Why You’ll Love This Recipe
I love how these cookies combine the comforting sweetness of sugar cookies with the bold, aromatic depth of coffee. They’re easy to roll out, bake beautifully, and hold their shape—plus, the optional buttercream or frosting adds an indulgent finishing touch
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, room temperature
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Granulated sugar
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Egg, room temperature
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Pure vanilla extract
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Instant espresso or coffee powder
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Baking powder
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All-purpose flour
For the Vanilla Bean Buttercream (optional):
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Unsalted butter, room temperature
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Powdered sugar
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Egg whites + sugar syrup (for Swiss meringue), or use standard American buttercream
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Vanilla bean powder or vanilla extract
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Optional: Cold brew or coffee emulsion for extra coffee kick
directions
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Prep: I whisk together flour and baking powder (plus espresso powder if mixing now), and line baking sheets.
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Make dough: I cream butter and sugar until fluffy, then add egg and vanilla. Dissolved espresso (2 Tbsp in a little warm water) or espresso powder goes in next.
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Combine: With mixer on low, I gradually mix in the dry ingredients until a soft dough forms.
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Chill: I flatten the dough into a disk, wrap it, and chill at least 30 minutes (or up to 3 days).
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Roll & cut: I roll chilled dough to ¼″ and cut into shapes.
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Bake: I bake at 350–375°F for about 8–12 minutes—edges set, centers still soft.
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Cool & frost: After cooling, I top some with vanilla bean buttercream or drizzle melted chocolate or coffee glaze if I’m skipping frosting.
Servings and timing
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Yield: ~30 cookies (varies with cutter size)
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Prep time: ~10 minutes + chilling
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Bake time: 8–12 minutes
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Total time: ~1 hour (including chilling and optional frosting)
Variations
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Skip frosting for simpler, un-adorned coffee cookies
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Dip or drizzle with dark or white chocolate for added flair.
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Make “latte” style: swirl on vanilla bean buttercream, or flavor frosting with coffee oil or cold brew .
storage/reheating
I store cookies in an airtight container at room temperature for up to 1 week (less if frosting is added) . They freeze beautifully—baked or unbaked—for up to 3 months; thaw before decorating or serving .
FAQs
Can I use regular instant coffee instead of espresso powder?
Yes—just dissolve instant coffee in a little warm water before mixing into the dough to fully develop the flavor .
Do these hold their shape well?
Absolutely. The chilled dough and minimal spread help them keep crisp edges and crisp shapes after baking .
Can I skip chilling the dough?
You can—but chilling helps prevent spreading and improves texture. I recommend at least 30 minutes chill
How should I frost them?
I love Swiss meringue-style vanilla bean buttercream (frosts well and crusts) or a drizzle of coffee glaze. The buttercream offers a latte-like finish
Are these freezer-friendly?
Yes—freeze baked cookies in layers separated by parchment, or freeze dough discs. Bake from frozen, adding a minute or two. .
Conclusion
These Coffee Sugar Cookies bring together soft, buttery texture and comforting coffee flavor in every bite. Whether plain, drizzled, or frosted, they’re a delicious treat to savor with a morning brew or share with friends. I hope they become a new favorite in your kitchen!
Print
Coffee Sugar Cookies
- Total Time: ~1 hour
- Yield: ~30 cookies (varies by cutter size)
- Diet: Vegetarian
Description
The best cozy cookies for coffee lovers—espresso-kissed sugar cookies with optional vanilla bean coffee buttercream. Perfect for brunch, gifting, or an afternoon pick-me-up.
Ingredients
Cookies:
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
1–2 tbsp instant espresso or coffee powder (or dissolved in 1 tbsp warm water)
2½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
Optional Vanilla Bean Buttercream:
½ cup unsalted butter, room temperature
1½–2 cups powdered sugar
1–2 tsp vanilla bean paste or extract
Optional: 1–2 tbsp brewed coffee or coffee emulsion
Splash of milk (to adjust consistency, if needed)
Instructions
Preheat oven to 350–375°F (depending on desired doneness). Line baking sheets with parchment.
Mix dry ingredients: In a bowl, whisk flour, baking powder, salt, and espresso powder (if dry).
Cream butter & sugar: Beat butter and sugar until fluffy. Add egg and vanilla. Mix in dissolved espresso (if using liquid form).
Combine: Gradually mix dry ingredients into the butter mixture until a soft dough forms.
Chill dough: Flatten into a disk, wrap, and chill for 30 minutes to 3 days.
Roll & cut: Roll dough to ¼” thickness on a lightly floured surface. Cut into desired shapes.
Bake: Place cookies on lined sheets and bake for 8–12 minutes, until edges are just set. Cool completely.
Frost (optional): Beat butter with powdered sugar, vanilla, and coffee (if using) until smooth. Frost cooled cookies or drizzle glaze.
Notes
Chilling the dough helps prevent spreading and improves texture.
Espresso powder yields stronger coffee flavor than instant coffee.
Skip frosting for simple coffee cookies or add chocolate drizzle for extra flair.
Store at room temperature up to 1 week; freeze for up to 3 months.
- Prep Time: 10 minutes (plus chilling)
- Cook Time: 8–12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
