Buttery shortbread cookies infused with the bold flavor of espresso, perfect for coffee lovers.
Why You’ll Love This Recipe
These Espresso Shortbread Cookies are a delightful treat for coffee enthusiasts and anyone who loves a rich, buttery cookie. The subtle bitterness of espresso perfectly balances the sweetness of the shortbread, creating a flavor profile that’s both comforting and sophisticated. With their crumbly texture and aromatic coffee flavor, these cookies are an ideal snack with a cup of coffee or a thoughtful gift for the holidays. Whether you're baking for a special occasion or simply indulging in a sweet moment, these cookies are sure to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon finely ground espresso beans
- ¼ cup granulated sugar
- ½ cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, and ground espresso beans. Set aside.
- In a large bowl, cream together the granulated sugar, powdered sugar, and softened butter using an electric mixer until light and fluffy.
- Mix in the vanilla extract. Gradually add the dry ingredients, mixing just until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut into desired shapes.
- Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Storage/Reheating
Store these Espresso Shortbread Cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months. If frozen, allow the cookies to come to room temperature before serving. To reheat, gently warm them in the oven at 300°F (150°C) for 3-5 minutes to refresh their texture.
FAQs
1. Can I use decaffeinated espresso for this recipe?
Yes, you can use decaffeinated espresso if you prefer a coffee-flavored cookie without the caffeine.
2. Can I substitute the butter with a dairy-free alternative?
Yes, you can use a plant-based butter or margarine as a substitute for the unsalted butter for a dairy-free version.
3. How do I prevent my cookies from spreading too much during baking?
Ensure that the dough is chilled before baking. This helps the cookies maintain their shape and prevents spreading.
4. Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. Alternatively, freeze the dough for longer storage.
5. Can I use flavored espresso beans for a twist?
Absolutely! You can experiment with flavored espresso beans, such as vanilla or hazelnut, to give these cookies a unique twist.
6. What’s the best way to roll out shortbread dough?
It helps to roll the dough between two sheets of parchment paper to prevent sticking and to ensure an even thickness.
7. How can I make these cookies more festive?
You can decorate the cookies with powdered sugar or a light glaze after baking, or use festive cookie cutters for holidays.
8. Can I double the recipe?
Yes, feel free to double the recipe if you're making a larger batch. Just ensure that your mixing bowl is large enough to handle the increased ingredients.
9. Can I add chocolate to these cookies?
Yes, you can add chocolate chips or drizzle melted chocolate over the cooled cookies for an extra indulgent treat.
10. Why is my dough too sticky?
If your dough is too sticky, add a bit more flour until it reaches a manageable consistency. Be careful not to add too much flour, as it could affect the texture.
Conclusion
Espresso Shortbread Cookies are the perfect treat for coffee lovers who appreciate a rich, buttery cookie with a bold coffee flavor. With a few simple ingredients and easy preparation, you can enjoy these delightful cookies in no time. Whether paired with a hot beverage or enjoyed on their own, they are a delicious and versatile treat that will leave you craving more.
Espresso Shortbread Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Espresso Shortbread Cookies are a must-try for coffee lovers, offering the perfect balance of rich, buttery shortbread and the bold flavor of espresso. These crumbly cookies are ideal for pairing with a hot cup of coffee or serving as a thoughtful gift. With their delicious texture and sophisticated taste, these cookies are perfect for any occasion, from everyday snacks to special celebrations.
Ingredients
Ingredients:
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon finely ground espresso beans
- ¼ cup granulated sugar
- ½ cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, and ground espresso beans. Set aside.
- In a large bowl, cream the granulated sugar, powdered sugar, and softened butter using an electric mixer until light and fluffy.
- Mix in the vanilla extract. Gradually add the dry ingredients, mixing until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters.
- Place cookies on the prepared baking sheet, spacing about 1 inch apart.
- Bake for 12-15 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure your dough is chilled before baking to avoid spreading.
- For a dairy-free version, substitute unsalted butter with plant-based butter.
- To prevent sticking, roll out the dough between two sheets of parchment paper.
- You can make the dough ahead of time and refrigerate it for up to 2 days or freeze it for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
