Espresso Shortbread Cookies (Printable)

Buttery shortbread infused with bold espresso for a perfect coffee companion treat.

# What You Need:

01 - 2 cups all-purpose flour

02 - 1/2 teaspoon fine sea salt

03 - 2 tablespoons finely ground espresso or instant espresso powder

04 - 1 cup unsalted butter, softened

05 - 1/2 cup powdered sugar

06 - 2 teaspoons vanilla extract

07 - 3 ounces dark chocolate, melted for drizzling or dipping

08 - Flaky sea salt for garnish

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 evenly distributed

03 - In a large bowl, beat softened butter and powdered sugar with electric mixer until light and fluffy, approximately 2-3 minutes

04 - Mix vanilla extract into the butter mixture 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 a rectangle about 1/2 inch thick

07 - Cut into squares or rectangles, or use cookie cutter. Arrange on prepared baking sheets with 1 inch spacing between cookies

08 - Bake for 16-18 minutes until edges are just beginning to turn golden brown

09 - Let cookies cool completely on wire rack

10 - If desired, drizzle or dip cooled cookies in melted dark chocolate and sprinkle with flaky sea salt. Allow chocolate to set before serving

01 -

The espresso intensifies the butter flavor without making these taste like coffee candy
These cookies come together in under 20 minutes of active work

02 -

Overworking the dough once flour is added will make these tough instead of tender
These cookies continue to firm up as they cool, so pulling them out slightly underbaked is fine

03 -

Room temperature butter should yield slightly when pressed but still hold its shape
Pulse your espresso powder in a clean coffee grinder if it has large crystals