Description

A decadent twist on the classic shortbread, these espresso-infused delights are rich, buttery, and perfect for coffee lovers. With a bold flavor and melt-in-your-mouth texture, they’re great for any occasion.

Ingredients

Scale

1 cup unsalted butter (softened)
½ cup granulated sugar
2 cups all-purpose flour
1 tbsp espresso powder
½ tsp salt
Optional: ½ cup chopped dark chocolate or chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, espresso powder, and salt.
Gradually add the dry ingredients to the creamed butter mixture. Mix until a dough forms. Do not overmix.
If using, fold in the chopped dark chocolate or chocolate chips for extra richness.
Shape the dough into a log or flatten it into a rectangle. Slice into ½-inch thick rounds or cut into desired shapes using cookie cutters.
Place the cookies on the prepared baking sheet, leaving a little space between each. Optionally, press a design onto the surface for decoration.
Bake for 12–15 minutes, or until the edges are lightly golden. Cool on a wire rack before serving.

Notes

For a vegan version, use plant-based butter. To make gluten-free, substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum. Espresso powder can be adjusted to taste for a stronger or milder coffee flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Scottish

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 5g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: espresso shortbread, coffee cookies, easy shortbread recipe