The BEST coffee sugar cookies recipe! They are chewy and soft and full of coffee and espresso flavors. Turn them into a latte cookie with a silky vanilla bean buttercream! The cookies can also be dipped in melted chocolate or left un-decorated; any option you choose will taste delish!
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I know I've confessed my love of sugar cookies many times before. From classic buttercream sugar cookies to lemon sugar cookies to white chocolate sugar cookies, sprinkle cookies and many more; I love them all!
Today I have a new version of sugar cookies flavored with instant espresso powder. And let me tell you, sugar cookies + coffee = cookie bliss!
why you will love these cut out cookies
- The simple dough comes together quickly.
- The instant espresso powder adds depth and the perfect coffee flavor.
- Decorating the cookies is not necessary; they taste amazing all on their own.
- For a latte flavored cookie, add the vanilla bean buttercream.
- The cookies also keep their shape after baking.
ingredients for coffee sugar cookies
- Unsalted butter ~ this needs to be at room temperature so pull it out an hour or two before beginning. If you only have salted butter, don't add the kosher salt.
- Granulated sugar ~ brings some structure and hint of sweetness to the cookies.
- Vanilla ~ we're going with a full tablespoon of vanilla here! It brings a perfect balance to the rich espresso. I highly recommend using a pure vanilla extract. Beyond Good and Nielsen-Massey are my very favorites, but the Kirkland brand from Costco is also a solid choice!
- Egg ~ one large egg, preferably at room temperature. I always set mine out with the butter. I haven't tested egg substitutes, but know friends who have had success with the juice from a can of chickpeas, also called aquafaba. The recommendation is 3 tablespoons of aquafaba = 1 egg.
- Baking powder ~ use an aluminum free baking powder for the best tasting cookies.
- All-purpose flour ~ gives the sugar cookies their structure. A 1 to 1 gluten free flour can be substituted.
- Instant espresso powder ~ brings the rich taste to these coffee sugar cookies. I use this brand.
step by step instructions for coffee cookies
Start by combining the flour and aluminum free baking powder with a whisk and set aside.
Next using a stand mixer with the paddle attachment or a hand held mixer, beat the butter and kosher salt until light and fluffy.
Then add in the granulated sugar and beat another couple minutes until fully combined.
Now add the egg and vanilla and beat another minute or so until all the ingredients are combined and fluffy. Scrape up and down the bowl as needed.
With the mixer on low, add about ⅔ of the flour mixture a little at a time, occasionally stopping to scrape your bowl.
Whisk the espresso powder into the remaining flour and add it to the dough. This will help to keep some coffee speckles visible in the finished cookies. The more the espresso powder gets worked into the dough, the more coffee colored the cookies become.
The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes {and up to three days} before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
how to bake soft and chewy sugar cookies
Now preheat the oven and roll the cookies to ¼ inch thickness. I use this Williams Sonoma rolling pin, but most of my cookie friends use this rolling pin. Cut in desired shapes and place on a parchment or silicone mat lined baking sheet and bake.
For lots of troubleshooting tips, see my post for buttercream sugar cookies.
The coffee sugar cookies bake quickly. It takes about 7-8 minutes in my oven. The edges will be set and the tops are slightly puffy. To keep them soft and chewy be careful not to over bake the cookies!
In the photo below you can see the difference between the cookies cut out early {the top cookie shows more coffee speckles} and the cookies where the espresso powder is more worked into the dough {the bottom cookie}. Don't worry, they both taste the same!
how to make vanilla bean buttercream
I initially thought I would make a coffee frosting for this recipe, but the coffee flavor shines so nicely in the baked cookies that I didn't want to cover it with more coffee. And I don't know about you, but I enjoy a good latte every now and again so vanilla bean buttercream creates the perfect vanilla latte flavored cookie!
The vanilla bean speckles look so pretty with the coffee cookies, don't they?
This Swiss meringue version is the best vanilla bean frosting recipe I've ever tasted! I wrote a very detailed post on my chocolate Swiss meringue buttercream recipe that is a great reference if you've never made this variation of buttercream and need help or trouble shooting tips.
I use vanilla extract and vanilla bean powder {I use Beyond Good} in my recipe, but you can substitute vanilla bean paste for the powder. You could also do a combination of vanilla extract and scraped vanilla bean. And if you don't mind not having the vanilla bean speckles, you can just use pure vanilla extract.
The recipe card at the bottom of this post gives you step by step directions on how to make the Swiss meringue buttercream.
can you dip the cookies in chocolate?
You bet you can! Dark chocolate, milk chocolate or white chocolate are all excellent choices. I give you directions on how to dip the coffee cookies in melted chocolate in the recipe card below.
how long do sugar cookies last and how do you store them?
Not long at my house! And as my blogging friend Karen would say, "in your stomach. That's where all your cookies should be stored".
In all seriousness though, the cookies will stay fresh covered in an airtight container at room temperature {as long as your kitchen isn't hot, it will melt the buttercream} or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
can you freeze decorated cut out cookies?
Yes!!! If freezing decorated sugar cookies, chill the cookies in a single layer first. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.
These coffee sugar cookies are perfect for any occasion, but would also be special for holiday baking {think hearts dipped in chocolate for Valentine's Day} or Christmas and Easter with the vanilla bean buttercream. Or just enjoy them undecorated!
Remember to snap a picture and tag me on Instagram if you make these Coffee Sugar Cookies {with Vanilla Bean Buttercream}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
different sugar cookie flavors to try
- Lemon Cut Out Sugar Cookies
- Buttercream Sugar Cookies
- White Chocolate Sugar Cookies
- Marbled Sugar Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Coffee Sugar Cookies {with Vanilla Bean Buttercream}
The BEST coffee sugar cookies recipe! They are chewy and soft and full of coffee and espresso flavors. Turn them into a latte cookie with a silky vanilla bean buttercream!
Ingredients
coffee sugar cookies
- 3 cups all-purpose flour (375g)
- 1 ½ teaspoons aluminum free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200g)
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract (15mL)
- 2 tablespoons instant ground espresso powder (4g)
vanilla bean buttercream
- 3 large egg whites (approximately 90-100g)
- ¾ cup granulated sugar (150g)
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature* (170g)
- 2 teaspoons vanilla bean powder or vanilla bean paste
- ½ pure vanilla extract
Instructions
- For the coffee sugar cookies: In a medium bowl, combine flour (3 cups/375g) and aluminum free baking powder (1 ½ teaspoons) with a whisk. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until combined, about 1 minute. Scrape up and down the sides of the bowl. Add in sugar (1 cup/200g) and beat until smooth, about 1-1 ½ minutes. Beat in egg (1 large) and vanilla (1 tablespoon/15mL) and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl as needed.
- With the mixer on low, add about ⅔ of the flour mixture a little at a time, occasionally stopping to scrape your bowl. Whisk the espresso powder (2 tablespoons/4g) into the remaining flour and add it to the dough. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
- Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes (and up to three days) before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
- Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
- On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets about 1 inch apart. If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
- Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
- For the vanilla bean buttercream: Wipe the bowl, the whisk of your stand mixer and the whisk you are using to mix with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
- Whisk egg whites (3 large/90-100g), granulated sugar (¾ cup/150g) and salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (If you want to use a thermometer, 160°F is what you are going for).
- Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (I use speed 8 on my Kitchen Aid Mixer) until the mixture is cool and the meringue holds a stiff peak (the outside of your bowl should also be cool), approximately 10 minutes. If the bowl and meringue still feel quite warm (more than room temperature), wait a few minutes for it to cool down. If you add the butter with the mixture too warm, the butter will just melt.
- Switch to the paddle attachment and lower the speed to medium (I use speed 4 the majority of the time, but 6 also works) and add the butter (¾ cup/170g), one tablespoon at a time, letting the butter fully incorporate before adding more.
- Once all butter is incorporated, scrape down sides of the bowl and add the vanilla bean powder or vanilla bean paste (2 teaspoons), and vanilla (½ teaspoon) and whip until a thick, creamy whipped consistency is reached. Start on a low speed for about 1 minute, then stop and scrape up and down the bowl. Turn the mixer up to medium-high {I use speed 8} and whip for 4-5 minutes until the buttercream is silky and smooth.
Notes
Yield of cookies will depend on the size of your cookie cutter. I used a 2.25 inch cutter for the cookies.
If the dough chills for longer than 1-2 hours, allow it to warm up on the counter for 20 minutes or so before rolling it out. If it's breaking apart, it is too cold.
If the dough gets very soft during the rolling and cutting process, place the cut out cookies in the refrigerator or freezer to firm up for 10 mintues before baking.
I like to freeze the cookies once they have completely cooled, I think it adds to the softness of the cookies. I typically bake the cookies at least a day prior to decorating them (or bake in the evening and freeze overnight). You can also bake the cookies and freeze them for up to 2-3 months before decorating.
If you prefer to dip the cookies in chocolate: melt 4 ounces/112g of chocolate and dip half the cookie. Place on a parchment lined plate or baking pan and allow the chocolate to harden.
*Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft. (If you are measuring, it should be around 60°F).
** At some point your buttercream may be a sloppy mess. It may even look curdled. Do not fear (if you had good stiff peaks to start), just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip.
Cookies will stay fresh covered in an airtight container at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months. If freezing decorated cookies, chill the cookies in a single layer. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 71mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 2g
The nutrition information is an estimate only and may not be entirely accurate.
Michelle
You had me at coffee and cookies! Love how you used instant espresso powder in them -- I've got that in my cupboard, so I'm gonna have to give these a go soon!
Tasia
Yay! They are truly a coffee lover's dream cookie. I hope you get to try them Michelle, thank you!
Gay
Are these cookies good just plain or dipped sans the butter cream? I like I plain but flavorful cookie.
Tasia
Hi Gay, these coffee cookies are delicious plain and/or dipped in chocolate!
Maria
Ok, I have a silly question,do I just add the espresso powder, or do i mix it with water first?
Tasia
Hi Maria, not silly at all! The espresso powder gets added in dry; you will mix it into the final portion of flour. To get the best coffee speckles; try not to work the espresso powder into the dough too much {it doesn't change the flavor at all, just the look}. Happy baking!
Lettie
These were delicious and the meringue was great, but I definitely had to double the meringue recipe in order to pipe all the cookies like the photo.
Tasia
Hi Lettie, thank you for coming back to comment; I'm happy to hear you loved the cookies!
Kathleen
You KNOW how much I love sugar cookies and now you go and pair them with coffee!!! I want one with every topping, that Swiss meringue! Drool!
Tasia
Yes! This one is definitely for you! Thank you Kathleen.
Kayla
hello I only own a handheld mixer, can I use it for both the cookies and the Swiss buttercream?
Tasia
Hi Kayla, you should be able to use the hand mixer just fine for the cookies. I have never used a hand mixer to make SMBC. I typically run my stand mixer on high for 10-15 minutes to reach the stiff peak stage with the meringue. Then it's probably another 10-15 to add in all the butter. It's do-able, but consider that your times will likely be longer than with a stand mixer. I Googled "making SMBC with a hand mixer" and several articles come up. Please let me know how it comes out!
Lauren
I don’t currently have espresso powder on hand. Can I use instant coffee instead?
Tasia
Hi Lauren, you could use instant coffee, but know that it tends to be less concentrated than instant espresso powder and the flavor may not be as intense. A dark roast instant coffee would be the best substitute; I would start with the same amount, but you may need to add a little bit more for the flavor to shine. Please let me know how it goes!
Kathleen
I made these for Girls Night In. AMAZING! I left them plain for the first run. I’m considering spreading some with Nutella for my hazelnut lovers. Definitely going to be part of my Christmas cookie rotation.
Tasia
Hi Kathleen, thank you for coming back to leave a comment and review. I am so happy to hear that you loved this recipe! And adding Nutella sounds like a brilliant idea.
Crystal
I've made these cookies before but never the frosting. In fact, I've never made meringue of any kind. The cookies are excellent but the frosting takes them to the next level - thank you! Oh & I'm sorry for cursing your name when I was whisking over the heat. It was worth it!
Tasia
Hi Crystal, you made me laugh! Thank you for coming back to leave a comment and review. I'm so happy to hear you love this recipe and the Swiss meringue buttercream!
Heather
These look delicious!! Any chance you've tried royal icing or think they would hold up for that type of decorating? Either way, I'm definitely going to try these - I have a hunch my husband will go crazy for them!
Tasia
Hi Heather, thank you! This is a pretty traditional sugar cookie so I think it would hold up to royal icing just fine. And yes, my husband loves this one too!
Jj
Not sure what I did wrong here maybe you can help. Firstly I will say the cookie is great! I didn’t use a vanilla buttercream but instead a espresso one I had leftover …. My problem is my cookies turned into a caramel brown it didn’t keep speckles…I would love the speckles look how can I guarantee this
Tasia
Hi Jj, I suspect the espresso powder got worked into the cookie dough a little more thoroughly. Mine do this sometimes too, especially when I re-roll the dough. I would whisk the espresso powder with the final portion of flour and mix it in until j.u.s.t combined. When rolling the dough use as little manipulation of the dough as possible; as it will cause the espresso powder to dissolve into the dough turning it more of a caramel color. I'm so happy you enjoy the cookie! Please let me know if I can help further.
Jj
Thanks so much! I think you are correct because I had to make sure the dough combined all the flour. My espresso cookie sandwich is a big hit and reminds me and my friends of the maple ones
Tasia
Espresso cookie sandwiches sound amazing! I'm so happy to hear they have been a big hit.
D
I would love to make these cookies, but the amount of cookies this yields is way too much for my family. So if you have any tips on how to half or quarter this recipe it would be lovely if you could share it.
Tasia
Hi D, I half this recipe all the time and use the full egg. It might take a few more minutes and scraping the bowl a time or two to get it to incorporate, but I've never had a problem with it. Just halve all the other ingredients as well. Happy baking!
Trivikram Sharma
Thanks very much for sharing your so delicious 😋 recipe. I will try it then I will give you another feedback .
Tasia
Hi Trivikram, always happy to share! Enjoy making the cookies. 🙂
Jenna
In instruction 10, does it matter if the bowl is sitting IN the water? Like I know with chocolate the bowl isn't supposed to touch the water. Thanks!!!
Tasia
Hi Jenna, it's best if the water is NOT touching the bottom of the bowl. {I just made a batch of this buttercream this morning, it's one of my faves!}. Enjoy!