Why You’ll Love This Recipe

I love this recipe because it takes the simplicity of shortbread and elevates it with the bold, sophisticated taste of espresso. The cookies are crisp on the edges, tender inside, and melt in the mouth with every bite. They’re also easy to make with just a handful of ingredients and require no fancy equipment. Whether I’m baking for guests or just treating myself, these cookies always impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
¼ teaspoon salt
1 tablespoon finely ground espresso beans
¼ cup granulated sugar
½ cup powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract

Directions

1. I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together the flour, salt, and finely ground espresso beans, then set it aside.

3. In a large mixing bowl, I cream together the granulated sugar, powdered sugar, and softened butter using an electric mixer until the mixture is light and fluffy.

4. I mix in the vanilla extract, then gradually add the dry ingredients, beating on low speed until the dough starts to come together.

5. I shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes to firm up.

6. Once chilled, I roll the dough out on a lightly floured surface to about ¼-inch thickness. I cut it into my desired shapes using cookie cutters.

7. I place the cookies on the prepared baking sheet, spacing them about 1 inch apart to allow for even baking.

8. I bake for 12–15 minutes, or until the edges are lightly golden. After baking, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

• I sometimes dip half of each cookie in melted dark chocolate for a decadent finish.

• For a stronger flavor, I add an extra teaspoon of ground espresso or a splash of coffee extract.

• I like to sprinkle a little espresso sugar or flaky sea salt on top before baking for texture.

• For a mocha twist, I mix 1 tablespoon of unsweetened cocoa powder into the dough.

• To make them festive, I use shaped cookie cutters and drizzle the baked cookies with espresso glaze.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 2 months—once baked and cooled, I layer them between sheets of parchment paper and store them in a freezer-safe container. To enjoy later, I simply thaw them at room temperature.

FAQs

Can I use instant espresso powder instead of ground espresso beans?

Yes, I use instant espresso powder when I want a stronger, smoother flavor that blends easily into the dough.

How do I prevent the dough from spreading too much?

I make sure to chill the dough before baking—it helps the cookies hold their shape.

Can I make the dough ahead of time?

Yes, I often make the dough a day or two in advance and keep it refrigerated until ready to bake.

Can I make these cookies without a mixer?

Absolutely, I use a sturdy spoon or spatula—it just takes a bit more elbow grease to cream the butter and sugars.

How do I get uniform cookie shapes?

I roll the dough evenly and use cookie cutters or a ruler to cut neat squares or rectangles.

Can I make them dairy-free?

Yes, I substitute plant-based butter for unsalted butter, and they still turn out perfectly crumbly.

Can I add nuts or chocolate chips?

Yes, I sometimes add finely chopped hazelnuts, almonds, or mini chocolate chips for extra texture.

How do I know when the cookies are done?

They’re ready when the edges are just turning golden and the centers are set but still pale.

Can I use decaf espresso?

Of course, I use decaf espresso grounds when I want the flavor without the caffeine.

What pairs best with these cookies?

I love serving them with espresso, cappuccino, or even a glass of milk—they complement any warm drink beautifully.

Conclusion

I find these Espresso Shortbread Cookies to be the perfect combination of buttery sweetness and coffee intensity. Each bite delivers a delicate crunch and smooth espresso flavor that’s both comforting and sophisticated. Whether I’m baking them for myself or sharing them as a gift, these cookies never fail to delight—and they pair wonderfully with any cup of coffee or tea.