Why You’ll Love This Recipe
Irresistible Coffee Sugar Cookies are the ultimate treat for coffee lovers and cookie enthusiasts alike. They combine the comforting sweetness of classic sugar cookies with the bold, aromatic depth of espresso — creating a soft, buttery cookie that’s subtly caffeinated and totally addictive. Each bite melts in your mouth, with hints of caramelized sugar and a whisper of rich coffee. I once dipped half of each cookie in dark chocolate and sprinkled them with espresso salt — they were gone in minutes! Whether for an afternoon pick-me-up, holiday baking, or a thoughtful homemade gift, these cookies deliver warmth, flavor, and that perfect coffeehouse aroma in every bite.
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Irresistible Coffee Sugar Cookies: Soft, Buttery, and Perfectly Caffeinated
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Irresistible Coffee Sugar Cookies combine the rich aroma of coffee with the sweetness of classic sugar cookies. These soft, chewy treats are infused with espresso flavor and finished with a subtle coffee glaze for a perfect balance of sweetness and depth.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp instant coffee granules or espresso powder
- 1 tbsp hot water
- For the glaze:
- 1 cup powdered sugar
- 1 1/2 tbsp brewed coffee (cooled)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, dissolve instant coffee granules in hot water and set aside to cool slightly.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and dissolved coffee mixture until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Roll dough into 1 1/2-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely on a wire rack before glazing.
- For the glaze, whisk together powdered sugar, brewed coffee, and vanilla extract until smooth. Drizzle or spread over cooled cookies.
- Let glaze set before serving.
Notes
- Use espresso powder for a stronger coffee flavor.
- These cookies store well in an airtight container for up to 5 days.
- For a fun twist, add mini chocolate chips to the dough.
- If glaze is too thick, add a few drops of coffee or milk until desired consistency.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – The base of your cookies, providing structure and softness.
Baking powder – Helps the cookies rise slightly while keeping them tender.
Salt – Balances sweetness and enhances the flavor.
Unsalted butter – The key to that rich, melt-in-your-mouth texture.
Granulated sugar – Sweetens the dough and gives the cookies their signature crisp edges.
Brown sugar – Adds moisture and a hint of caramel flavor.
Egg – Helps bind the ingredients and gives the cookies a soft texture.
Vanilla extract – Adds warmth and depth to complement the coffee flavor.
Instant espresso powder (or strong instant coffee) – Infuses the dough with bold, aromatic coffee flavor.
Optional toppings: coarse sugar, melted chocolate, or espresso glaze for an elegant finish.
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg, vanilla extract, and espresso powder until smooth and well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Be careful not to overmix — this keeps your cookies tender. If the dough feels too soft, chill it in the refrigerator for 20–30 minutes.
Using a tablespoon or cookie scoop, form dough balls and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball with the back of a spoon or the bottom of a glass. Sprinkle with a little coarse sugar for sparkle, if desired.
Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For extra indulgence, drizzle with melted chocolate or dip half of each cookie into dark chocolate and sprinkle with espresso powder or sea salt.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 24 cookies. Preparation takes about 15 minutes, and baking time is around 10 minutes per batch. Total time: approximately 30–35 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. To enjoy warm, reheat a cookie in the microwave for 10–12 seconds — the aroma alone is worth it!
Variations and Customizations
Espresso Glazed Coffee Cookies – Mix powdered sugar, espresso, and a splash of milk to drizzle over cooled cookies.
Mocha Sugar Cookies – Add 1 tablespoon of cocoa powder for a rich mocha flavor.
Chocolate-Dipped Coffee Cookies – Dip cooled cookies in melted dark or white chocolate for a decadent finish.
Cinnamon Coffee Sugar Cookies – Add ½ teaspoon of cinnamon for cozy, spiced undertones.
Salted Coffee Cookies – Sprinkle flaky sea salt on top just before baking for a sweet-salty combo.
Coffee Cream Sandwich Cookies – Spread espresso buttercream between two cookies for a luxurious treat.
Brown Butter Coffee Cookies – Use browned butter instead of regular butter for a nutty, caramelized twist.
Iced Coffee Cookies – Top with a vanilla glaze and crushed coffee beans for texture.
Caramel Latte Cookies – Drizzle caramel sauce over the top or mix in caramel bits.
Vegan Coffee Cookies – Replace butter with vegan butter and use a flax egg substitute.
FAQs
Can I use brewed coffee instead of espresso powder?
It’s better to use espresso powder for strong flavor without adding liquid, but you can use 1 tablespoon of cooled brewed coffee — just reduce other liquid slightly.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 48 hours or freeze it for up to 2 months.
How do I keep the cookies soft?
Store them with a slice of bread or a marshmallow in the container to retain moisture.
Can I use decaf espresso powder?
Absolutely — perfect for enjoying the flavor without the caffeine.
Can I frost these cookies?
Yes, a light espresso or vanilla glaze pairs beautifully.
What’s the best coffee to use?
Instant espresso gives the most concentrated flavor, but finely ground instant coffee also works.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I make them extra rich?
Add a tablespoon of heavy cream or replace part of the sugar with brown sugar.
Can I add chocolate chips?
Definitely — mini chocolate chips turn them into mocha-style cookies.
Do these taste more like coffee or sugar cookies?
They’re perfectly balanced — buttery and sweet like sugar cookies, with just enough coffee flavor to stand out.
Conclusion
Irresistible Coffee Sugar Cookies are the perfect blend of sophistication and comfort — soft, buttery, and infused with just the right touch of coffee flavor. They’re ideal for serving with your morning latte, gifting during the holidays, or simply satisfying that afternoon sweet craving. Each bite captures the best of both worlds: classic sugar cookie sweetness and rich espresso depth. Once you bake these, they’ll become a regular in your kitchen — the kind of cookie that makes your home smell like your favorite café.
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