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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
Did you make this? Rate the recipe and tag me on social @julieblanner!
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.
Yield
Ingredients
- 2 cups unsalted butter softened
- 1 cup white granulated sugar
- 1 teaspoon vanilla
- 3½ cups all-purpose flour
- 3 tablespoons espresso powder
- 1 teaspoon espresso powder
- ¼ teaspoon salt
Optional Espresso Cream Filling
- 2 tablespoons hot tap water
- 1 teaspoon espresso powder heaping
- ½ cup unsalted butter softened
- 2½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine sugar, butter and vanilla.
- Add flour, espresso powder and salt. Mix until combined.
- On floured plastic wrap, press dough into a disc shape (like a thick plate) wrap and refrigerate 30 minutes.
- Preheat oven to 350°F.
- On floured parchment paper, roll dough to ¼" thick.
- Cut dough into shapes and peel excess dough dough away. Transfer parchment paper filled with cutouts on cookie sheet.
- Bake 15 minutes or until set (based on a 3" cookie).
Tips
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.
Nutrition Information
Calories: 160kcal (8%), Carbohydrates: 18g (6%), Protein: 1g (2%), Fat: 10g (15%), Saturated Fat: 6g (30%), Cholesterol: 25mg (8%), Sodium: 97mg (4%), Potassium: 25mg (1%), Fiber: 1g (4%), Sugar: 10g (11%), Vitamin A: 295IU (6%), Calcium: 5mg (1%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Mary Hannah says
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!
Julie Blanner says
I’m sorry, I haven’t tested any but if you do, let me know!
Leah Bergman says
I would love to receive these as a gift! They look delicious.
Cyd says
These sound amazing and they are so so beautiful packaged this way!
Erin says
Dying to try these! Right up my coffee-loving alley.
Lexy says
These are so beautiful! Love the flecks of black in them!