Sieve whole wheat flour, cocoa powder, coffee, and baking powder in a bowl and keep it aside.

Cream icing sugar and butter with a hand beater or a whisk till it is soft and creamy. Now add curd and beat for few seconds.

Add dry mixture to the wet mixture and combine well and make a soft dough with your hands.

Cover the dough with a plastic wrap and refrigerate for at least half an hour before baking.

Remove the dough from the refrigerator and preheat the oven to 180 c for 10 minutes.

Take a plate and put some icing sugar on it. Now make small balls out of the dough and roll it in the icing sugar.

Line your baking tray with parchment paper and keep all the sugar cookie balls on it leaving some space in between.

When all the sugar-coated cookie balls are ready on the tray for baking press them gently with your palms.

Bake it for 8-10 minutes in the preheated oven till the cookies are baked properly. Don't overbake or else they will be hard.

Once baked remove the cookies from the tray and transfer it o a cooling rack and let them cool completely.

Once cooled you can store them in an airtight container for 3-4 days.