Espresso Sugar Cookies

Prep: 20 mins
Cook: 16 mins
Servings: 16
Espresso Sugar Cookies

Coffee and chocolate are the perfect combination as you’ll find out when you crunch into these Espresso Sugar Cookies.

Sprinkled with Coffee Sugar Crystals, these delicious bite sized biscuits are best served with a hot cup of espresso. We recommend dipping into your beverage for best results.


  • 125g butter, diced and softened
  • ½ cup CSR Caster Sugar
  • ¼ cup CSR Brown Sugar
  • 2 tsp espresso instant coffee
  • 1 extra large egg
  • 1¼ cups White Wings Self-Raising Flour
  • ¼ cup cocoa powder
  • 2 tbs CSR Coffee Sugar Crystals


  1. Pre-heat oven to 160°C fan-forced. Line a flat oven tray.
  2. Beat together the butter, both sugars and coffee in the bowl of an electric mixer until pale and creamy. Add egg mixing until well combined.
  3. Fold in flour and cocoa until mixture is well combined. Roll 2 teaspoon measures into balls and flatten slightly. Press the top into a plate of the sugar crystals. Place onto lined oven tray, allowing a little room for spreading. Refrigerate for at least 1 hr.
  4. Remove oven tray from the refrigerator and bake for 14-16 mins until cooked. Cookies will firm up on sitting.