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Espresso Shortbread Cookies

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These Espresso Shortbread Cookies combine buttery richness with a subtle coffee kick, offering a perfect treat for coffee lovers that’s crisp and tender with every bite.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon finely ground espresso or instant espresso powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the vanilla extract and espresso powder until well combined.
  4. Gradually add the flour and salt, mixing until the dough just comes together.
  5. Form the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill for at least 30 minutes.
  6. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
  7. Bake for 18–22 minutes or until the edges are lightly golden; avoid overbaking to keep them tender.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra touch, sprinkle a pinch of coarse sugar on top before baking or drizzle with melted dark chocolate once cooled for a decadent finish.

Find it online: https://justhealthybites.com/espresso-shortbread-cookies/