Classic Sugar Cookies with Espresso Sprinkles
Buttery sugar cookies topped with bold espresso sprinkles for a delightful caffeine-infused twist.
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For the Espresso Sprinkles:
- 2 tbsp granulated sugar
- 1 tsp espresso powder
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Dry Ingredients: In a bowl, whisk flour, baking powder, and salt until combined.
- Cream the Butter and Sugar: Beat butter and sugar until fluffy and pale. Add egg and vanilla extract, mixing until well combined.
- Combine Wet and Dry: Gradually add the dry mixture to the wet, mixing until a soft dough forms.
- Portion the Dough: Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Prepare the Sprinkles: Mix sugar and espresso powder in a small bowl until evenly combined.
- Sprinkle the Cookies: Lightly flatten each dough ball and sprinkle with the espresso-sugar mixture.
- Bake: Bake for 10-12 minutes until the edges are just golden.
- Cool: Allow the cookies to cool on the sheets for 5 minutes, then transfer to a cooling rack.
- Serve: Enjoy with coffee or as a decadent afternoon treat.
Notes
Nutritional Values (Per Serving)
- Calories: 160 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 3%
- Vitamin A: 5%
- Potassium: 1%
- Magnesium: 2%
Additional Notes/Tips
- Chill the dough for 30 minutes for a thicker, chewier cookie.
- Swap espresso powder with cocoa powder for a mocha twist.
- Double the espresso sprinkle topping for extra bold flavor.