These Espresso Short Bread Cookies are a cookie packed with a punch. They have a good dose of espresso powder and shaved chocolate baked in, then dusted with unsweetened cocoa powder and powdered sugar to give them that extra sweet chocolate flavor. The perfect cookie for the coffee lover in your life.
Espresso Short Bread Cookies
Ingredients:
- 1 Cup unsalted butter, softened
- 2/3 Cup powdered sugar
- 1 Tablespoon espresso powder
- 1 Teaspoon pure vanilla extract
- 1/2 Teaspoon ground cinnamon
- 2 Cups all purpose flour
- 1 oz. Bittersweet chocolate, finely chopped
- Sifted powdered sugar for dusting
- Sifted unsweetened cocoa powder for dusting
Instructions:
- Preheat oven to 325º. Line a baking sheet with parchment paper and set to the side.
- To the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter for 30 seconds. Add the 2/3 cup of powdered sugar, espresso powder, vanilla extract and cinnamon and beat until combined, scraping the sides of the bowl with a rubber spatula as needed. Beat in the flour and the chopped chocolate until combined.
- Scoop out the dough into 1” balls using a small ice cream scoop. Roll balls between the palms of your hands until smooth. Place balls on the prepared baking sheet and flatten slightly.
- Place in the preheated oven and bake for 12 to 13 minutes or until edges are set. Remove from oven and transfer cookies to a wire rack to cool completely.
- Once cookies are completely cooled, dust them with unsweetened cocoa powder then with powdered sugar. Then serve.
- To store, place in an air tight container for up to 7 days or layered between wax paper in a zip lock bag in the freezer for up to 3 months.
