Coffee Sugar Cookies

Why You’ll Love This Recipe

I love these Coffee Sugar Cookies because they combine the comforting sweetness of a classic sugar cookie with the deep, aromatic richness of coffee. They are incredibly soft and chewy in the center with a perfectly crisp, sugary edge. This recipe is straightforward and uses simple ingredients, making it an easy way to impress anyone who loves a good coffee-flavored treat. They are perfect for a cozy afternoon snack, a dessert for a coffee-themed party, or a thoughtful homemade gift.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar, plus 1/3 cup for rolling
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons strongly brewed coffee, cooled
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 tablespoon instant coffee granules

Directions

In a large bowl, cream together the softened butter and 1/2 cup of granulated sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and cooled brewed coffee, and beat until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and instant coffee granules. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Cover the dough and chill it in the refrigerator for at least 30 minutes. This step is important for preventing the cookies from spreading too much while baking.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper. Place the remaining 1/3 cup of granulated sugar in a small bowl. Scoop rounded tablespoons of the chilled dough and roll them into balls. Roll each dough ball in the sugar until it is completely coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 8 to 10 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. The total time from start to finish is about 1 hour and 15 minutes, which includes 30 minutes of inactive chill time and 10 minutes of baking time per batch.

Variations

You can easily adapt this recipe. For a mocha flavor, add 1/2 cup of mini chocolate chips to the dough. If you prefer a stronger coffee taste, use a dark roast coffee or add an extra teaspoon of instant coffee granules. For a festive twist, roll the cookie dough balls in a mixture of sugar and a pinch of cinnamon before baking. You can also substitute the vanilla extract with almond extract for a different flavor profile.

Storage and Reheating

Store the baked cookies in an airtight container at room temperature for up to 5 days. To maintain their soft texture, you can place a slice of bread in the container with the cookies. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. To reheat, simply warm a cookie in the microwave for 10 to 15 seconds or in a 300 degree Fahrenheit oven for a few minutes.

FAQs

Can I use decaf coffee in this recipe?

Yes, you can use decaf brewed coffee and instant coffee granules. The flavor will still be deliciously rich without the caffeine.

Why is my dough too sticky?

If your dough is too sticky to roll, it likely needs more chilling time. Place it back in the refrigerator for an additional 15 to 20 minutes. You can also lightly flour your hands when rolling the dough balls.

Can I make the dough ahead of time?

Absolutely. The dough can be prepared, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 3 days. When you are ready to bake, let it sit at room temperature for about 10 minutes to soften slightly before rolling.

How do I know when the cookies are done?

The cookies are done when the edges are set and lightly golden, but the centers still look soft and slightly underdone. They will continue to firm up as they cool on the baking sheet.

Can I use a different type of sugar for rolling?

Yes, you can use turbinado or demerara sugar for rolling. These coarse sugars will give the cookies a more pronounced, crunchy crust.

Conclusion

I hope you enjoy making and eating these Coffee Sugar Cookies as much as I do. They are a wonderful way to bring a little extra warmth and comfort to your day. The combination of soft, chewy texture and the unmistakable flavor of coffee is truly special. I encourage you to try this recipe for your next bake and share them with the people you love.

Coffee Sugar Cookies

Print Recipe

Discover the ultimate recipe for Coffee Sugar Cookies. These soft, chewy cookies are infused with rich coffee flavor and coated in a sweet, crunchy sugar crust. Perfect for coffee lovers and a delightful twist on a classic treat.

• Author: CookingByNess
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes (includes 30 minutes chill time)
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar, plus 1/3 cup for rolling
– 1 large egg
– 1 teaspoon vanilla extract
– 2 tablespoons strongly brewed coffee, cooled
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1 tablespoon instant coffee granules

Instructions

1. In a large bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.
2. Beat in the egg, vanilla extract, and cooled brewed coffee until well combined.
3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and instant coffee granules.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Cover the dough and chill in the refrigerator for at least 30 minutes.
6. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
7. Place the remaining 1/3 cup of granulated sugar in a small bowl.
8. Scoop rounded tablespoons of chilled dough and roll into balls. Roll each ball in the sugar to coat completely.
9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 8 to 10 minutes, until edges are set and lightly golden. Centers will look soft.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a stronger coffee flavor, use dark roast coffee or add an extra teaspoon of instant coffee granules. Chilling the dough is essential to prevent the cookies from spreading too much.