Preheat oven to 350 degrees.
In a bowl or mixer, fitted with the paddle attachment, mix the butter and sugar until light and fluffy.
Add the egg, vanilla and coffee. Mix until well incorporated.
In another bowl, whisk together the dry ingredients. Add the dry ingredients to the butter mixture.
Stir until incorporated.
Pour two tbsp of granulated sugar onto a flat plate.
Use a small ice-cream scoop or a tablespoon to portion the cookie dough. Roll the portioned cookie dough into balls.
Press the balls of cookie dough into the granulated sugar and press down with your fingers or with the base of a glass to flatten the cookies until they are about 1/2 inch thick.
Place the cookies, sugar-side-up, on the cookie sheet lined with parchment paper. Leave an inch of space between the cookies.
Bake at 350 degrees for 10 to 12 minutes or until you can move the base of the cookies with a finger.
This recipe also works well with (1-1 baking gluten-free flour). I like Bob's Red Mill GF flour the best.