Espresso Cookies are classic buttery shortbread cookies with a delightful crunch, rich espresso flavor and filled with a luxurious espresso cream.

Espresso Cookies or latte cookies are a twist on traditional shortbread cookies made with staple ingredients – butter, sugar, vanilla, flour, salt. The addition of espresso powder gives them amazing color and flavor.

Espresso Cookies are incredible with a cup of latte. You can sweeten them up by spreading luxuriously creamy espresso cream filling onto them and turning them into Espresso Sandwich Cookies!

Espresso cookies stacked on a marble countertop.
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These cookies stack up better than the rest! They keep well and make beautiful gifts for friends, family, neighbors and co-workers! Tie a stack with “wishing you a latte joy” and “sending you a latte love” free printable gift tags (below).

Why You’ll Love Espresso Cookies

  • Easy to Make
  • Beautiful Gift
  • Amazing Espresso Flavor
Latte cookie with filling between two layers, broken in half on a white countertop.

Ingredients and Substitutions

(An overview, see printable recipe card below)

  • ButterUnsalted butter at room temperature for best results. To substitute salted butter, eliminate the salt in this recipe.
  • Sugar – White granulated sugar sweetens the cookie and balances the espresso.
  • Vanilla Extract – Adds a hint of flavor – learn how to make Homemade Vanilla Extract here, which makes another amazing gift.
  • All Purpose FlourSift and spoon flour into a measuring cup for accuracy. This prevents the cookies from being dry.
  • Espresso Powder – Espresso powder adds amazing flavor and beautiful specks. This espresso powder blends seamlessly into recipes. If you’re in a pinch with something easy to find in your grocery store, this espresso powder is a great alternative.
  • Salt – Salt brings out all the other flavors in baked goods.

Variations

  • For a less espresso flavor, use instant coffee instead.
  • Substitute almond extract for vanilla extract.
  • Drizzle glaze over the top for added sweetness.

How to Make Espresso Cookies

  1. Prep – Preheat oven.
  2. Make Dough – In a mixing bowl or stand mixer, combine sugar, butter and vanilla. Gradually add flour, salt and espresso powdered until well combined.
  3. Chill Dough – Shape dough into a disc, cover in plastic wrap and refrigerate to chill.
  4. Bake – On a floured surface, roll out dough and cut into shapes, bake and enjoy!Espresso cookies on a white surface.
  5. 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!
Espresso cookies stacked on a marble countertop.
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Tips

  • Sift and Spoon Flour to Measure – Shortbread cookies require accurate measurements to prevent them from tasting dry.
  • Roll Evenly – Use a precision rolling pin to maintain 1/4″ thickness for even baking and accuracy. Thinner cookies may become dry.
  • Use a Gold Cookie Sheet – Light cookie sheets prevent your cookies from over-baking. Dark sheets absorb more heat, browning cookies much faster.
  • Bake on Middle Rack – Placement in the oven can drastically change the results of shortbread cookies. Place the cookie sheet on middle rack of a preheated oven for even baking.
  • Transfer to a Cooling Rack – Remove cookies from the oven and allow to cool 1 minute. Use a silicone cookie spatula to transfer cookies to a wire cooking rack. Cookies continue to bake on a hot baking sheet, resulting in a dry texture.

Dietary Considerations

  • Nut Free
  • Vegetarian
  • For Gluten Free, substitute 1:1 gluten free flour

Frequently Asked Questions

What does espresso do in cookies?

Espresso deepens the flavor of these cookies, creating a subtle, but not overpowering fragrance and taste of coffee.

Can I use ground espresso in baking?

Espresso is an incredible flavor enhancement and is used in a wide variety of savory recipes, as well. Espresso doesn’t necessarily make your baked goods taste like coffee – it just creates more depth of flavor!

To Store

  • At Room Temperature – Store in an airtight container up to one week.
  • Refrigerator – These cookies do not need to be stored in the fridge, but if you choose to do so, store them in an airtight container for up to one week.
  • Freeze – Store in an airtight container or freezer bag, unfilled, up to 3 months.
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Gifting

  1. Download Free Printable Gift Tags (These can also be paired with loaves of Latte Bread)
  2. Print on basic or textured card stock, cut and punch a hole.
  3. Stack in cellophane bags, pull ribbon through the hole in the gift tag and tie the bag closed with a bow.

Create a Coffee Lover’s Gift Basket

Choose a new coffee mug, favorite espresso beans, and more. Paired with these espresso cookies it’s an instant win!

Espresso cookies stacked in a clear bag and tied with a brown bow.
Latte cookie with filling between two layers, broken in half on a white countertop.

Wishing you a latte joy this holiday season.

latte cookies with scalloped edge stacked on top of each other
4.93 from 14 votes

Espresso Cookies

Espresso Cookies are a classic buttery shortbread cookie with a buttery crunch and rich espresso flavor made with staple ingredients and espresso powder. Latte Cookies are easy to make and gift for the holidays.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 48
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Ingredients  

  • 2 cups unsalted butter softened
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • cups all-purpose flour sifted and spooned into measuring cup for accuracy
  • 3 tablespoons espresso powder
  • ¼ teaspoon salt

Espresso Cream Filling

  • 2 tablespoons hot tap water
  • 1 teaspoon espresso powder heaping
  • ½ cup unsalted butter softened
  • cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions 

  • In a large mixing bowl, beat to combine butter, sugar and vanilla.
  • Gradually add flour, espresso powder and salt. Mix until just combined.
  • On plastic wrap dusted with flour, press dough into a disc shape (like a thick plate), wrap and refrigerate 30 minutes. While the dough chills, preheat oven to 350°F.
  • On a lightly floured surface or parchment paper, roll dough to ¼" thick. Cut dough into shapes and peel excess dough dough away. Transfer parchment paper filled with cutouts onto a light colored cookie sheet.
  • Bake on the middle rack of preheated oven for 15 minutes or until just set (based on a 3" cookie). Remove cookies from the oven and allow to cool 1 minute. Use a silicone spatula to transfer to a wire cooling rack to set.
    (This prevents the cookies from continuing to bake on the hot cookie sheet)

Fill

  • In a medium mixing bowl, combine hot tap water, espresso powder, softened butter, powdered sugar and vanilla until smooth.
  • Spread onto the bottom of a cooled cookie and top with the the bottom of another cookie.

Tips

  • Sift and Spoon Flour to Measure
  • Use a Precision Rolling Pin to Maintain 1/4″ Thickness
  • Use a Gold or Light Colored Cookie Sheet
  • Bake on the Middle Rack 
  • Transfer to a Cooling Rack After 1 Minute

To 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.
Calories: 160kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 97mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 295IU | Calcium: 5mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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21 Comments

  1. Hi Julie, these cookies look delicious! Do you recommend a vegan alternative to the butter? I’d love to make these for my vegan family this Christmas!