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Espresso Shortbread Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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