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Delicious Espresso Shortbread Cookies Recipe

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Espresso Shortbread Cookies that combine buttery goodness with rich espresso flavor.

Ingredients

Scale
  • 2 cupsall-purpose flour
  • ¼ teaspoonsalt
  • 1 tablespoonfinely ground espresso beans
  • ¼ cupgranulated sugar
  • ½ cuppowdered sugar
  • 1 cup(2sticks) unsalted butter, softened
  • 1 teaspoonvanilla extract

Instructions

  1. Start by preheating your oven to 325°F (165°C). This step is crucial as it ensures that your cookies bake evenly and achieve that delightful golden edge.
  2. In a medium bowl, whisk together the all-purpose flour, salt, and finely ground espresso beans. This mixture will form the dry base of your cookie dough, giving it that essential coffee flavor and texture. Set this aside while you prepare the wet ingredients.
  3. In a large mixing bowl, combine the granulated sugar, powdered sugar, and softened butter. Using an electric mixer, cream these ingredients together on medium speed until the mixture turns light and fluffy, which typically takes about 2-3 minutes. This aeration process is key to creating that melt-in-your-mouth texture.
  4. Add in the vanilla extract, mixing for an additional minute to ensure it is evenly distributed throughout the batter, enhancing the overall flavor.
  5. Gradually incorporate the dry ingredients into the butter-sugar mixture. Mix on low speed just until the dough begins to come together. Avoid overmixing, as this can lead to dense cookies instead of the desired crumbly texture.
  6. Once the dough is formed, shape it into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to roll out and cut.
  7. After chilling, roll out the dough on a lightly floured surface to about ¼-inch thickness. This ensures that the cookies are not too thick and bake evenly. Use your favorite cookie cutters to cut out shapes and gently place them on your lined baking sheet, spacing them about an inch apart to allow for spreading.
  8. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them during the last few minutes to ensure they don’t overbake. After they come out of the oven, let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Ensure your butter is truly softened — leaving it at room temperature for at least one hour typically achieves the best results. If the dough feels too crumbly, you can add a teaspoon of milk to help bring it together without compromising the texture.

Nutrition

Find it online: https://mykitchenstorie.com/delicious-espresso-shortbread-cookies-recipe/