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.
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup espresso powder
- 1 cup unsalted butter, cold and cubed
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4 oz bar of dark chocolate, chopped
- Whisk together the flour, baking powder, salt, and espresso powder in a large bowl. Set aside.
- In a food processor, combine the butter and sugar and process until light and fluffy. Scrape down the sides in between mixing at least once.
- Add the egg and vanilla and process until just combined.
- Add the flour mixture in three batches and pulse until just combined. If it does not mix well in the food processor, return the dough to your mixing bowl and bring the dough together by hand.
- Turn the dough out onto a piece of parchment paper or floured surface. Form a ball and then divide the ball into two halves.
- Roll each half out to ¼ inch thickness on a sheet of parchment paper. If it’s sticky, place another piece of parchment on top and roll the dough between the two sheets of parchment.
- Chill the dough for at least 30 minutes in the refrigerator or 15 minutes in the freezer.
- Cut out your cookies with your favorite cookie cutter and bake at 350F until golden. About 10 minutes.
- Repeat steps 5-8 with the scraps of dough.
- Place the chopped chocolate in a microwave safe bowl and microwave fro 30 seconds. Stir well, making sure to scrape the bottom of the bowl. Return to the microwave for 15 seconds. Stir well to get the chocolate to melt.
- Return to the microwave for another 10 seconds and stir again. The chocolate should be melted and smooth. If it is not, heat for another 10 seconds.
- Transfer the chocolate to a paper parchment cone or use a spoon to drizzle the chocolate over your cookies. Let the chocolate set.
Scraps can be re-rolled at least twice before the cookie starts to get less tender.
If the cookies are no longer cold after cutting, chill the cut out cookies for at least 15 minutes before baking.
Cookie yields depend on the size of your cookie cutter.
Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 46mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 1g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.