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.
I made these for my boyfriend on Valentine’s day with buttercream frosting and they were AMAZING..and I don’t even like coffee! I made them again with chocolate buttercream frosting and I think I like them even more. I think I found our new favorite cookie. Thank you for the idea. I look forward to following your blog…you are so creative!
I just love your site!! What a great baker you are 🙂 Everything always looks so nice and yummy…so pretty too.
For your writing (like on these cookies), do you use/make icing? What is your recipe for your “writing icing?”
Thank You!
I’m making these coffee cookies today…whether it’s now after nap time or late tonight..I’m making em’ They sound so good!
Thanks for sharing all your talent and deliciousness with us.
thank you SO MUCH for posting this! just wanted to let you know that I posted the recipe also and linked to your blog. the cookies were amazing!
I had to share these with everyone I know! I gave you all the credit. Heres the link.
http://audreykesler.wordpress.com/2010/03/17/coffee-cookies-how-about-both/
What is the ideal water temperature to make expresso coffee?
It is very important that this is the answer for expresso specifically
and not drip coffee methods
Muy original y sencilla tu idea. Ideal para un día especial. Gracias.
I recently found your blog. This post made me curious at first – I thought you were making a tooth! It seemed like an odd cookie or cake to make :p
oooh I love coffee!!! The little flecks of black make them look like vanilla bean or something. Very Starbucks-esque. Love it!!!
I made these this morning for my Bible study group and they loved them. I was a little worried about putting fresh ground coffee and not brewed coffee in, thinking it might be too strong, but it turned out great. Thanks for the recipe!
I was so excited to make these and they did not turn out. The dough was really sticky couldn’t roll or cookie cut it. And in the oven they did not keep their shape and came out as circles. Any suggestions to what I did wrong? Thanks