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 confess, I don’t like coffee either! (But I love how it smells) But I’m going to give these a try. Thanks so much for sharing your great ideas. You rock!
hello! I stumbled upon these from Tumblr. I decided to make these tonight and for some reason I was unable to get them rolled out for cookie cutters. They were also kind of puffy. They are absolutely amazing though! I was just wondering if you’d maybe know why they were so sticky or puffy?
these look D E L I C I O U S!!! thanks for sharing them!
Oh, yum! I just had to make these – and I don’t like coffee either. But these are like little caffeine-flecked gems of pure sugary heaven! Just excellent!
The coffee drinkers in the household adore them, too. 😉
Excellent recipe! I’ll definitely be perusing your archives for more!
(I’m having the puffing and oozing problem too, but for those others with the same issue, I’m fairly sure I know why: it could be high humidity (my town is, uh, kind of flooding!) and not QUITE enough flour in the dough. I think it may have to do with the type of coffee used, as well – I’m using fresh-ground Starbucks coffee, if that helps anything. Adding an extra quarter cup of flour should stiffen it up enough to work with, but not too much. Hope that helps!)
So I literally just tried these and they tasted fantastic!!! My only problem is i can’t get them flat like you did… I tried rolling out the dough ad using a cookie cutter but the dough is too sticky or oily (not sure if that’s the right word) to roll out.
This is so beautiful…a work of art! What a great way to give someone at the office a nice gift.
I made this tonight, along with buttercream icing and they were absolutely fantastic!
This coffee addict is pleased with this recipe.
🙂
I’ve tried to make these cookies three or four times over the last couple of years and each time I tried, they were an epic failure. Either the dough is too wet or its too dry, you can’t taste the coffee in them, or they just don’t taste right at all. I’m going to try these again in the next couple of days. (Just need to clean my house first!) Wish me luck!
Oh no! So sorry. This is one of those recipes for me that is tried and true. I cant imagine what went wrong! 🙁 I hope it turns out this time…
Love this! It’s absolutely brilliant and adorable!!
You are just about the sweetest kindest bestest commenter ever. 🙂
Happy Thursday
i’m a huge fan of your blog, this post is gorgeous and the cookies look amazing.
thankyou for sharing.
xxxxx