These Coffee Sugar Cookies elevate your cookie game with a delightful twist that’s sure to spark your taste buds. Imagine the perfect harmony of a classic sugar cookie embracing the rich, soothing flavor of coffee. These cookies are the ultimate balance of crisp edges and tender centers, all topped off with a coffee glaze that’s simply irresistible. They are based on my Amish Sugar Cookies which are always a favorite!
Ingredients and Substitutions
Flour: The backbone of your cookie. If you’re feeling adventurous, you could try using a mix of all-purpose and whole wheat flour for a nuttier flavor and added texture.
Cream of Tartar: This helps your cookies achieve a soft texture. If you’re in a pinch, replace it with lemon juice or white vinegar or omit it.
Butter: The key to that irresistible buttery flavor. If you only have salted butter, reduce the added salt in the recipe.
Oil: Ensures moist and chewy cookies. You can substitute with canola oil or melted coconut oil for a hint of flavor.
Ground Coffee: The star of the show! Make sure your freshly ground coffee beans are finely ground for a smooth texture. Experiment with different coffee blends to customize the flavor!
Can I Use Espresso Powder?
Espresso powder is finely ground coffee that’s been brewed and then dried. It’s known for its intense coffee flavor, and it can be a great addition to your cookies. Here’s how you can make the substitution:
Replace the ¼ cup of coffee grounds with 2-3 tablespoons of espresso powder. Start with 2 tablespoons and taste the dough. If you feel like the coffee flavor isn’t strong enough, you can add an additional tablespoon. Espresso powder is quite potent, so a little goes a long way. Keep in mind that the flavor intensity might differ from using coffee grounds, but it will definitely infuse your cookies with that rich coffee taste.
Can I Make The Cookies Ahead Of Time?
Yes, you can certainly get the dough made in advance and freeze it for up to 2 months! First, scoop the dough balls onto a lined baking sheet. Next, freeze the cookie dough balls in the freezer for about an hour, or until solid. Once frozen, store the dough in an airtight container or sealable freezer bag. Label and date the container, including adding the baking instructions. Then, when you are craving a cookie or two (or the entire batch), bake as instructed. It’s a convenient way to have homemade treats on hand whenever you want them!
Can This Recipe Make Flat Cookies?
Sure! Press the cookies flat with a kitchen glass. (about 1/2 inch thick) This creates a tender, yet crisp sugar cookie! (Or follow the directions for these”dirty chocolate cookies” and press the glass in sugar first!)
How To Store Coffee Cookies
Store the baked cookies in an airtight container at room temperature. They will last up to a week but are best enjoyed within 3-4 days.
Coffee Sugar Cookies
Ingredients
- 4 ½ cups (576 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (224 g) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) confectioners' sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup freshly ground coffee beans, finely ground (such as you would for espresso)
Coffee Glaze (Optional)
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons freshly brewed coffee
Instructions
Cookie
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, combine flour, baking soda, and cream of tartar. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, oil, granulated sugar, and confectioners sugar on medium-high speed until light and fluffy, scraping the sides of the bowl as necessary.
- Reduce speed to medium and add the eggs, one at a time, mixing until just combined after each addition.
- Add the vanilla and coffee grounds and continue mixing until combined.
- Reduce speed to low and add the flour mixture in three additions, scraping the sides of the bowl as necessary.
- Using a 2-tablespoon cookie scoop, scoop cookies and place them onto the prepared baking sheet, spaced about 1 inch apart. (They will not spread much)
- Bake 8-10 minutes or until the edges of the cookie start to turn golden brown.
Glaze
- In a small bowl combine confectioners' sugar and coffee. Whisk together until smooth.
- Drizzle the cookies with the coffee glaze.
- Cookies can be served warm or cold.
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.
These look delicious. I’m going to have to try them next! See if they’re as good as a vanilla bean scone eaten with my caramel macchiato. 🙂
Did you know that Williams Sonoma has actual cutters for this?
http://www.kitchencritic.co.uk/2009/10/cup_adorning_cookie_cutters.html
Probably you did. I do kind of like the way their slot is off-center so you see more of the shape hanging on the outside of the cup.
But THEIRS don’t seem to have room for sentiments like tiggeriffic 🙂
YOU ARE A GENIUS!!! I just prepared a batch… sort of 🙂 If the cookies are as good as the dough, these will be a total hit!!
Thanks for sharing!
We tried these this weekend at our Worship Team Coffee Fellowship, and they were basically a huge hit!
I made a double batch of these cookies to take to my daughter’s daycare for the teachers. I also pulled out 9 extras to decorate for my clinical group for nursing school. I haven’t been back to the daycare yet to find out if they liked them, but my clinical fridnds LOVED them and so did I! I was worried when I tasted them the day they were made, the felt a little grainy, but by the following day they had incorporated or settled or something b/c they were DELISH!!! I blogged all about it, because it was sure an experience for someone like me who really doesn’t bake much. If you’re interested, you can read it here: http://exploringmommyhood.blogspot.com/2010/02/betty-crocker-im-not.html
Thanks for sharing such a wonderful recipe. I can’t wait to make them again!!
I made these for my husband and I last week. I used margarine instead of butter, which, I think, made them kind of fluffy. The flavor was wonderful (we are Starbucks lovers in my house, therefore that is the kind of coffee I used). I frosted a few of them and left a few without frosting. I definitely prefer them with frosting. Mmmm. My 4 year old did not like them, which is fine, because really, he shouldn’t be eating something with coffee in it, anyway! Thanks for the recipe!
I am doing these for Valentine treats for my family and friends. Thanks so much for the easy recipe!
I’ve done them for St. Valentine’s day for me because my hubby doesn’t like coffee… 🙂
They’re spectacular! Thank you for the recipe!
what a wonderful idea and love that they fit on the rim of a mug! I just discovered your blog today and find it so entertaining and inspiring! Looking forward to your future posts, thanks!!
I made these cookies for my husband and parents for Valentine’s day. I left some plain and frosted some with the buttercream. To be honest, we liked them better without the frosting. It was too sweet. I overbaked the cookies a little, so they were crunchy – but perfect for dunking in coffee!
Later in the day we got creative….My mom had a bar of dark chocolate with chili and cayenne pepper in it. We melted down the bar of chocolate and half-dipped the heart shaped coffee cookies in it. It was PHENOMENAL! The coffee flavor mixed with the spicy, dark chocolate flavor was to die for! We will definitely make these again!
I made these today to take to a friend’s house. Amazing! I put royal icing in squiggles on mine. The icing makes them SO much better!