Espresso Shortbread Cookies
Delight in these rich and buttery Espresso Shortbread Cookies, perfectly balanced with a bold coffee flavor for a sophisticated twist on a classic 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
- 2/3 cup powdered sugar
- 2 tablespoons finely ground espresso coffee
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the finely ground espresso and vanilla extract until well combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 18-22 minutes, until the edges are just beginning to turn 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, dust the cooled cookies with powdered sugar or dip half of each cookie in melted dark chocolate.
Find it online: https://momsgate.com/espresso-shortbread-cookies/