Coffee Sugar Cookies with Vanilla Bean Buttercream
This dish will be your new favorite if you like coffee and cookies.
These Coffee Sugar Cookies are rich and buttery, with just the right amount of coffee flavor.
The middle is soft, the borders are a little crunchy, and the Vanilla Bean Buttercream on top melts in your mouth.
Great for a sophisticated breakfast, a comfortable afternoon snack, or just because you need a sweet pick-me-up!
Let’s start baking!
Equipment Needed
- Bowls for mixing
- Hand-held or stand mixer
- Cups and spoons for measuring
- Sheet for baking
- Paper for parchment
- Rack for cooling
- Optional piping bag
Ingredients
For the cookies with coffee and sugar:
- 2 ½ cups of flour for all purposes
- 1 cup of softened, unsalted butter
- 1 cup of sugar in granules
- One big egg
- 1 tablespoon of instant espresso powder
- 1 teaspoon of vanilla extract
- ½ tsp of baking powder
- ½ tsp salt
For the Buttercream with Vanilla Beans:
- 1 cup of softened butter without salt
- Three cups of powdered sugar
- 2 tablespoons of heavy cream
- 1 tablespoon of vanilla bean paste or 2 teaspoons of vanilla extract
- A pinch of salt
Instructions
Step 1: Mix the sugar and butter together.
In a big bowl, mix together 1 cup of softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
Step 2: Add the wet things
Add 1 big egg, 1 tablespoon of instant espresso powder, and 1 teaspoon of vanilla extract.Mix until everything is well mixed.
Step 3: Add the dry things
Slowly add in 2 ½ cups of flour, ½ teaspoon of baking powder, and ½ teaspoon of salt.Stir until the dough is soft.
Step 4: Get the dough and bake it
Put the dough on a baking sheet coated with parchment paper. Bake for 10 to 12 minutes at 350°F (175°C) until the sides are gently brown.
Step 5: Prepare the Vanilla Bean Buttercream
In a clean dish, mix 1 cup of softened butter until it is smooth. Put in 3 cups of powdered sugar, 2 tablespoons of heavy cream, 1 tablespoon of vanilla bean paste, and a teaspoon of salt.Whip till light and fluffy.
Step 6: Frost and have fun!
Spread or pipe the buttercream on cookies that have cooled. For more taste, sprinkle some espresso powder over top!
Tips and Variations
- To get an even coffee flavor, mix the espresso powder with vanilla essence before adding it to the dough.
- Don’t bake too long! The cookies should look a little undercooked in the middle. They will harden as they cool.
- If you want your cookies to be especially thick, put the dough in the fridge for 30 minutes.
- A piping bag is a simple way to make a swirl of buttercream that looks professional.
- Mix some espresso powder with milk and powdered sugar to make a coffee drizzle.
- For a softer taste, use finely ground coffee instead of instant espresso powder.
- If you want a nutty flavor, use almond extract instead of vanilla.
- For a mocha variant, mix in some chocolate chips.
- Use vegan butter and almond milk to make it dairy-free.
Storage
- You may make the cookie dough up to three days ahead of time and store it in the fridge.
- You may keep the buttercream in the fridge for a week in an airtight container. Just let it soften before piping.
- You can keep cookies in an airtight container at room temperature for up to three days or in the fridge for a week.
- You can freeze cookies that aren’t frosted for up to three months. Before frosting, defrost them.
There you go: Coffee Sugar Cookies with Vanilla Bean Buttercream! These are the right mix of sweet, creamy icing and strong coffee flavor. Try them out and tell me what you think!
I’d love to hear from you, so please leave a comment below with your views or questions.☕🍪✨