Description
These Espresso Shortbread Cookies combine the rich, bold flavor of finely ground espresso beans with the classic buttery texture of traditional shortbread. Perfectly crisp and subtly sweet, these cookies make a delightful treat for coffee lovers and a sophisticated addition to any dessert spread.
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
Other Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans until well combined. Set this mixture aside for later use.
- Cream sugars and butter. In a large bowl, use an electric mixer to cream the granulated sugar, powdered sugar, and softened unsalted butter. Beat until the mixture is light, fluffy, and well combined.
- Add vanilla and dry ingredients. Incorporate the vanilla extract into the creamed mixture. Gradually add the dry flour mixture, stirring or mixing until the dough just comes together without overworking it.
- Shape and chill dough. Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to firm it up, which helps with rolling and cutting.
- Roll out dough and cut shapes. On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut the dough into desired shapes.
- Arrange cookies on baking sheet. Place the cut-out cookies on the prepared parchment-lined baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake and cool cookies. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For stronger espresso flavor, you can increase espresso grounds up to 2 tablespoons.
- Make sure the butter is softened but not melted for best creaming results.
- Chilling the dough is essential to maintain the shape and texture of the cookies.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies pair excellently with a hot cup of coffee or tea.
