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Espresso Shortbread Cookies

A flavor-packed espresso shortbread cookie made with espresso powder, ground coffee beans, dark brown sugar and butter.

  • Total Time: 32 minutes
  • Yield: 2-3 dozen cookies 1x


Units Scale

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1/3 cup lightly packed dark brown sugar
1 teaspoon espresso powder or instant coffee dissolved in 2 teaspoon water
1 teaspoon finely ground coffee or espresso beans (or try chocolate-covered espresso beans)
1 1/3 cups all-purpose flour
Pinch of salt


Cream the butter and sugar until well blended.
Mix in the dissolved espresso powder.
Add the ground espresso beans, flour and salt and mix until the dough comes together.
Turn the dough out onto a sheet of plastic wrap. Use the plastic to help form the dough into a log about 7-inches long. Wrap in plastic and refrigerate at least 6 hours and up to 3 days.
Preheat oven to 350°F. Cut the chilled dough into 1/4-inch slices and arrange on parchment-lined sheet pans.
Bake until the tops look dry and the edges just start to brown, about 12 minutes.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Halal


  • Serving Size: 1 cookie
  • Calories: 130 kcal
  • Sugar: 5g
  • Sodium: 12mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

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