Espresso Shortbread Cookies
Buttery shortbread meets bold espresso. Lightly sweet, crumbly, and just caffeinated enough to justify eating five in a row.
Ingredients
- 2 cups all-purpose flour because structure matters
- ¾ cup unsalted butter softened, because rock-hard butter is a nightmare
- ½ cup powdered sugar for that signature melt-in-your-mouth texture
- 1 tbsp instant espresso powder the real star of the show
- 1 tsp vanilla extract because plain cookies are depressing
- ½ tsp salt balances the sweetness like a pro
Instructions
- Whisk together flour, espresso powder, and salt in a bowl. Set aside.
- In another bowl, beat butter and sugar until light and fluffy.
- Stir in vanilla extract.
- Gradually mix in dry ingredients until a dough forms.
- Shape the dough into a disk, wrap it, and chill for 30 minutes.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll out dough to ½-inch thickness and cut into shapes.
- Place cookies on the baking sheet, leaving space between them.
- Bake for 12 minutes, or until edges turn lightly golden.
- Let cool completely before devouring.
Notes
Nutritional Values (Per Cookie)
- Calories: ~90
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
Vitamins & Minerals (Per Cookie)
- Calcium: 2%
- Iron: 3%
- Magnesium: 2%
- Potassium: 2%
- Folate: 3%
Additional Notes/Tips
- Use high-quality butter for maximum flavor.
- Sprinkle raw sugar on top before baking for extra crunch.
- Store in an airtight container for up to a week—assuming they last that long.
- Want extra indulgence? Dip them in melted chocolate.