Espresso Cookies

latte cookies with scalloped edge stacked on top of each other

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.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 160kcal

Author Julie Blanner

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).

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.

Nutrition