Description
Soft, buttery sugar cookies infused with bold espresso and finished with a silky coffee drizzle.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 tablespoons instant espresso powder
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons brewed espresso or milk (for glaze thinning)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream softened butter and sugar until light and fluffy. Beat in egg and vanilla.
- Dissolve espresso powder in 1 teaspoon warm water and mix into the batter.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually combine with wet ingredients.
- Scoop dough into rounded balls and gently flatten. Bake 10–12 minutes until edges are lightly golden. Cool completely.
- Whisk powdered sugar with a small amount of brewed espresso to form a smooth glaze.
- Drizzle glaze over cooled cookies and sprinkle lightly with extra espresso powder if desired.
Notes
- Ensure the butter is softened for easier creaming with sugar.
- Adjust the amount of brewed espresso in the glaze to achieve desired consistency.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg