Espresso Sugar Cookie
A twist on the old fashion sugar cookie. These cookies are soft, thick and have a lovely coffee flavor. Dairy free, egg free and super easy to make. You can't eat just one.
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.