Perfect Espresso Shortbread Cookies Recipe

Introduction

These Perfect Espresso Shortbread Cookies combine buttery richness with a subtle espresso flavor, making them an elegant treat for coffee lovers. Crispy on the edges and tender inside, they pair beautifully with a hot cup of coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon finely ground espresso beans
• 1/4 cup granulated sugar
• 1/2 cup powdered sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans until well combined.
3. Step 3: In another bowl, beat the softened unsalted butter with granulated sugar and powdered sugar until the mixture is light and fluffy.
4. Step 4: Add the vanilla extract to the butter mixture, then gradually mix in the dry ingredients until a dough forms.
5. Step 5: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to chill.
6. Step 6: Roll the chilled dough out to about 1/4-inch thickness on a lightly floured surface. Cut into your desired shapes and place them on the prepared baking sheet.
7. Step 7: Bake for 12 to 15 minutes, or until the edges just start to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use fresh, finely ground espresso beans for the best flavor; instant espresso powder can be a substitute but will change the texture slightly.
• For a richer coffee taste, sprinkle a little coarse sugar on top before baking.
• Try adding a pinch of cinnamon or cocoa powder for a subtle twist.
• Cut the dough with different shapes to suit holidays or special occasions.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before serving. To refresh their crispness, warm them briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant espresso powder instead of ground espresso beans?

Yes, you can substitute instant espresso powder, but use about half the amount for a balanced flavor. The texture may be slightly different, as instant powder dissolves more easily.

How do I keep my shortbread cookies from spreading too much?

Chilling the dough before baking is key to preventing spreading. Also, avoid using butter that is too soft or melted, as this leads to flatter cookies.

Perfect Espresso Shortbread Cookies Recipe

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★★★★★

4.9 from 131 reviews

These Perfect Espresso Shortbread Cookies combine the rich, aromatic flavor of finely ground espresso beans with a tender, buttery shortbread texture. Featuring a subtle coffee kick balanced by a light sweetness, these cookies are ideal for coffee lovers seeking a delightful homemade treat. Simple to prepare and baked to a golden finish, they pair wonderfully with a cup of coffee or tea.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Preheat oven: Preheat your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking and to ensure even baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans evenly to distribute the coffee flavor throughout the dough.
3. Cream butter and sugars: In a separate bowl, use an electric mixer to beat the softened unsalted butter with both granulated and powdered sugar until the mixture becomes light, fluffy, and pale in color, which helps create a tender cookie texture.
4. Add vanilla and combine: Stir in the vanilla extract, then gradually add the dry ingredients to the butter mixture. Mix gently until a cohesive dough forms, being careful not to overwork it to maintain a tender crumb.
5. Chill dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up. This step makes rolling easier and helps the cookies hold their shape during baking.
6. Roll and cut: On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut desired shapes and place them spaced evenly on the prepared baking sheet.
7. Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges just begin to turn golden. Remove from the oven and allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure the butter is softened to room temperature for easier creaming and better texture.
• Chilling the dough is crucial for clean cookie shapes and to prevent spreading during baking.
• Use finely ground espresso beans for the best balance of flavor and texture; instant espresso powder can be a substitute but may alter the texture slightly.
• Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
• For a decorative touch, sprinkle a small pinch of granulated sugar on top of the cookies before baking.

Keywords: espresso shortbread cookies, coffee cookies, buttery shortbread, homemade cookies, easy dessert