Espresso Sugar Cookies (Vegan)
A twist on the old-fashioned sugar cookie. These cookies are soft, thick and have a lovely coffee flavor. Dairy free, egg free and super easy to make. You won’t be able to eat just one.
Espresso sugar cookie tells you everything you need to know. This is a thick, soft sugar cookie that has been enhanced with a delicious coffee flavor. They are simple to bring together and make a delightful after-dinner dessert or a speedy afternoon snack. They also go well with a cup of tea or coffee. Try these delicious little cookies—you won’t regret it.
What you will need:
This recipe only requires basic pantry items. To give them that wonderful coffee flavor, I use espresso powder. If this is something you do not already have, you should be able to find it at your local grocery store on the baking aisle. The espresso is notable but not overpowering, feel free to adjust to your taste buds by adding more/less.
- all purpose flour
- plant based yogurt – I use almond milk based vanilla flavor, any yogurt should work
- plant based butter with salt
- cream of tartar
- baking soda
- vanilla extract
- combination of cane sugar and coconut sugar
- espresso powder
- coffee – I used cold brew, any coffee in liquid form will work
How to:
It is simple and easy to bring these cookies together. First, mix the espresso and liquid coffee together. After creaming the butter and sugar together, mix in the remaining wet ingredients. Combine the dry ingredients with the wet ones. Finally, shape the dough into balls, roll them in the sugar/expresso mixture, and store in the refrigerator. While the dough is in the refrigerator, preheat the oven. Bake for 12 minutes and enjoy.
Helpful tools/tips
These cookies do not require any special tools or techniques. I do find this cookie does better if allowed to firm up a little in the refrigerator before going into the oven. The dough warms up a little with all the handling and rolling, the down time in the refrigerator gives the dough the opportunity to cool down and firm up. If you want to put them straight into the oven, go for it, they are still going to be great cookies. If you opt to not refrigerate, they will not need to be pressed down slightly prior to going into the oven.
Alright, lets get started. Please make, bake and enjoy!
Espresso Sugar Cookie
Ingredients
- 2 cups / 240 grams all purpose flour
- 1 tbsp espresso powder
- ½ tsp cream of tartar
- ¼ tsp baking soda
- 4 tbsp / 60 grams plant based yogurt (room temperature)
- 12 tbsp / 168 grams plant based butter (room temperature)
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams coconut sugar
- 1 tsp vanilla extract
Sugar/Espresso for rolling
- 3½ tbsp cane sugar
- 1¼ tsp espresso
Instructions
- In a small bowl add the flour, baking soda, cream of tartar and espresso; whisk to combine then set aside.
- In a small bowl add the sugar and espresso for rolling the dough balls in; stir to combine then set aside.
- In a medium bowl add both sugars and room temperature butter; cream together with a hand mixer (or stand mixer) on medium until light and fluffy, about 3 minutes. Add the room temperature yogurt and vanilla, blend for another 30 seconds to completely incorporate.
- Add the flour mixture to the wet ingredients and blend on medium-low until just combined.
- Make 2-tbsp-sized dough balls, roll between your palms to smooth out and roll in the sugar/espresso mixture. This recipe makes 16 cookies for me. Place the dough balls in the refrigerator and preheat the oven to 350℉. Once the oven is ready, place dough balls on a prepared baking sheet, press them down just slightly and bake for 12 minutes. Once out of the oven, let cool on the pan for 5 to 10 minutes and then transfer to a cooling rack until completely cool. These stay fresh for 5 to 7 days at room temperature if kept in an air tight container.
Great with a cuppa!
thank you so much!
Love sugar cookies, love espresso
thank you