Infuse the essence of coffee into a sugar cookie recipe for a joyful twist on a classic. As a bonus, this recipe can be made completely vegan by using plant milk in the glaze - perfect for sharing with the whole family regardless of dietary needs. This recipe is especially good with our Yesso! Espresso Decaf.
What you’ll need:
Coffee Sugar Cookies
- 1/2 cup softened salted butter
- 1/2 cup + 2 Tbsp sugar - 1/2 cup for doubt, 2 Tbsp for rolling before baking
- 1 tsp ground Savorista Coffee (fine ground works best)
- 1 flax egg: 1 Tbsp ground flaxseed mixed with 3 Tbsp of water
- 2 tsp vanilla bean paste
- 1 cup + 3 Tbsp all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Vanilla Bean Glaze
- 1 tsp vanilla bean paste
- 1 Tbsp milk of choice
- 1/2 cup powdered sugar (sifted)
How to make it:
- First add the butter, 1/2 cup of the sugar, and the ground coffee to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the flax egg and vanilla bean paste and whip together another 30 seconds.
- Next, add in the sifted flour, baking powder, and salt to the mixing bowl. Mix JUST until a smooth and thick cookie batter forms and no streaks of flour remain.
- Cover the bowl with plastic wrap and let chill in the refrigerator for about 1 hour.
- After 1 hour, cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 2 tablespoon cookie scoop to form your cookie dough.
- Roll into balls between your palms and then roll in the 2 tablespoons of sugar that was set aside so that each dough ball is coated in sugar.
- Place the coffee cookie dough balls onto the baking sheet 2 inches apart and gently press down with your palm for flatter cookies.
- Bake for 9-11 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for another 5 minutes. Then, move the cookies to a wire rack to finish cooling. Once cooled, make the glaze
- While the cookies are cooling, make the vanilla glaze by adding the vanilla bean paste and milk to a small bowl and mixing together. Then, gradually add in the powdered sugar and whisk together until a thick glaze forms. Drizzle the glaze on completely cooled cookies and let sit for about 5 minutes to harden. Serve and enjoy!
Let us know if you try this recipe by sharing it with us on Instagram! @savoristacoffee