Espresso Shortbread Cookies (Printable)

Buttery shortbread with bold espresso flavor, perfect for coffee lovers and afternoon treats.

# What You'll 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

08 - Flaky sea salt, for garnish

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, salt, and espresso powder until evenly blended.

03 - In a large bowl, cream the softened butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.

04 - Mix in the vanilla extract until fully incorporated.

05 - Add the flour mixture to the butter mixture in two additions, mixing on low speed until just combined. Do not overmix.

06 - Turn the dough out onto a lightly floured surface and shape into a rectangle about 1/2 inch thick.

07 - Cut into desired shapes using a knife or cookie cutter. Arrange on prepared baking sheets, spacing 1 inch apart.

08 - Bake for 16-18 minutes, or until edges are just starting to turn golden.

09 - Cool completely on a 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 -

They are the perfect afternoon pick me up without needing a brewing machine
The texture is impossibly tender while the coffee flavor stays bold and lingering

02 -

Overworking the dough once the flour is added makes tough cookies so mix until combined and walk away
The edges should look barely golden when you pull them out because they continue cooking on the hot pan

03 -

Cutting the dough into rectangles with a sharp knife gives you clean edges without re rolling scraps
Chilling the dough for 30 minutes before baking helps the cookies hold their shape perfectly