Espresso Shortbread Cookies
These Espresso Shortbread Cookies combine the rich, bold flavor of espresso with the buttery, crumbly texture of classic shortbread for a perfect coffee-flavored treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons instant espresso powder
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract and espresso powder until fully combined.
- Gradually add the flour and salt, mixing until the dough just comes together.
- Form dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet.
- Bake for 18-22 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, sprinkle a little coarse sugar on top before baking or drizzle melted dark chocolate over cooled cookies.
Find it online: https://auntyspices.com/espresso-shortbread-cookies/