Espresso Shortbread Cookies (Printable Version)

Buttery cookies with bold espresso flavor, ready in 38 minutes

# 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
08 - Flaky sea salt, for garnish

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, salt, and espresso powder until well blended.
03 - In a large bowl, beat softened butter and powdered sugar with electric mixer until light and fluffy, about 2-3 minutes.
04 - Mix in vanilla extract until fully incorporated.
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 about 1/2 inch thick.
07 - Cut into squares or rectangles, or use cookie cutter. Arrange on prepared baking sheets 1 inch apart.
08 - Bake for 16-18 minutes until edges just begin to turn golden.
09 - Let cookies cool completely on wire rack.
10 - Drizzle or dip cooled cookies in melted dark chocolate and sprinkle with flaky sea salt. Allow chocolate to set before serving.

# Expert Suggestions:

01 -
  • The texture is impossibly tender, like a whisper rather than a crunch
  • That espresso hit cuts through the sweetness so you can eat three without feeling overwhelmed
  • They're elegant enough for gift giving but simple enough for a Tuesday craving
02 -
  • Overmixing once the flour is added will make these tough instead of tender
  • The dough should feel like play dough, if it's sticky add a teaspoon of flour
  • These keep for a week but the texture is best on day two
03 -
  • Chill the dough for 15 minutes if it feels too soft to handle
  • Rotate the baking sheets halfway through for even browning
  • The bottom should be pale when they come out, they continue cooking on the hot pan

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