son’s nickname is Tigger and I get him a new Tigger of some kind every Christmas. Haven’t been able to find one yet this year and time is growing short!

  6. Just got the dough out of the fridge (it was there overnight) and it was way too sticky to try and use cookie cutters. The dough was not like typical sugar cookie dough when I made it, but it firmed up in the refrigerator. Unfortunately I couldn’t do cut out cookies so I’m trying to use a melon baller and baking them like that. Wish me luck! Any other ideas to adjust the recipe??

  7. Love your site and recipes – this was super yummy! Has anyone ever tried using tea instead of coffee grounds? Thinking about cutting open a tea bag and using those fines instead and wondering if it would be good.

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