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 easy to make and make a beautiful gift for the holidays.
I’m excited to bring you new Christmas cookie recipes.
So far I’ve shared these easy Christmas cookie recipes:
Do you love Christmas cookies as much as we do? You’ve got to try my chocolate chip pecan snowball cookies! It’s a classic, timeless cookie recipe with a delicious chocolate twist.
This year I’m sharing another very giftable Christmas cookie recipe – Espresso Cookies! Espresso Cookies are beautiful cutout cookies with rich espresso flavor and a nice buttery crunch.
Espresso Cookies or Latte Cookies are incredibly delicious and easy to make. They’re a twist on traditional shortbread cookies made with staple ingredients – butter, sugar, vanilla, flour, salt and of course, espresso powder!
Table of Contents
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
- Prep – Preheat oven.
- Combine Sugars and Butters – In a mixing bowl or stand mixer, combine sugar, butter and vanilla.
- Add Dry Ingredients – Add flour, salt and espresso powdered until combined.
- Make Dough Discs – Shape dough into a disc, wrap and refrigerate.
- Roll and Cut – On a floured surface, oll out dough and cut into shapes.
- Bake.
- 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.
I have created free printable gift tags that say “Wishing you a latte joy” and “Sending you a latte love”. You can get them right here!
They stack beautifully and are easy to package in cellophane bags tied with a beautiful ribbon.
If you love latte a latte, you’ll also love this easy Latte Bread. You can make 6 giftable latte loaves in just 5 minutes hands on time.
More Gift Ideas
- Holiday Cheer Christmas Wine Gift Tags
- Wishing You a Sweet Christmas (subscriber only, subscribe here)
- Printable Recipe Cards Gift
- Latte Joy Espresso Cookies with Latte Joy Gift Tags
- Christmas Gift Tags
- Gift Card Wrapping Ideas
Wishing you a latte joy this holiday season.
Want more? Receive the best ideas directly to your inbox and connect on Youtube, Instagram, Facebook, and Pinterest!
More Shortbread Recipes
Espresso Cookies
Ingredients
- 2 cups butter
- 1 cup sugar
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 3 tablespoons espresso powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
Optional Espresso Cream Filling
- 2 tablespoons hot tap water
- 1 teaspoon espresso powder heaping
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
Instructions
- Combine sugar, butter and vanilla.
- Add flour, espresso powder and salt and mix until combined.
- On floured plastic wrap, press into a disc shape (like a thick plate) wrap and refrigerate 30 minutes.
- Preheat oven to 350 degrees.
- On floured parchment paper, roll dough to 1/4″ thick.
- Cut dough into shapes and peel excess dough dough away. Transfer parchment paper filled with cutouts on cookie sheet.
- Bake 15 minutes (based on a 3″ cookie).
Notes
Variations
Cream Filled – Combine cream filling ingredients. Spread onto cooled cookie and top with another cookie.Tips
- Cutouts – Use various cookie cutters to create unique shapes. Larger cutouts will require additional baking time while time will need to be reduced for smaller cutouts.
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.
Can’t wait to make these for my holiday cookie boxes. They look fabulous! For the cream filling, I do not see in the directions how to use the two tablespoons of hot tap water?
Thank you.
Hi Mary,
My apologies that I am just now catching up with some comments. The hot water goes in the cream filling that you sandwich between the cookies!
Hope you have a beautiful weekend,
Julie
Can you top the cutouts with royal icing?
Of course!
love these cookies, so adult and beautifully photographed, and the espresso powder is a nice-ly different ingredient, thank you
In the ingredients, the recipe lists 3 tbsp espresso powder followed by 1 tsp espresso powder. Should be one or the other? Love the gift ideas!
Both I just don’t have a great way to list it in my recipe card. Sorry for the confusion.
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!
I’m sorry, I haven’t tested any but if you do, let me know!
I would love to receive these as a gift! They look delicious.
These sound amazing and they are so so beautiful packaged this way!
Dying to try these! Right up my coffee-loving alley.
These are so beautiful! Love the flecks of black in them!