Ingredients
Scale
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour)
- 1/4 teaspoon Salt
- 1/2 cup Ground Espresso Beans (Can use instant coffee for milder taste)
- 1/2 cup Granulated Sugar
- 1/4 cup Powdered Sugar
- 1 cup Unsalted Butter, softened
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, combine the all-purpose flour, salt, and ground espresso. Whisk together.
- Cream the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the vanilla extract to the butter mixture until well combined.
- Combine the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape the dough on a lightly floured surface to about 1/4 inch thick. Cut into shapes using cookie cutters.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure butter is softened for easy mixing. For a stronger flavor, use fresh ground espresso beans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg