Strong Espresso Sugar Cookies for Cookie Decorating
These espresso sugar cookies offer a full kick of espresso flavor. Top them with vanilla buttercream or royal icing to create beautiful and delicious sugar cookies.
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Servings: 18 cookies, depending on the size of your cookie cutter(s)
Equipment
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Measuring cups and spoons
- Medium Sized Mixing Bowl
- Rolling Pin
- Cookie Cutters
- Baking sheet
Ingredients
- 3 cups all purpose flour plus more for rolling
- 2 tsp. baking powder
- 1 cup cold, cubed salted butter 2 sticks
- 1 cup granulated sugar
- 1 egg
- 1 tbsp. vanilla extract
- 2 tsp. espresso powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized mixing bowl, combine the flour and baking powder. Remember to measure the flour using the scoop & level method which is explained above.
- In a stand mixer, combine the cold, cubed butter with the granulated sugar. Mix with the paddle attachment until creamed together.
- Add the egg and vanilla extract to the mixing bowl and mix until combined.
- Slowly add in the flour mixture until the dough is almost together. It should still have some sticking to the side of the bowl.
- Add in the espresso powder, then mix on low until the dough forms a ball.
- Roll the cookies out to 3/8" onto a floured surface. Cut the cookies using a cookie cutter and bake on a prepared cookie sheet for 7-10 minutes or until the top of the cookie doesn't look wet.