Coffee Sugar Cookies

Why You’ll Love This Recipe

I enjoy how these cookies stay soft while still having a slight crisp edge. The blend of butter and oil gives them a great texture that I find hard to resist. I also like how the coffee flavor is present but not overpowering, making them appealing even for people who don’t usually go for strong coffee desserts. They are easy to make in large batches, which makes them great for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup unsalted butter, room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup confectioners’ sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/4 cup freshly ground coffee beans, finely ground

1 cup confectioners’ sugar

2 tablespoons freshly brewed coffee

Directions

I start by preheating the oven to 375°F and lining my baking sheets with parchment paper.

In a large bowl, I whisk together the flour, baking soda, and cream of tartar, then set it aside.

In another bowl, I cream together the butter, vegetable oil, granulated sugar, and confectioners’ sugar until the mixture becomes light and fluffy.

I add the eggs one at a time, mixing gently after each addition until just combined.

Next, I mix in the vanilla extract and finely ground coffee beans until everything is evenly incorporated.

I gradually add the dry ingredients in batches, mixing on low speed and scraping the bowl as needed until a soft dough forms.

Using a cookie scoop, I portion the dough onto the prepared baking sheets, leaving a little space between each cookie.

I bake them for about 8 to 10 minutes, until the edges begin to turn lightly golden.

While the cookies cool, I prepare the glaze by whisking together confectioners’ sugar and freshly brewed coffee until smooth.

Once the cookies are ready, I drizzle the glaze over the top and let it set before serving.

Servings and timing

I get about 34 cookies from this recipe. The total time is around 25 minutes, including preparation and baking.

Variations

I sometimes add a pinch of cinnamon or cocoa powder to give the cookies a slightly different flavor. When I want a stronger coffee taste, I increase the amount of ground coffee slightly.

I also like dipping half of each cookie in melted chocolate instead of using the glaze for a richer version.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful.

If I want them slightly warm, I heat them in the microwave for a few seconds, which softens them nicely.

FAQs

Can I use instant coffee instead of ground coffee?

I can use instant coffee, but I dissolve it in a small amount of water first for better texture.

Why do my cookies not spread much?

This dough is designed to stay thick, so I expect minimal spreading. That is part of their soft texture.

Can I freeze the dough?

I freeze the dough in portions and bake them later. It works well and saves time.

How strong is the coffee flavor?

I find it mild and balanced, but I can adjust it depending on how much coffee I add.

Can I skip the glaze?

I sometimes skip it for a less sweet version. The cookies still taste great on their own.

Conclusion

I find these coffee sugar cookies to be a perfect blend of comforting sweetness and subtle coffee flavor. They are easy to make, versatile, and ideal for sharing or enjoying with a warm drink. It is a recipe I like to return to whenever I want something simple but a little more unique than traditional sugar cookies.

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