If you were going to open up a little bakery café, you would want to offer these Espresso Shortbread Cookies. These sweet little temptations are simple shortbreads that get a sophisticated makeover with the addition of espresso beans. Obviously they go perfect with a cup of coffee but I find that they go just as well with tea or even a nice glass of cold milk. Sweet but not too sweet, they are scented with just the right amount of coffee and can be quite addictive. Yes, your dream Café would be the new hot spot to hang out with friends, simply due to your famous Espresso Shortbread Cookies.
Did I also mention that they are a cinch to make? Actually if you are familiar with my recipe for Brown Sugar Shortbread with Toffee then you already know how to make them. The recipe is very close. The main difference is that these cookies have the addition of instant espresso powder. I’m not sure I would use it to make myself an actual espresso but when baking, its pure magic. You usually can find it at your local grocery store.
The only “tricky” thing when making shortbread cookies is that you have to roll out the dough. Do not let that put you off. I said tricky but really it is so very easy. Do you have a rolling-pin? Good. Get it out and spend the extra 5 minutes it takes to roll out the dough. Totally worth it, I promise.
With great restraint, I did not dip these in chocolate. Yes, I am very proud of myself about that. A shortbread cookie is supposed to be a simple butter cookie that you have with your afternoon coffee or tea. It shouldn’t be all fancied up. But…… if you want to go ahead and dip just a corner in chocolate, I will not tell a soul.
Espresso Shortbread CookiesPrint Recipe
Espresso Shortbread Cookies
- 1 cup - butter - room temperature - 2 sticks
- 3/4 cup - brown sugar
- 1 egg yolk
- 1½ cups - all-purpose flour
- 1/3 cup - cornstarch
- 2 teaspoons - instant espresso powder
- 1/2 teaspoon - baking powder
- 1/2 teaspoon - kosher salt
Using the paddle attachment of a stand mixer, beat the butter until light and fluffy, about 2 minutes. Add in the brown sugar and beat for another 2 minutes.
Add in the egg yolk and beat until well incorporated.
Sift or whisk together the flour, cornstarch, instant espresso powder, baking powder and the salt. On low-speed add in the dry ingredients and mix just until it comes together.
Place a piece of plastic wrap on the counter. Dump the dough on to the plastic wrap and shape into a flat disk. Refrigerate the dough for about a half an hour.
Meanwhile, preheat the oven to 325° F. and prepare a baking sheet with a piece of parchment paper.
When the dough has been chilled for enough time, sprinkle some flour on your counter top. Roll out the dough until it is about 1/4 inch thick. Not too thin. This is for cookies, not pie dough.
Using a cookie cutter or a biscuit cutter, cut out desired shape and place on the prepared baking sheet.
Bake for about 15 minutes and check on them. They should have turned a slight golden brown. If not, add another minute or two. Do not over bake.
Cool the cookies on the baking pan for about 10 minutes and then carefully transfer them over to a cooling rack.