These coffee cardamom sugar cookies combine bold espresso, warm spice, and classic sugar cookie structure in one soft, bakery-style treat. This version blends coffee sugar cookies with cardamom cookies recipe traditions, creating chewy cardamom cookies with fragrant cardamom sugar and deep flavor in every bite.
I make these when I want something richer than standard cardamom sugar cookies but softer than crisp cardamom spice cookies. The result tastes like spiced cardamom cookies crossed with coffee cookies, with crackled tops and tender centers that stay soft for days.
The balance between fat and sugar controls texture here. One cup of butter to one and a half cups of granulated sugar creates spread with structure, and the added egg yolk increases tenderness without making the dough heavy.
Espresso powder dissolves directly into the dough, so it flavors every crumb instead of leaving bitter pockets. I use one tablespoon because that amount delivers clear coffee flavor without overpowering the cardamom sugar layer.
What You Need
All purpose flour provides structure, and I measure 315 grams for accuracy because even small changes affect spread. Baking soda and baking powder work together to lift and gently puff the cookies, which gives that soft middle you expect from chewy cardamom cookies.
Instant espresso powder gives clean coffee depth, and ground cardamom adds warmth that lingers. Fresh spice matters, and I explain that more in my Cardamom Cookies Recipe where aroma defines the entire dough.
Butter must feel soft but cool, not greasy. Granulated sugar creates crisp edges, and the extra yolk adds richness that reminds me of classic coffee cardamom cookies from small bakeries.
Key Ingredient Spotlight: Cardamom
Cardamom carries this recipe. It brings floral heat that pairs naturally with espresso, and that pairing transforms simple coffee sugar cookies into something layered and memorable.
I grind pods when I have time because freshly ground spice smells bright and sharp. Pre ground works too, but the aroma fades faster, and that difference shows up clearly in the final cookie.
How To Make It
You start by creaming butter and sugar for a full two to three minutes. The mixture should look pale and slightly fluffy, and that air supports soft structure later.
You add egg, yolk, and vanilla and mix until smooth. The dough should look glossy and cohesive before you fold in dry ingredients gently and stop once no flour streaks remain.
If you chill the dough for thirty minutes, you control spread and deepen flavor. I chill when I want thicker coffee cardamom cookies, especially for gift boxes.
How To Tell It’s Done
The edges turn lightly golden at ten to twelve minutes, and the centers look slightly soft. Small cracks form across the top, which signals proper sugar expansion.
Underdone cookies look shiny in the center, and overdone cookies feel firm at the edges immediately. I trust color at the edges more than time alone.
Troubleshooting
If cookies spread too much, butter was too warm or the dough skipped chilling. A short rest in the fridge fixes that next batch.
If flavor tastes flat, cardamom may be old or espresso too mild. I sometimes compare with my Coffee Cookies Recipe to adjust coffee strength.
Ways To Change It
You can add a teaspoon of orange zest for brightness, which lifts the spice and makes them feel like cardamom tea cookies. You can also roll them in coarse sugar for extra crunch.
For deeper flavor, swap two tablespoons of flour for cocoa powder and lean into mocha notes, similar to ideas I use in Coconut Espresso Cookies.
If you enjoy texture contrast, fold in one tablespoon of poppy seeds and echo the flavor direction from Cardamom Poppy Seed Cookies.
Storage Tips
You store these at room temperature in an airtight container for up to four days. The centers stay soft, and the spice deepens slightly on day two.
You can freeze baked cookies for two months and thaw at room temperature. I warm them briefly in the oven for five minutes to refresh the edges.
Use a scale for flour because volume varies easily. Scoop equal dough portions to ensure even baking, and space them two inches apart to allow proper spread.
Roll dough balls generously in cardamom sugar coating to create that crackled finish. Press lightly after baking if you want slightly flatter tops.
Save This Recipe for Later
Save this coffee cardamom sugar cookies recipe to your Pinterest board so you have it ready for holiday baking or quiet weekends. I would love to hear how your batch turned out, so leave a comment and tell me if you adjusted the spice or coffee level.
Coffee Cardamom Sugar Cookies Recipe
These aromatic coffee cardamom sugar cookies combine bold espresso flavor with warm spice in every bite. Soft and tender, these chewy cardamom cookies balance rich coffee notes with fragrant cardamom sugar for a unique twist on classic cardamom sugar cookies. Inspired by traditional cardamom cookies recipe favorites, this version blends elements of coffee sugar cookies and spiced cardamom cookies into one bakery-style treat. If you love cozy coffee cookies or delicate cardamom tea cookies, this easy cardamom cookies recipe delivers depth, warmth, and irresistible texture.
Ingredients
- FOR THE COOKIE DOUGH
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon instant espresso powder
- 1 teaspoon ground cardamom
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- FOR ROLLING
- ¼ cup granulated sugar
Instructions
PREHEAT OVEN: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
MIX DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, espresso powder, and ground cardamom until evenly combined. Set the bowl aside.
CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes until the mixture looks light in color and fluffy in texture. Proper creaming creates a soft and tender cookie.
ADD EGGS AND VANILLA: Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until smooth and fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
COMBINE WET AND DRY INGREDIENTS: Gradually add the dry ingredients to the wet mixture in batches. Mix on low speed just until no streaks of flour remain. Avoid overmixing to keep the cookies soft.
OPTIONAL CHILL: For thicker cookies, cover the dough and refrigerate for 30 minutes. Chilling helps control spread during baking.
SHAPE AND ROLL: Scoop about 2 tablespoons of dough and roll into smooth balls. Roll each ball in the ¼ cup granulated sugar until fully coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
BAKE: Bake for 10–12 minutes, until the edges are lightly golden and the centers look slightly soft. The tops will form delicate cracks as they bake.
COOL: Let the cookies rest on the baking sheet for 5 minutes to set their structure. Transfer them to a wire rack and cool completely before serving.
Notes
Freshly ground cardamom provides stronger aroma and flavor than pre-ground spice.
Do not overbake; slightly soft centers ensure a tender texture after cooling.
Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 133Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 38mgSodium 131mgCarbohydrates 11gFiber 0gSugar 3gProtein 2g
