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!

Coffee Sugar Cookies on a Piece of White Parchment Paper Spread out, some Stacked, with Glaze and some Coffee Beans.

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!

Coffee Sugar Cookies on a Piece of White Parchment Paper Spread out, some Stacked, with Glaze and some Coffee Beans.

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.

Pan of Coffee Sugar Cookie Dough Balls Before Baking.

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!

Drizzling Glaze over Coffee Sugar Cookies, The Glaze is Brown as it has been flavored with Coffee.

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!)

Stack of Coffee Sugar Cookies with the Top Cookie Broken in Half, Showing Inside Texture.

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 on a Piece of White Parchment Paper Spread out, some Stacked, with Glaze and some Coffee Beans.
5 from 2 votes

Coffee Sugar Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.


  • 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



  • 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.


  • 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.

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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??

    1. This isn’t a cut-out cookie recipe. I’m guessing the dough isn’t the right consistency for that. Sounds like your melon baller was the right idea.

  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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