Cappuccino Sugar Cookies
These Cappuccino Sugar Cookies are soft, chewy, and lightly infused with espresso for the perfect cozy coffee-house treat. Finished with a simple piped espresso glaze, they’re elegant, easy to make, and perfect for gifting, holidays, or an afternoon sweet bite.
Servings: 12
Ingredients
Cookie Ingredients
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 1/2 tsp vanilla extract
- 345 g all-purpose flour (2 3/4 cups + 2 tbsp)
- 1 tsp baking soda
- 1 tsp kosher salt
- 2–2 1/2 tbsp espresso powder
Glaze:
- 1 1/2 cups powdered sugar
- 5 tbsp heavy cream
- 1/4 tsp espresso powder
- 1/2 tsp vanilla
- Pinch of salt
Instructions
- Cream butter and sugars 2–3 minutes.
- Add egg and vanilla, mix until smooth.
- Whisk flour, baking soda, salt, and espresso powder.
- Combine wet and dry. Scoop out 1 teaspoon or 1 tablespoon portions. Chill 30 minutes.
- Bake at 350°F: (1 tsp Balls) Mini: 6–8 minutes (1 tbsp balls) Regular: 8–10 minutes
- Cool completely.
- Make glaze by dissolving espresso in cream, whisking with remaining ingredients, and adjusting to pipeable consistency.
- Pipe over cookies and let set.
Nutrition
Calories: 431kcal | Carbohydrates: 64g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 420mg | Potassium: 81mg | Fiber: 1g | Sugar: 41g | Vitamin A: 584IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 2mg
