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Espresso Shortbread Cookies

Author Cakewalk Kitchen


  • 1 cup - butter - room temperature - 2 sticks
  • 3/4 cup - brown sugar
  • 1 egg yolk
  • cups - all-purpose flour
  • 1/3 cup - cornstarch
  • 2 teaspoons - instant espresso powder
  • 1/2 teaspoon - baking powder
  • 1/2 teaspoon - kosher salt


  1. 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.
  2. Add in the egg yolk and beat until well incorporated.
  3. 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.
  4. 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.
  5. Meanwhile, preheat the oven to 325° F. and prepare a baking sheet with a piece of parchment paper.
  6. 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.
  7. Using a cookie cutter or a biscuit cutter, cut out desired shape and place on the prepared baking sheet.
  8. 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.
  9. Cool the cookies on the baking pan for about 10 minutes and then carefully transfer them over to a cooling rack.