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
