If you love coffee and cookies, this recipe is going to be your new favorite!
These Coffee Sugar Cookies have a rich, buttery flavor with just the right amount of coffee kick.
They’re soft in the center, slightly crisp on the edges, and topped with a dreamy Vanilla Bean Buttercream that melts in your mouth.
Perfect for a cozy afternoon treat, a fancy brunch, or just because you need a sweet pick-me-up!
Let’s get baking!
☕ What You’ll Need
For the Coffee Sugar Cookies:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
For the Vanilla Bean Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
- Pinch of salt
🔥 Pro Tips
- Dissolve the espresso powder in vanilla extract before adding it to the dough for an even coffee flavor.
- Don’t overbake! The cookies should look slightly underdone in the center – they’ll firm up as they cool.
- Chill the dough for 30 minutes if you want extra thick cookies.
- Use a piping bag for an easy, professional-looking swirl of buttercream.
- Add a coffee drizzle by mixing a little espresso powder with milk and powdered sugar.
🛠 Tools You’ll Need
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Piping bag (optional)
🔄 Substitutions & Variations
- Swap instant espresso powder with finely ground coffee for a milder taste.
- Use almond extract instead of vanilla for a nutty twist.
- Add chocolate chips to the dough for a mocha version.
- Make it dairy-free with vegan butter and almond milk.
⏳ Make-Ahead Tips
- The cookie dough can be made up to 3 days ahead and kept in the fridge.
- The buttercream can be stored in an airtight container for a week in the fridge—just let it soften before piping.
📝 Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar together until light and fluffy.
Step 2: Add Wet Ingredients
Mix in 1 large egg, 1 tbsp instant espresso powder, and 1 tsp vanilla extract. Beat until fully combined.
Step 3: Add Dry Ingredients
Gradually mix in 2 ½ cups flour, ½ tsp baking powder, and ½ tsp salt. Stir until a soft dough forms.
Step 4: Scoop and Bake
Scoop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden.
Step 5: Make the Vanilla Bean Buttercream
In a clean bowl, beat 1 cup softened butter until creamy. Add 3 cups powdered sugar, 2 tbsp heavy cream, 1 tbsp vanilla bean paste, and a pinch of salt. Beat until fluffy.
Step 6: Frost and Enjoy!
Spread or pipe the buttercream onto cooled cookies. Sprinkle with a little espresso powder for extra flavor!
🍪 Leftovers & Storage
- Store cookies in an airtight container at room temp for up to 3 days or in the fridge for a week.
- Freeze unfrosted cookies for up to 3 months and thaw before frosting.
❤️ Wrap-Up
There you have it—Coffee Sugar Cookies with Vanilla Bean Buttercream! These are the perfect balance of rich coffee flavor and sweet, creamy frosting. Give them a try and let me know how they turn out! Leave a comment below with your thoughts or questions—I’d love to hear from you! ☕🍪✨