Espresso Shortbread Cookies
Indulge in the rich, buttery goodness of these Espresso Shortbread Cookies, a perfect treat for coffee lovers. Each bite delivers a delightful crunch with the added sweetness of chocolate-covered toffee bits, creating a mouthwatering experience that pairs wonderfully with your favorite brew. Whether you’re looking to impress guests at a gathering or treat yourself to a cozy snack at home, these cookies are sure to become a staple in your baking repertoire. With simple ingredients and quick preparation, you can enjoy these melt-in-your-mouth delights any time you crave something sweet.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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; set aside.
- Cream butter and confectioners’ sugar in an electric mixer until light and fluffy.
- Add vanilla and dissolved espresso; mix until combined.
- Gradually add flour, mixing until just incorporated.
- Fold in chopped toffee bits.
- Shape dough into a rectangle in a gallon-size zipper-lock bag; refrigerate for at least 2 hours.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Cut chilled dough into desired shapes; poke holes with a fork.
- Bake for 18-20 minutes until lightly golden; dust with confectioners’ sugar while warm.
- Cool completely on a wire rack before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 115
- Sugar: 7g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 30mg
Find it online: https://firstfoodie.com/espresso-shortbread-cookies/