Description
Indulge in the rich and buttery flavor of Espresso Shortbread Cookies, a delightful treat perfect for coffee lovers. These melt-in-your-mouth cookies combine the bold essence of espresso with sweet chocolate toffee bits, creating a delicious balance that elevates your dessert experience. Whether you’re hosting a gathering or enjoying a cozy afternoon snack, these cookies are sure to impress. With their simple preparation and customizable options, they can easily become a staple in your baking repertoire.
Ingredients
Scale
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
- 1 cup unsalted butter (room temperature)
- 2/3 cup confectioners’ sugar (plus extra for dusting)
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 chocolate-covered toffee bar (3.5–4 ounces, finely chopped)
Instructions
- Dissolve the espresso powder in boiling water and set aside.
- In an electric mixer, beat the room temperature butter and confectioners’ sugar until creamy (about 3 minutes).
- Add vanilla extract and the dissolved espresso mixture; mix well.
- Gradually incorporate all-purpose flour at low speed until just combined.
- Fold in chopped chocolate toffee bits or any preferred mix-ins.
- Shape dough into a rectangle in a gallon-size zipper-lock bag and chill for at least 2 hours.
- Preheat oven to 325°F (163°C) and prepare a baking sheet with parchment paper.
- Cut chilled dough into desired shapes and poke holes with a fork before baking.
- Bake for 18-20 minutes until golden around edges, then dust with confectioners’ sugar while warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 20g)
- Calories: 100
- Sugar: 4g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg