The Story & Intro
Bonjour my friends! 👋 It’s Lacamorea here, your Paris-born, America-based kitchen soulmate. Today, I’m sharing a recipe that combines two things I can’t live without: buttery cookies and good espresso. And yes… we’re talking about espresso shortbread a treat that’s as comforting as a warm hug and as addictive as that first morning sip.
The first time I tasted espresso shortbread, I had just moved from Paris to the States. I missed the smell of freshly pulled espresso drifting through tiny cafés, the clink of tiny spoons on tiny cups, and the sweet little pastries that always came with your coffee even when you didn’t order them! So naturally, I decided to bake that feeling into a cookie. And oh la la… what a delicious idea that was.
This espresso shortbread melts in your mouth with that perfect crumbly bite buttery, cozy, lightly sweet, and full of espresso flavor. It’s the kind of cookie you dip into your latte when you’re pretending to be productive but you’re really daydreaming about vintage French cafés. Or maybe that’s just me? 😅
In this recipe, we’ll create a batch of espresso shortbread that feels fancy but is almost ridiculously easy to make. You only need a handful of simple ingredients, but the flavor? Oh honey… the flavor is big, bold, and dreamy. Just what we want.
And because espresso shortbread is the star today, I’ll be sprinkling this keyword naturally through the story and recipe so your article shines for SEO without ever sounding robotic. This espresso shortbread recipe is the kind of cozy indulgence that turns a simple moment into something special. So grab your mixer, your espresso powder, and let’s bring a little Paris into your kitchen today.
Why You’ll Love This Espresso Shortbread
• It’s buttery, crumbly, and melts in your mouth
• It uses real espresso powder (not brewed coffee) for bold flavor
• The dough comes together in minutes
• No eggs, no fuss, pure simplicity
• Looks fancy, tastes fancy, but is secretly so easy
• Perfect for gifting, dipping, and devouring
Ingredients You’ll Need
✨ For the Espresso Shortbread Cookies:
- 1 cup (226 g) unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- 2 tablespoons espresso powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- Optional: 2 tablespoons finely chopped dark chocolate
- Optional: Coarse sugar for edges
Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter until creamy and smooth. Add the powdered sugar and mix until light and fluffy. This gives your espresso shortbread its classic tender texture.
2. Add Vanilla and Espresso Powder
Stir in the vanilla extract and espresso powder. The aroma? Oh my goodness. Welcome to coffee heaven. ☕
3. Add the Dry Ingredients
Mix in the flour and salt just until combined. Don’t overmix we want buttery crumbs, not tough cookies. If adding chocolate, fold it in now.
4. Shape the Dough
You have two options:
• Roll the dough into a log for slice-and-bake cookies
• Or press into a square baking dish to cut into bars
Chill for at least 1 hour to firm up.
5. Slice and Bake
Cut the dough into even slices (½ inch thick). Place on a parchment-lined sheet.
Bake at 325°F (165°C) for 18–22 minutes until lightly golden at the edges.
6. Cool Completely
Shortbread firms up as it cools, so resist the temptation to nibble unless you’re like me and believe that a baker’s sample is mandatory. 😇
Serving Suggestions
Pair your espresso shortbread with:
• A hot latte or cappuccino ☕
• Vanilla or caramel ice cream 🍨
• A warm mug of hot chocolate
• A drizzle of melted dark chocolate
• An afternoon gossip session with your best friend 😌
These cookies also make adorable edible gifts wrap them in kraft paper, tie a ribbon, and boom: instant joy.
Notes & Tips
• Use real espresso powder, not instant coffee. The flavor doesn’t compare.
• Don’t skip chilling the dough it prevents spreading.
• Add a pinch of cinnamon for a cozy twist.
• Swap vanilla for almond extract for a more delicate flavor.
• Store in an airtight container for up to 1 week.
• Freeze the dough for up to 2 months.
Nutrition (per cookie)
Approximate values:
- Calories: 145
- Fat: 9 g
- Carbs: 15 g
- Sugar: 7 g
- Protein: 1 g
Recipe Card
🕒 Time
• Prep: 10 minutes
• Chill: 1 hour
• Bake: 20 minutes
• Total: 1 hour 30 minutes
🧺 Ingredients
- Butter
- Powdered sugar
- Flour
- Espresso powder
- Vanilla
- Salt
🍳 Instructions
- Cream butter + sugar
- Add espresso + vanilla
- Mix dry ingredients
- Shape dough
- Chill
- Slice + bake at 325°F
📝 Notes
Chill for firm edges. Use espresso powder for best flavor.
🍽 Nutrition
145 calories per cookie.
Conclusion
Espresso shortbread is one of those simple little joys that make life sweeter literally. It’s buttery, indulgent, aromatic, and the perfect homemade treat to bring a touch of Parisian café charm into your kitchen. Whether you’re baking a batch for guests, gifting them for the holidays, or savoring one with your morning cup, these cookies offer comfort, elegance, and pure espresso magic in every bite.
And from one coffee lover to another: trust me, once you try this espresso shortbread, it’ll become one of your go-to recipes. So tie on your apron, preheat your oven, and bake with love. Always. 💛