Photo Credit: Ashley Cuoco

Confession #1: my beautiful new KitchenAid mixer came in the mail yesterday and I had to bake something immediately. It no sooner arrived on my doorstep than I was tearing the top open, shaking the packaging like a box of crackerjack to get the machine loose and gazing at it all googley-eyed on my countertop. It is matte gray. It is magical. It is perfect! (Early Christmas gift from my husband, just in time for the holidays!) Confession #2: coffee. I love coffee. Sometimes I wake up a half hour earlier just to savor a cup of coffee in the calm of morning. I once added espresso powder to brownies and it was incredible. The coffee enhances the chocolate flavor, making it bolder and richer. Here we have your standard sugar cookie with the added bonus of hazelnut coffee!!! Coffee + Sugar were meant to be. Hazelnut is my favorite (of course any flavor will please will do). The grain adds a nice texture and color to the cookies. Instead of rolling them out and punching out shapes with a cookie cutter, I chose to roll them into balls and give them a criss-cross with a fork. You can do either. Drink your coffee and eat it too!


  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 Tbsp fresh ground coffee
  • 1/2 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. In a mixer, cream together butter and sugar. In a separate bowl, combine eggs, vanilla, and coffee until fully combined.
  2. In another bowl, combine flour, baking powder, cinnamon, and salt. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined. Do not over beat.
  3. Chill this dough for at least one hour. When you are ready to bake, preheat oven to 350 degrees.
  4. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet (or roll into 1 tsp size balls). Bake for 8-10 minutes, or until edges are slightly golden. Enjoy!

Recipe adapted from I Am Baker,


Photo Credit: Ashley Cuoco

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