Espresso Shortbread Cookies (Printable View)

Buttery, melt-in-your-mouth cookies infused with bold espresso for a perfect coffee companion.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
03 - 2 tablespoons finely ground espresso or instant espresso powder

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1/2 cup powdered sugar
06 - 2 teaspoons vanilla extract

→ Optional Toppings

07 - 3 ounces dark chocolate, melted
08 - Flaky sea salt, for garnish

# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, salt, and espresso powder in a medium bowl until evenly blended.
03 - Beat softened butter and powdered sugar with electric mixer on medium-high speed until light and fluffy, approximately 2-3 minutes.
04 - Mix in vanilla extract until fully incorporated into butter mixture.
05 - Add flour mixture to butter mixture in two additions, mixing on low speed until just combined. Avoid overmixing.
06 - Turn dough onto lightly floured surface. Shape into rectangle approximately 1/2 inch thick.
07 - Cut into desired shapes using knife or cookie cutter. Place cookies 1 inch apart on prepared baking sheets.
08 - Bake for 16-18 minutes until edges just begin to turn golden brown.
09 - Let cookies cool completely on wire rack.
10 - Drizzle or dip cooled cookies in melted dark chocolate. Sprinkle with flaky sea salt. Allow chocolate to set before serving.

# Expert Suggestions:

01 -
  • The espresso creates these bittersweet notes that cut through the butter in the most perfect way
  • They come together in under 20 minutes of active work but taste like something from a fancy bakery
  • The dough is incredibly forgiving and can be made ahead, frozen, then baked fresh whenever needed
02 -
  • The dough should feel soft and slightly tacky but not sticky if it sticks to your hands add a tablespoon of flour
  • These cookies continue to firm up as they cool so do not overbake or they will lose their tender texture
  • Espresso powder dissolves better than regular instant coffee and delivers a more concentrated flavor
03 -
  • Weigh your ingredients if possible because too much flour will make these cookies dry and crumbly
  • Grind your espresso powder extra fine in a clean coffee grinder for the smoothest texture

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