Go Back
A smartphone photo of Coffee Sugar Cookies with a pale tan base and cracked surface on a white plate.

Coffee Sugar Cookies with a Silky Espresso Drizzle

These soft-baked Coffee Sugar Cookies feature a pale tan base with lightly golden edges and a thick, semi-opaque espresso glaze. A perfect artisanal treat with a sophisticated caffeine kick and a melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter softened (227g)
  • 1 cup Granulated Sugar (200g)
  • 1 large Egg room temperature
  • 1 tsp Vanilla Extract (5ml)
  • 1.5 tsp Instant Espresso Powder (3g)
  • 2.5 cups All-Purpose Flour (312g)
  • 1 tbsp Cornstarch (8g)
  • 0.5 tsp Baking Soda (3g)
  • 0.5 tsp Salt (3g)
Espresso Glaze
  • 1 cup Powdered Sugar sifted (120g)
  • 1 tbsp Instant Espresso Powder (6g)
  • 2 tbsp Heavy Cream or milk (30ml)

Equipment

  • 1 Electric Hand Mixer
  • 1 Cookie Scoop 2-tablespoon size
  • 2 Baking Sheet Lined with parchment paper

Method
 

Prepare the Dough
  1. Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
  2. Beat in the egg, vanilla, and espresso powder until fully combined and the dough is a uniform pale tan.
  3. Slowly fold in the flour, cornstarch, baking soda, and salt until no white streaks remain.
Bake and Glaze
  1. Scoop 2-tablespoon portions onto a baking sheet and bake at 350°F (175°C) for 9-11 minutes until edges are lightly golden-brown.
  2. Once cooled, whisk the glaze ingredients together and drizzle over cookies, allowing for natural drips over the sides.

Notes

Use room temperature ingredients for a smooth dough.
Do not overbake; the center should look pale and soft when pulled from the oven.