Espresso Shortbread

While testing the espresso shortbread before settling on this recipe, I put waaay too much espresso in one of the batches. Let’s just say that one cookie had me bouncing off the damn walls. I fixed up the recipe and ended up with a cookie that offers a nice espresso bite but doesn’t caffeinate you to beyond the space time continuum.

Espresso Shortbread

Prep time: 25 minutes
Bake time: 10 minutes
Yields approximately 2 dozen


  • 1 cup butter (two sticks) or 1 cup butter substitute
  • 1/2 cup confectioner’s sugar
  • 2 tbsp finely ground espresso (I used Verve Coffee Roasters’ Sermon espresso beans)
  • 2 cups all purpose flour (add 2 tsp if using butter substitute)


  1. Grind espresso beans to a super fine consistency.
  2. Preheat oven to 350ºF. Line cookie sheet with parchment.
  3. In stand mixer, cream the butter and confectioner’s sugar, then add ground espresso.
  4. Slowly add flour, a half cup at a time, and allow dough to come together. (It will look like sandy clay.)
  5. Form the dough into a ball and roll out on a floured surface. Roll the dough flat to about 1/2 inch thick if using cookie cutters or form a log to be sliced. Optional: Refrigerate dough for at least 15 minutes so that dough will better hold its shape during baking.
  6. Use cookie cutters or slice dough, then place on cookie sheet about 3/4 inch apart and bake for 10 minutes or until edges are lightly golden. Let cool 5 minutes on cookie sheet and transfer to cooling rack.
  7. Enjoy!

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