Espresso Shortbread Cookies (Printable)

Rich buttery cookies infused with bold espresso for coffee lovers

# What You'll 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 Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, salt, and espresso powder in a medium bowl until well blended.
03 - Beat softened butter and powdered sugar with electric mixer until light and fluffy, approximately 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 just until combined.
06 - Turn dough onto lightly floured surface and shape into rectangle about 1/2 inch thick.
07 - Cut into desired shapes and place on prepared baking sheets, spacing 1 inch apart.
08 - Bake for 16-18 minutes until edges just begin to turn golden.
09 - Let 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 Advice:

01 -
  • The espresso creates this sophisticated depth that balances perfectly with the sweet butter, making them impossible to eat just one
  • They come together in under 30 minutes of active time but taste like something from a fancy bakery window
02 -
  • Overmixing once the flour is added will develop gluten and make your shortbread tough so stop as soon as the dough comes together
  • These cookies continue baking slightly on the hot sheet so pulling them out when edges are just barely golden is the right call
03 -
  • Use room temperature ingredients and your dough will come together smoothly every single time
  • Let the baked cookies cool completely before dipping because even slightly warm cookies will make the chocolate slide right off

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