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–+ servings
Coffee Sugar Cookies

Heavenly Coffee Sugar Cookies with Sweet Espresso Glaze

Indulge in these Coffee Sugar Cookies, a delightful blend of coffee and sweet cookies, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour use gluten-free flour for a GF option
  • 2 teaspoons baking powder ensure it's fresh for best rise
  • 1 teaspoon salt no substitution needed
  • 2 tablespoons instant espresso powder or finely ground coffee avoid brewed coffee due to moisture issues
  • 3/4 cup unsalted butter use salted butter for more flavor
  • 1 cup granulated sugar
  • 1/2 cup brown sugar adds moisture and a hint of caramel flavor
  • 1 large egg for an egg-free version, replace with a flaxseed meal mixture
  • 1 teaspoon vanilla extract substitute with almond extract for a different note
For the Glaze
  • 1 cup powdered sugar use cornstarch to thicken if necessary
  • 2 tablespoons milk or cream use plant milk for a dairy-free option

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • baking sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and instant espresso powder until fully blended. Set aside.
  2. In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy.
  3. Add the egg and vanilla extract to the creamed mixture and mix until smooth.
  4. Gradually introduce the dry ingredients into the wet mixture, mixing on low speed until just combined.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop the dough into 2-tablespoon-sized balls and place on the baking sheet, leaving 2 inches of space between each ball.
  8. Bake for 10-12 minutes until edges are set and centers are soft.
  9. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  10. Whisk together powdered sugar, espresso powder, and milk in a bowl until smooth for the glaze.
  11. Drizzle the glaze over the cooled cookies and let set for 15-20 minutes.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 8gCalcium: 1mgIron: 1mg

Notes

Ensure to use fresh ingredients and chill the dough properly for the best texture.

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