Introduction

These coffee sugar cookies combine the rich aroma of freshly ground coffee with a tender, buttery texture. Finished with a glossy coffee glaze, they make for a delightful treat perfect with your afternoon cup of joe.

A stack of five round cookies with a light golden brown color sits on a white marbled surface, each cookie showing a slightly cracked texture and topped with a drizzle of pale caramel sauce. The cookies have visible lines pressed into their tops, adding texture, and a few coffee beans are scattered around the base of the stack, adding dark brown contrast. The overall look is warm and inviting, with the cookies appearing soft yet slightly crumbly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 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
1/4 cup freshly ground coffee beans, finely ground (espresso grind)
For glaze: 1 cup (125 g) confectioners’ sugar
For glaze: 2 tablespoons freshly brewed coffee

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Set aside.
Step 3: Using a stand mixer with the paddle attachment, beat the butter, vegetable oil, granulated sugar, and confectioners’ sugar on medium-high speed until light and fluffy. Scrape down the bowl as needed.
Step 4: Reduce mixer speed to medium, then add eggs one at a time, beating until just combined after each addition.
Step 5: Mix in vanilla extract and finely ground coffee beans until evenly incorporated.
Step 6: Lower mixer speed to low and gradually add the flour mixture in three parts, mixing gently and scraping the bowl sides to combine without overmixing.
Step 7: Using a 2-tablespoon cookie scoop, drop spoonfuls of dough onto the prepared baking sheets about 1 inch apart.
Step 8: Bake for 8-10 minutes, until edges turn golden brown. Remove and let cookies cool slightly on the baking sheet.
Step 9: Whisk together confectioners’ sugar and freshly brewed coffee in a small bowl until smooth.
Step 10: Drizzle the coffee glaze over the warm cookies for extra flavor and a shiny finish. Serve warm or cooled.

Tips & Variations

Use freshly ground espresso-sized coffee beans for the most vibrant coffee flavor.
Cookies do not spread much, so you can place them closer together on the baking sheet if you want.
Ensure eggs and butter are at room temperature to achieve the ideal creamed texture.
Adjust the glaze consistency by adding more coffee for a thinner glaze or additional confectioners’ sugar for a thicker glaze.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Reheat gently in a microwave for a few seconds if you prefer them warm. The glaze will soften slightly upon reheating.

How to Serve

A stack of six round cookies with light golden-brown color sits on a white marbled surface, each cookie showing soft ridges from the baking process and drizzled with thin lines of light tan icing on top. The cookies have slightly cracked textures, revealing a crumbly inside, and a few dark brown coffee beans are scattered casually around the base of the stack, adding contrast. The cookies look soft and fresh, gently piled in a loose tower with some leaning against each other. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of freshly ground coffee beans?

While instant coffee can be used in a pinch, freshly ground coffee beans provide a richer, more aromatic flavor that enhances the cookies best.

Why don’t these cookies spread much during baking?

The combination of cream of tartar and the dough consistency limits spreading, helping the cookies hold their shape with a soft, tender texture.