Description
These Espresso Shortbread Cookies combine classic buttery shortbread with the rich, bold flavor of finely ground espresso beans. Perfectly crumbly and delicately sweet, these cookies make a sophisticated treat for coffee lovers and are great for afternoon tea or gifting.
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
- 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 easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans until evenly combined. Set this mixture aside for later use.
- Cream Sugars and Butter: Using an electric mixer, cream together the granulated sugar, powdered sugar, and softened unsalted butter in a large bowl until the mixture is light and fluffy. This creates a smooth base for your dough.
- Add Vanilla and Combine with Dry Mix: Stir in the vanilla extract. Gradually add the dry flour mixture to the butter mixture, mixing until the dough just comes together without overworking.
- Chill the Dough: Shape the dough into a flat disc and wrap it tightly with plastic wrap. Refrigerate for at least 30 minutes to make it easier to roll out and cut.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut into your preferred shapes.
- Arrange Cookies on Baking Sheet: Place the cut cookies on the prepared baking sheet, spaced about 1 inch apart to allow for slight spreading during baking.
- Bake and Cool: 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.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Finely ground espresso beans can be substituted with instant espresso powder if desired.
- To store, keep cookies in an airtight container at room temperature for up to a week.
- These cookies can be decorated with a light dusting of powdered sugar or dipped in melted chocolate for an extra touch.
