Coffee Sugar Cookies with Vanilla Bean Buttercream Recipe
Delight in these Coffee Sugar Cookies topped with a luscious Vanilla Bean Buttercream. The cookies combine the subtle richness of espresso with classic sugar cookie flavors, baked to perfection and crowned with a smooth, creamy buttercream infused with real vanilla bean. Perfect for coffee lovers looking for a sweet treat with a caffeinated twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Coffee Sugar Cookies:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
For the Vanilla Bean Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
- Pinch of salt
Instructions
- Cream the Butter and Sugar: In a large bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together until the mixture is light and fluffy. This aerates the dough and creates a tender texture in the cookies.
- Add Wet Ingredients: Mix in 1 large egg, 1 tablespoon of instant espresso powder, and 1 teaspoon of vanilla extract. Beat the mixture until all ingredients are well combined, ensuring the espresso flavor is evenly distributed.
- Add Dry Ingredients: Gradually add 2 ½ cups of all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt to the wet mixture. Stir gently until a soft, cohesive dough forms, being careful not to overwork it to maintain a tender cookie.
- Scoop and Bake: Using a cookie scoop or spoon, place dough portions onto a baking sheet lined with parchment paper, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes or until the cookie edges begin to turn a light golden brown. Remove from oven and allow cookies to cool completely on a wire rack.
- Make the Vanilla Bean Buttercream: In a clean mixing bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 3 cups of powdered sugar, 2 tablespoons of heavy cream, 1 tablespoon of vanilla bean paste, and a pinch of salt. Beat the mixture on medium speed until it becomes smooth, fluffy, and spreadable.
- Frost and Enjoy: Once the cookies are completely cooled, spread or pipe the vanilla bean buttercream on top of each cookie. Optionally, sprinkle a light dusting of espresso powder over the frosting for an extra burst of coffee flavor. Serve and enjoy!
Notes
- Make sure the butter is properly softened to room temperature for easier creaming.
- Instant espresso powder can be adjusted to taste or substituted with finely ground coffee, though flavor intensity may vary.
- Cookies should be cooled completely before frosting to prevent the buttercream from melting.
- The buttercream can be stored covered in the fridge for up to 5 days; bring to room temperature and re-whip before frosting.
- For a gluten-free variation, substitute the flour with a 1:1 gluten-free flour blend.
Keywords: coffee sugar cookies, vanilla bean buttercream, espresso cookies, coffee flavored dessert, sugar cookies recipe