Espresso Shortbread
Infused with the bold and aromatic flavor of coffee, this Espresso Shortbread is a must-try for espresso lovers and cookie enthusiasts alike. Crafted with softened unsalted butter, a hint of vanilla extract, and a generous dose of instant espresso powder, these melt-in-your-mouth cookies strike the perfect balance between buttery richness and coffee-forward intensity. The recipe's simplicity, requiring just a handful of pantry staples, makes it perfect for both seasoned bakers and beginners. With a crumbly, tender texture and an optional drizzle of dark chocolate for an indulgent touch, these shortbread cookies are equally delightful as an afternoon treat or elegant dessert. Ready in under an hour—including prep and bake time—this small-batch recipe yields 24 servings of pure coffee bliss, ideal for pairing with your favorite warm beverage.
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Instant espresso powder
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
- 50 grams Optional: Dark chocolate, melted, for drizzling
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and instant espresso powder to the bowl. Mix until the espresso is fully dissolved and evenly incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter and sugar mixture. Mix on low speed or by hand until a soft dough forms. Do not overmix.
Turn the dough out onto a sheet of parchment paper. Shape it into a 1-inch thick rectangle or round disc, depending on your preferred cookie shape.
Wrap the dough in the parchment paper and chill in the refrigerator for at least 30 minutes or until firm.
Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness.
Use a cookie cutter or knife to cut the dough into your desired shapes (traditional shortbread bars or rounds work well). Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the edges are just lightly golden. Do not let them brown too much, as they should remain pale.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, drizzle the cooled shortbread with melted dark chocolate for extra richness.
Serve with a cup of coffee or your favorite warm beverage, and enjoy!
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 331.7 g | 121% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 121.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 827 mg | 18% | |
*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.
