Espresso Shortbread Cookies Recipe

Introduction

Espresso Shortbread Cookies offer a delightful twist on the classic buttery treat, infused with the rich, deep flavor of finely ground espresso beans. Perfect for coffee lovers, these crisp and tender cookies pair wonderfully with your morning brew or an afternoon tea.

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. Step 1: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, salt, and finely ground espresso beans. Set this dry mixture aside.
3. Step 3: In a large bowl, cream the granulated sugar, powdered sugar, and softened butter using an electric mixer until the mixture is light and fluffy.
4. Step 4: Mix in the vanilla extract. Gradually add the dry ingredients to the butter mixture, stirring until the dough just comes together.
5. Step 5: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
6. Step 6: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Cut into your favorite shapes using cookie cutters.
7. Step 7: Place the cookies on the prepared baking sheet, spacing them about 1 inch apart to allow even baking.
8. Step 8: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a stronger coffee flavor, increase the ground espresso to 1.5 tablespoons or sprinkle a little espresso powder on top before baking.
• Try adding a pinch of cinnamon or cocoa powder to the flour mixture for a warm twist.
• Use a food processor to quickly combine ingredients and achieve a uniform dough texture.
• These cookies can be dipped halfway in melted dark chocolate once cooled for an extra indulgent treat.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To refresh, let thaw at room temperature and bake in a 300°F (150°C) oven for 3-5 minutes to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, instant espresso powder works well and will dissolve more easily into the dough, enhancing the coffee flavor without affecting texture.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough thoroughly before baking helps prevent spreading. Also, make sure your butter is softened but not melted, and avoid overmixing once the flour is added.

Espresso Shortbread Cookies Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

These Espresso Shortbread Cookies combine the rich, slightly bitter flavor of finely ground espresso beans with the buttery, tender texture of classic shortbread. Perfectly balanced with a hint of vanilla, these cookies offer a delightful twist on a traditional favorite and are ideal for pairing with your morning coffee or afternoon tea.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon finely ground espresso beans

Sugars

• 1/4 cup granulated sugar
• 1/2 cup powdered sugar

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans until evenly distributed. Set aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
4. Add Vanilla Extract and Mix Dry Ingredients: Stir in the vanilla extract. Gradually add the dry flour mixture to the creamed butter mixture, blending just until the dough comes together without overmixing.
5. Chill the Dough: Shape the dough into a flat disc and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes, which firms the dough for easier rolling and enhances flavor development.
6. Roll Out and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut the dough into your preferred shapes.
7. Arrange on Baking Sheet: Place the cut-out cookies on the prepared baking sheet, spacing them about 1 inch apart to prevent sticking during baking.
8. Bake: Bake the cookies for 12 to 15 minutes or until the edges just start to turn a light golden color, indicating they are perfectly baked.
9. Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• For a stronger coffee flavor, increase the espresso beans to 1.5 tablespoons.
• If you prefer a less bitter taste, use decaffeinated espresso beans or reduce the espresso amount.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies can also be frozen after baking for up to 3 months; thaw at room temperature before serving.
• Ensure butter is softened but not melted for the best dough consistency.

Keywords: espresso shortbread cookies, coffee cookies, shortbread recipe, espresso cookies, buttery cookies, homemade cookies, easy baking