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 easy to make and make a beautiful 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 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 cooking 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