Shortbread Cookies with Espresso Sugar Topping
Rich, buttery shortbread cookies elevated by a bold espresso sugar topping for an unforgettable treat.
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
For the Espresso Sugar Topping:
- 1 tbsp espresso powder
- 2 tbsp granulated sugar
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: Beat butter and sugar together until light and fluffy. Add vanilla and salt, mixing until combined.
- Mix in Flour: Gradually add the flour, stirring until the dough just comes together.
- Shape the Dough: Roll dough into 1-inch balls and place them on the baking sheets. Flatten slightly with your palm.
- Prepare Espresso Topping: Mix espresso powder and sugar in a small bowl. Sprinkle generously over each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are just golden.
- Cool: Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
Nutritional Values (Per Serving)
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 5%
- Vitamin A: 6%
- Magnesium: 3%
- Potassium: 1%
Additional Notes/Tips
- Chill the dough for 20 minutes for a firmer texture before baking.
- Use brown sugar in place of granulated sugar for a deeper flavor.
- Sprinkle a pinch of flaky sea salt for a sweet-savory twist.