Coffee Shortbread Cookies
Delight your taste buds with these irresistibly buttery Coffee Shortbread Cookies, a gourmet twist on a classic treat. Infused with the rich aroma of instant coffee and paired with the melt-in-your-mouth texture of a traditional shortbread, these cookies are perfect for coffee lovers and dessert enthusiasts alike. The dough comes together effortlessly with a handful of pantry staples—creamy unsalted butter, a touch of vanilla extract, and a whisper of cornstarch for that signature crumbly texture. Once baked to golden perfection, these cookies offer a subtle coffee kick that's ideal for pairing with your favorite brew or tea. Whether you're serving them at an afternoon gathering or enjoying them solo with a warm drink, these premium cookies promise a café-worthy indulgence right at home.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 100 grams Granulated sugar
- 2 tablespoons Instant coffee granules
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 30 grams Cornstarch
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
In a small bowl, dissolve the instant coffee granules in 1 teaspoon of warm water. Stir until smooth and set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the dissolved coffee mixture and vanilla extract to the butter-sugar mixture. Mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Transfer the dough to a clean surface and shape it into a flat disc. Wrap it in plastic wrap and refrigerate for 30 minutes to firm up.
Once chilled, roll the dough out to a thickness of about 6mm (1/4 inch) on a lightly floured surface.
Use a cookie cutter (round or your preferred shape) to cut out the cookies, and place them on the prepared baking sheets, spacing them about 2cm (1 inch) apart.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 359.0 g | 131% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 101.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
