Latte Joy Espresso Cookies

Espresso Cookie Ingredients

• Butter – Salted or unsalted, your preference. Softened. You can get my tips to soften butter here.
• Sugar – White granulated.
• Vanilla Extract – Adds a hint of flavor.
• All Purpose Flour – No need to sift.
• Espresso Powder – The main ingeredient that offers flavor and beautiful specks. I use this espresso powder because it blends so seamlessly into recipes, but if you’re in a pinch with something easy to find in your grocery store, this espresso powder will do, too!
• Salt – Salt brings out all the other flavors in baked goods.

How to Make Espresso Cookies

1. Prep – Preheat oven.
2. Combine Sugars and Butters – In a mixing bowl or stand mixer, combine sugar, butter and vanilla.
3. Add Dry Ingredients – Add flour, salt and espresso powdered until combined.
4. Make Dough Discs – Shape dough into a disc, wrap and refrigerate.
5. Roll and Cut – On a floured surface, oll out dough and cut into shapes.
6. Bake.
7. Fill – Allow to cool and add the optional espresso cream filling for an extra indulgent treat. It’s so good I could eat it by the spoonful! The espresso cream filling is made with water, espresso powder, butter, powdered sugar and vanilla.

Tips

Store

• At Room Temperature – Store in an airtight container up to 1 week.
• Freeze – Store in an airtight container or freezer bag, unfilled, up to 3 months.

How to Gift Latte Cookies

I used a traditional scallop cookie cutter, but you can make a variety of shapes using a coffee mug cookie cutter, travel coffee cup cookie cutter or traditional Christmas shapes.