Tired of the same sugar cookie flavor for your cut out cookies? Try these espresso flavored sugar cookies!

These coffee flavored cookies can be made as shown with chocolate drizzle on top or you can use the recipe as a base cookie for any type of decorated cut out cookie. 

I’m a sucker for chocolate and coffee pairings as you might know from my chocolate cake with espresso frosting or my espresso chocolate chip cookies. So naturally, I prefer the chocolate drizzle to vanilla icing with these cookies.

The choice is yours! The espresso taste is strong in the cookie so I do recommend some type of cookie icing to balance it out.

Ingredients For Espresso Chocolate Chip Cookies:

To  make these cookies, you will need your usual pantry basics: flour, salt, baking powder, unsalted butter, sugar , vanilla extract and eggs. I usually recommend room temperature butter for all my cookie doughs but using cold butter here is better.

The unique key ingredient in the recipe is instant espresso powder. Be sure to use quality instant espresso powder for the best flavor. As always, the same should be true for your vanilla extract.

How to Make Espresso Flavored Sugar Cookies:

The best outcome for me has been to make this dough in a food processor. If you don’t have one, you can also use a regular mixer but the butter will need to be closer to room temperature. 

First, combine and whisk together all the dry ingredients (flour, salt, baking powder, espresso powder) in a medium sized mixing bowl. Set this aside. 

In your food processor, combine the butter and sugar and mix until light and fluffy. You may need to stop and scrape down the sides and mix again. Add the egg and vanilla extract and mix until incorporated.

Add the dry ingredients in three batches and pulse each one until incorporated. If the dry ingredients are not mixing well, transfer everything to a large bowl and finish mixing by hand until you have a uniform dough. 

Divide the dough into two parts. Roll each dough part  to ¼ inch thickness on a piece of parchment paper. Chill the rolled dough for at least 30 minutes. Cut out your cookies and bake at 350F until golden. 

Let them cool completely and then decorate your cookies as desired.  I’ve provided instructions on using chocolate drizzle in the recipe card below.  

How to Make Ahead and Store These Cookies

Since the dough should be chilled anyway, you can make the dough ahead of time and store in the refrigerator for up to 3 days.

Cold sugar cookie dough is hard to roll and then you will have to let it warm up, roll and chill again before baking. So be sure to roll the dough out first.

If you roll first, you won’t have to chill the cutouts again before baking. Simply preheat your oven, cut out your cold cookie dough and bake.

Rolled cookie dough can be stored in the refrigerator flat on a small cookie sheet or pan between two sheets of parchment and wrapped in plastic. Rolled or cut cookie dough can also be stored in the freezer for up to one month.

Baked cookies should be stored in an airtight container at room temperature for 5 days or in the freezer for up to 3 months.