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.
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.