Coffee sugar cookies will keep you grounded

It seemed like a normal day. I was in my classroom, changing the date on the whiteboard, pushing in and arranging chairs, and just like every morning, sipping on my travel mug of coffee.

That?s when it happened.

I took a large gulp to finish up the rest of the delicious liquid in the bottom of my cup only to discover, to my horror, that I had a mouth full of a substance so foul that I?m sure it might be used as a torture device in some horrible places around the world: coffee grounds.

Somehow, despite the vile material afflicting my taste buds, I had the wherewithal to sprint to my computer and send a quick e-mail to Joey.

?Coffee grounds!? it read. ?There are grounds in the coffee! Be careful!?

Soon, a reply: ?Thank you. You just saved my life.?

OK, so that all seems a bit overdramatic, but if you?ve ever experienced the agony of gritty coffee grounds in the bottom of your morning cup of caffeine, you know it?s pretty darn gross.

With that in mind, the recipe I?m sharing with you this week uses coffee grounds?a lot of them?but these cookies are delicious and might change your mind about coffee grounds just a little.

I got this recipe from a blog called ?I am baker.? You can find the original at I changed a lot of the amounts of ingredients when I made them.

Coffee Sugar Cookies


1 cup butter or margarine

1 1/4 cups sugar

2 eggs

2 teaspoons vanilla

3 tablespoons ground coffee (I used hazelnut; it was amazing)

2 cups flour

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt


Cream together the butter and sugar. Add in the eggs, vanilla and ground coffee.

Add in the flour, baking powder, cinnamon and salt.

Refrigerate the dough for at least an hour or overnight (mine was a bit on the sticky side, so this step helped a lot).

Preheat the oven to 375 degrees.

Drop the dough by tablespoonful on a baking sheet. Space them at least an inch apart. They?ll spread while baking.

Bake for eight to 10 minutes or until the cookies are just starting to brown around the edges.

After baking, put the cookies into a sealed container immediately if you?d like them to stay soft, or set them out until completely cool if you?d like a crunchier cookie.

These made our house smell amazing, and they were really good. To be honest, I think non-coffee drinkers might go for these, too, but since I don?t have one of those in my house, I can?t confirm that notion.

This is the first time in my life I haven?t been upset about having coffee grounds in my mouth, but I?m still going to double check the bottom of the pot in the mornings, just to be on the safe side.

Lindsey Young is the co-owner of The Edge, a Bethel College graduate, and an avid baker. She can be reached at

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