Description
These Espresso Shortbread Cookies offer a delightful blend of buttery richness and bold espresso flavor, perfect for coffee lovers seeking a crisp, melt-in-your-mouth treat. With a delicate texture and subtle sweetness, these cookies make an elegant accompaniment to your afternoon tea or coffee break.
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: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans to evenly distribute the coffee flavor throughout the dough.
- Cream Sugars and Butter: In a large bowl, use an electric mixer to cream the granulated sugar, powdered sugar, and softened butter until the mixture is light and fluffy, which helps create the cookie’s tender texture.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract to the creamed butter mixture. Gradually add the dry ingredients, mixing continuously until the dough begins to come together into a cohesive mass.
- Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough, which makes it easier to roll and cut.
- Roll and Cut: On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut the dough into your desired shapes.
- Prepare for Baking: Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake and Cool: Bake the cookies for 12-15 minutes until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase the ground espresso beans slightly, but be cautious as it can make the cookies bitter.
- Ensure butter is softened but not melted to achieve the ideal cookie texture.
- Refrigerating the dough is essential to prevent spreading and maintain cookie shape.
- Store cookies in an airtight container at room temperature for up to one week.
- For variation, sprinkle a little coarse sugar on top before baking for extra crunch and sparkle.
