Description
Indulge in the delightful experience of Espresso Shortbread Cookies, a perfect treat for coffee lovers and dessert enthusiasts. These melt-in-your-mouth cookies are crafted with rich espresso flavor and studded with chocolate toffee bits, creating an irresistible buttery texture that will impress at any gathering. Whether you’re hosting a coffee break or seeking a sweet gift, this easy-to-follow recipe promises satisfying results every time.
Ingredients
Scale
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
- 1 cup unsalted butter, room temperature
- 2/3 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 chocolate-covered toffee bar (3.5–4 ounces), finely chopped
Instructions
- Dissolve espresso powder in boiling water.
- Cream butter and confectioners’ sugar in an electric mixer until smooth; add dissolved espresso and vanilla extract.
- Gradually add flour until just combined; fold in toffee bits.
- Transfer dough to a plastic bag, roll out to ¼ inch thick, seal, and chill for at least 2 hours.
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cut out desired shapes from the chilled dough and transfer them onto the prepared baking sheet.
- Poke holes in each cookie with a fork, then bake for 18-20 minutes until lightly golden.
- Dust with confectioners’ sugar while warm and cool completely on a wire rack before storing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 3g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: Use high-quality espresso powder for the best flavor. Experiment by adding nuts or dried fruit for added texture. Store cookies in an airtight container for up to two weeks or freeze for up to three months.