Buttery Espresso Shortbread Cookies (Version for Printing)
Crumbly, espresso-infused shortbread that melts in your mouth, perfect with coffee or tea for any occasion.
# Ingredients You’ll Need:
→ Shortbread Dough
01 -
250 g all-purpose flour
02 -
0.25 teaspoon fine salt
03 -
1 tablespoon finely ground espresso beans
04 -
50 g granulated sugar
05 -
60 g powdered sugar
06 -
225 g unsalted butter, softened
07 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 165°C. Line a baking sheet with parchment paper.
02 -
In a mixing bowl, whisk together flour, salt, and ground espresso until evenly blended.
03 -
In a separate large bowl, beat softened butter with granulated sugar and powdered sugar until light and fluffy.
04 -
Add vanilla extract to the butter mixture, then gradually incorporate dry ingredients, mixing just until a cohesive dough forms.
05 -
Shape dough into a disc, wrap tightly, and refrigerate for 30 minutes to firm.
06 -
On a lightly floured surface, roll dough to 6 mm thick. Cut desired shapes and place cookies on prepared baking sheet.
07 -
Bake for 12–15 minutes, or until edges turn lightly golden. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Extra Tips:
01 -
Use softened butter for a tender, melt-in-your-mouth crumb.
02 -
Chilling dough improves shape definition during baking.
03 -
Avoid overmixing once the flour is added to prevent tough cookies.
04 -
For crisp yet delicate texture, do not overbake; cookies should remain pale with a hint of golden edges.
05 -
Optional: Dip cooled cookies in dark chocolate or finish with a sprinkle of sea salt.