Coffee Sugar Cookies – Irresistibly Soft, Sweet, and Boldly Flavorful
These coffee sugar cookies are soft, chewy, and infused with rich espresso flavor, making them the ultimate treat for coffee lovers. A light coffee glaze on top adds extra sweetness and café-style flair.
Ingredients
- 4 ½ cups 576 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup 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
- ¼ cup finely ground coffee beans espresso grind
- Optional Coffee Glaze
- 1 cup 125 g confectioners’ sugar
- 2 tablespoons freshly brewed coffee
- 4 ½ cups 576 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup 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
- ¼ cup finely ground coffee beans espresso grind
- Optional Coffee Glaze
- 1 cup 125 g confectioners’ sugar
- 2 tablespoons freshly brewed coffee
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and cream of tartar. Set aside.
- Cream butter and sugars: In a large bowl, beat butter, vegetable oil, granulated sugar, and confectioners’ sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until smooth.
- Incorporate coffee and dry ingredients: Stir in the finely ground coffee, then gradually add the flour mixture until just combined. Do not overmix.
- Shape cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets about 2 inches apart.
- Bake cookies: Bake for 9–11 minutes, until edges are lightly golden. The centers will look slightly soft—this keeps them chewy.
- Cool: Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Optional glaze: Mix confectioners’ sugar with brewed coffee until smooth. Drizzle over cooled cookies before serving.
Notes
- For stronger flavor, increase ground coffee to ⅓ cup.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- Dough can be made ahead and refrigerated for up to 48 hours, or frozen for up to 2 months.
- Glaze will set within 30 minutes—great for stacking and gifting.