Espresso Shortbread Cookies (Print Version)

Buttery cookies with bold espresso, perfect with coffee

# What You Need:

→ 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 for drizzling or dipping
08 - Flaky sea salt for garnish

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, salt, and espresso powder until evenly distributed.
03 - In a large bowl, beat softened butter and powdered sugar with electric mixer on medium 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. Do not overmix.
06 - Turn dough onto lightly floured surface and shape into rectangle approximately 1/2 inch thick.
07 - Cut into desired shapes using knife or cookie cutter. Arrange on prepared baking sheets, spacing 1 inch apart.
08 - Bake for 16-18 minutes until edges just begin to turn golden brown.
09 - Let cookies cool completely on wire rack before decorating.
10 - If desired, drizzle or dip cooled cookies in melted dark chocolate and sprinkle with flaky sea salt. Allow chocolate to set before serving.

# Expert Hints:

01 -
  • The espresso cuts through the richness just enough to make you want another one instead of feeling overwhelmed
  • They come together in under 30 minutes of active time but taste like something from a fancy bakery
02 -
  • Overworking the dough once the flour is added will make the cookies tough instead of tender
  • The cookies should look slightly underbaked when you take them out as they continue cooking on the hot pan
03 -
  • Use a ruler or the edge of a bench scraper to cut perfectly even rectangles that look professionally made
  • Chill the shaped dough for 15 minutes before baking if your kitchen is particularly warm to help them hold their shape

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