Description
Bright, tender sugar cookies get a grown-up twist by folding bold coffee into the dough and finishing with a thin espresso drizzle. They stay soft, hold their shape well, and deliver a pleasant, aromatic coffee note in every bite.
Ingredients
Scale
For the cookies
- 4 1/2 cups (about 576 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup (2 sticks / 227 g) unsalted butter, softened to room temperature
- 1 cup (224 g) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) powdered (confectioners’) sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup finely ground fresh coffee beans (espresso grind works great)
For the coffee glaze (optional)
- 1 cup (125 g) powdered (confectioners’) sugar
- 2 tablespoons freshly brewed strong coffee (cooled slightly)
Instructions
- Heat the oven and prep pans. Set the oven to 375°F (190°C). Line baking sheets with parchment or silicone mats.
- Whisk the dry elements. In a medium bowl combine the flour, baking soda, and cream of tartar. Whisk to blend and set aside.
- Cream fats and sugars. In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and powdered sugar together until the mixture lightens slightly and becomes smooth.
- Add eggs and flavor. Beat in the eggs one at a time, then stir in the vanilla. Mix in the finely ground coffee until evenly distributed — the dough will take on a subtle mocha aroma and tiny specks of grounds.
- Bring dough together. Gradually fold the dry mixture into the wet ingredients just until everything comes together. Avoid overworking the dough to keep the cookies tender.
- Portion the cookies. Drop rounded tablespoons (or use a 2-tablespoon scoop) of dough onto the prepared baking sheets, spacing them about 1 inch apart. Press each mound lightly if you prefer a flatter cookie.
- Bake. Bake for 8–10 minutes, or until the edges are just beginning to turn golden and the centers look set. The cookies will firm up as they cool.
- Cool. Transfer the baked cookies to a wire rack and let them cool completely before glazing.
- Make the glaze (if using). Whisk the powdered sugar with the brewed coffee until smooth and drizzle-able. Add a teaspoon more coffee if the glaze is too thick, or more powdered sugar if it’s too runny.
- Finish. Drizzle the glaze over cooled cookies and allow it to set for 15–20 minutes before stacking or storing.
Notes
- Tips & Variations
- Stronger coffee flavor: Replace 1 tablespoon of the brewed coffee in the glaze with espresso for a punchier finish, or increase the grounds in the dough slightly.
- No grounds texture: If you prefer no specks in your cookies, dissolve 1–2 teaspoons of instant espresso powder into the vanilla (or a tablespoon of warm water) and add that instead of ground beans.
- Make-ahead: The dough can be formed into a log, wrapped, and chilled for up to 48 hours. Slice and bake directly from the fridge (add 1–2 minutes to bake time).
- Keeping cookies soft: Store cooled cookies in an airtight container with a slice of bread or a piece of apple to help retain moisture for a few days.
- Glaze alternatives: Swap the coffee in the glaze for milk and omit the coffee grounds for plain glazed sugar cookies, or add a pinch of cocoa for mocha glaze.
- Storage
- Keep cookies in an airtight container at room temperature for up to 4 days. Glazed cookies last best in a single layer so the glaze won’t stick—refrigerate if your kitchen is very warm, and bring them back to room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg