Coffee shortbread is a buttery, melt-in-your-mouth treat that combines the rich, robust flavor of coffee with the delicate crumb of traditional shortbread. Perfect for coffee lovers, these cookies feature a subtle espresso flavor that pairs beautifully with the sweetness of the sugar and the richness of the butter. They are simple to make and require just a handful of ingredients, making them an excellent choice for a sophisticated yet easy dessert. Serve them with a cup of coffee or tea for an indulgent afternoon snack, or package them as a thoughtful homemade gift. The delightful texture and warm coffee aroma will make these shortbread cookies a favorite for any occasion.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp instant coffee granules or espresso powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting, optional)
- 1 tsp cocoa powder (for dusting, optional)
Instructions:
- Prepare the Coffee Mixture:
- In a small bowl, dissolve the instant coffee granules or espresso powder in 1 tsp of hot water. Stir until fully dissolved and set aside to cool slightly.
- Mix the Dough:
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the dissolved coffee mixture and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the all-purpose flour and salt to the mixture, beating on low speed until the dough comes together. The dough should be soft but not sticky.
- Shape the Cookies:
- Turn the dough out onto a lightly floured surface. Shape it into a flat disk and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to firm up.
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes or cut the dough into squares or rectangles using a knife.
- Bake the Shortbread:
- Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake, as shortbread should remain light in color.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust and Serve:
- If desired, dust the cooled coffee shortbread with powdered sugar and a sprinkle of cocoa powder for an extra touch of sweetness and flavor.
- Store the cookies in an airtight container at room temperature for up to a week.
These coffee shortbread cookies are a delightful addition to any dessert table, offering a rich coffee flavor in a buttery, crisp cookie. Enjoy them with a cup of coffee for a double dose of java goodness or serve them as a sophisticated treat for afternoon tea.
