Description
These Espresso Shortbread Cookies combine the buttery richness of classic shortbread with a bold espresso kick, perfect for coffee lovers seeking a delicate yet flavorful treat. Softened butter and powdered sugar create a light, fluffy base, enhanced by instant espresso powder and vanilla extract, then gently folded with flour and a hint of salt. Optional mini chocolate chips add extra bursts of sweetness. Chilled, sliced, and baked to golden perfection, these cookies offer a crisp edge with a tender crumb, ideal for pairing with your favorite cup of coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon instant espresso powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- â…” cup powdered sugar
- 1 teaspoon vanilla extract
Optional
- ½ cup mini chocolate chips
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy, which helps to ensure a tender cookie texture.
- Add Flavorings: Incorporate the instant espresso powder and vanilla extract into the creamed mixture, mixing thoroughly so the flavors are evenly distributed throughout the dough.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing gently just until the dough begins to come together—avoid overmixing to maintain a tender crumb.
- Fold in Chocolate Chips: If using, carefully fold in the mini chocolate chips for added sweetness and texture throughout the cookies.
- Shape Dough Logs: Divide the dough into two equal portions and shape each into a log approximately 1½ inches in diameter. Wrap each log tightly in plastic wrap to preserve moisture and chill.
- Chill the Dough: Refrigerate the wrapped dough logs for at least 1 hour or until firm, which makes slicing easier and helps maintain the cookie shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies: Remove the chilled dough from the refrigerator and slice into ¼-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 14 to 16 minutes, or until the edges of the cookies turn lightly golden, signaling they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for optimal texture and flavor development.
Notes
- For a more intense coffee flavor, increase the espresso powder to 1½ tablespoons.
- The cookies can be dipped in melted chocolate for an elegant finish.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
