icing sugar to stencil or sprinkle on top before serving
Whisk together the all-purpose flour with the cocoa powder, salt, and coffee grinds. Set aside.
In the bowl of an electric mixer fited with the paddle attachment, cream together the butter and the sugar.
Add the vanilla and beat in, scraping down the sides of the bowl as needed.
With the mixer running on low, add the flour mixture gradually. Then add the milk. Beat until a dough forms.
Dump the dough onto a clean work surface and pat together into a 7 ½-inch log. I pressed my cookie dough into a a rectangle so that my cookies would be pretty square (about 1 ¾"x1 ¾"). Roll the log of cookie dough in turbinado, pressing into all sides. Wrap in plastic wrap and store in fridge over night.
Preheat the oven to 350ºF. Line a baking sheet or two with parchment.
Unwrap the cookie dough and slice to about ¼" thick. You should get about 30 thin-ish cookies. Space them out on your baking sheet and bake for about 15 minutes until the surface looks dry.
Cool a couple minutes on the baking sheet before transferring to a rack to cool completely.
Stencil or sprinkle with lots of powdered sugar. Watch the gif on Instagram to see what I mean!
For the cocoa powder, I like to use Cacao Barry available on Amazon
Turbinado sugar is a coarse sugar that you can buy on Amazon