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Espresso Shortbread Cookies

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Espresso Shortbread Cookies combine buttery classic shortbread with the bold flavor of espresso, creating rich, crumbly cookies perfect for coffee lovers. Elegant and easy to make, they’re ideal for gifting, entertaining, or enjoying alongside your favorite hot drink.

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon finely ground espresso beans

1/4 cup granulated sugar

1/2 cup powdered sugar

1 cup (2 sticks) unsalted butter, softened

1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, salt, and finely ground espresso beans. Set aside.
  3. In a large bowl, cream together granulated sugar, powdered sugar, and softened butter with an electric mixer until light and fluffy.
  4. Mix in vanilla extract, then gradually add dry ingredients, beating on low speed until dough forms.
  5. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
  6. Roll chilled dough out on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
  7. Place cookies on prepared baking sheet about 1 inch apart.
  8. Bake 12–15 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dip cookies in melted dark chocolate for a luxurious finish.

Add an extra teaspoon of espresso for stronger flavor.

Sprinkle espresso sugar or flaky sea salt before baking for texture.

Mix in cocoa powder for a mocha twist.

Store in airtight container up to 5 days or freeze for 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/espresso-shortbread-cookies/