Ingredients:

  • 1 cup (226g) unsalted butter, softened to cool room temperature
  • 1 cup (200g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp instant espresso powder
  • 2.75 cups (345g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp fine sea salt
  • 0.25 cup (50g) granulated sugar (for coating)
  • 0.25 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl or stand mixer, cream the softened butter, 1 cup granulated sugar, and light brown sugar. Add the instant espresso powder directly to the mixture and beat on medium-high for 2-3 minutes until pale and fluffy and the coffee is fully integrated.
  3. Add the egg and vanilla extract to the butter mixture. Beat for another minute, scraping down the sides to ensure no streaks of butter remain.
  4. Sift the flour, baking soda, cream of tartar, and salt directly into the wet ingredients. Mix on low speed just until the white streaks of flour disappear, being careful not to overmix.
  5. In a small bowl, combine the coating sugar and cinnamon. Scoop 1.5-tablespoon mounds of dough, roll into smooth balls, and coat heavily in the cinnamon-sugar mixture.
  6. Place balls 2 inches apart on the prepared sheets. Bake for 10 minutes until edges are set but centers remain slightly soft.
  7. Let cookies sit on the hot baking sheet for 5 minutes to finish setting before transferring to a wire cooling rack.