Espresso-Frosted Sugar Cookies
Soft sugar cookies topped with a smooth, espresso-infused frosting. Sweet, buttery, and just enough caffeine to justify eating five.
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Espresso Frosting:
- 1 ½ cups powdered sugar
- 2 tbsp unsalted butter melted
- 1 tbsp espresso powder
- 2 tbsp hot water
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, stirring until smooth.
- Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Flatten slightly, then bake for 8-10 minutes until edges turn golden.
- Let cookies cool completely before frosting (or risk a melty disaster).
- For frosting, whisk powdered sugar, melted butter, espresso powder, hot water, and vanilla until smooth.
- Spread or drizzle frosting over cookies, let set, and devour.