Espresso Shortbread Cookies (Printable)

Crisp, buttery cookies with rich espresso flavor and optional dark chocolate drizzle.

# 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 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 distributed.
03 - In a large bowl, beat softened butter and powdered sugar with electric mixer until light and fluffy, about 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 until just combined. Do not overmix.
06 - Turn dough onto lightly floured surface. Shape into rectangle about 1/2 inch thick.
07 - Cut into desired shapes (squares or rectangles) or use cookie cutter. Arrange on prepared baking sheets, spacing 1 inch apart.
08 - Bake for 16-18 minutes, until edges are just starting to turn golden.
09 - 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.

# Expert Pointers:

01 -
  • The espresso intensifies the buttery richness without overpowering it
  • These cookies come together in under 30 minutes of active work
  • Theyre sturdy enough for mailing yet delicate enough for tea parties
02 -
  • Overmixing the dough once the flour is added will make these tough instead of tender
  • The cookies will look underbaked when you take them out but firm up as they cool
  • Espresso powder dissolves better than regular coffee grounds, preventing gritty texture
03 -
  • Room temperature butter should leave a slight indentation when pressed but still hold its shape
  • Weighing your ingredients instead of using cup measures gives you the most consistent results

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