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Espresso Shortbread Cookies Recipe

Espresso Shortbread Cookies Recipe
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★★★★★

4.9 from 17 reviews

Delight in these rich and buttery Espresso Shortbread Cookies, perfectly infused with finely ground espresso beans for a subtle coffee kick. These crisp, melt-in-your-mouth cookies are an irresistible treat that combines the classic indulgence of shortbread with a sophisticated espresso flavor, ideal with your afternoon coffee or as a sweet snack anytime.

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: 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.
  2. 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.
  3. Cream Butter and Sugars: Using an electric mixer, cream the softened unsalted butter with granulated sugar and powdered sugar in a large bowl until the mixture becomes light and fluffy, which takes about 3-5 minutes.
  4. Add Vanilla and Combine: Mix in the vanilla extract thoroughly. Gradually add the dry flour and espresso mixture to the creamed butter and sugars, mixing until a cohesive dough forms without overworking.
  5. Chill Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
  6. Roll and Cut: 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 desired shapes.
  7. Prepare for Baking: Arrange the cut cookies on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
  8. Bake and Cool: Bake for 12-15 minutes or until the cookie edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a stronger espresso flavor, increase ground espresso beans to 1.5 tablespoons.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For an extra touch, dust with powdered sugar before serving.
  • Make sure butter is softened but not melted for optimal dough texture.
  • Use fresh espresso beans ground finely for the best flavor infusion.

Nutrition

Keywords: espresso cookies, shortbread, coffee cookies, butter cookies, baked cookies, espresso shortbread

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