These buttery espresso shortbread cookies only call for a handful of ingredients! They're so rich, not too sweet, and can be enjoyed plain or topped with a drizzle of melted chocolate.
Anyone who knows me knows I looove my coffee. It's my favorite daily ritual and I simply can't start my day without it!
And of course that translates to desserts, too. Between my espresso chocolate chip cookies and baked coffee donuts, it's safe to say that I now consider instant espresso powder an essential in my pantry.
So why not take that deep and delicious coffee flavor and add it to another one of my favorites: shortbread! This recipe is so easy and straightforward, but the resulting cookie is truly special.
These espresso shortbread cookies take all of that buttery flavor we know and love and kick it up a notch, for an elevated take on a classic.
Why You'll Love These Espresso Shortbread Cookies...
- First off, because this recipe is SO simple. We're talking 6 ingredients and a single mixing bowl. Like traditional shortbread cookies, the main ingredients here are butter, sugar, flour, and salt... no leavening agents or egg replacers needed.
- The cookie dough freezes beautifully, so you can always bake half and save the rest of your dough for later.
- The buttery texture + deep espresso flavor just works. Trust me!
What You'll Need...
- Unsalted butter
- We're using 1 cup, or two sticks, of room temperature butter.
- Granulated sugar
- Fine sea salt
- Unless otherwise noted in a recipe, this is my favorite type of salt to bake with.
- Vanilla extract
- Quality matters here! It can be pricey but worth it to splurge on high quality vanilla because I think you can taste the difference.
- Gluten free flour blend
- I always use Bob's Red Mill 1 to 1 flour. Just make sure whatever blend you are using contains xanthan gum.
- Instant espresso powder
- This is my favorite to bake with.
How To Make...
To make my espresso shortbread cookies, we'll start by creaming the butter with the sugar and salt. You can take your time here to really ensure that the mixture is smooth and creamy. Mix in the vanilla extract.
Next, add the flour and espresso powder right into the bowl and mix on low speed until the dough comes together.
Transfer the dough onto some parchment paper or plastic wrap and use your hands to form it into a log shape. Wrap tightly and chill in the refrigerator for at least 2 hours.
When the dough is ready, slice into ½ inch rounds and arrange on some lined baking sheets. Bake on 350ºF for about 20 minutes. Allow the cookies to cool for at least 10 minutes before attempting to move them off of the baking sheets.
Tips For Making The Best Espresso Shortbread Cookies...
- As always, I highly recommend using a scale to weigh the flour. This is the best way to ensure accuracy, as not all gluten free flour blends are created equal. Too much flour will result in a dry and crumbly cookie, which is NOT what we are going for here. You'll need 296 grams of flour for this recipe.
- Once you've wrapped the dough in the parchment or plastic wrap, roll it on the counter to get a perfect log shape. The dough will be soft initially but should firm up nicely after chilling.
- Speaking of chilling, do not rush the process! Two hours is essential for minimal spreading.
- Still, these cookies will likely spread a little. If you want perfectly round cookies, you can take a round cookie cutter or the rim of a clean glass and reinforce the shape as soon as the cookies come out of the oven, while they're still warm. After you cut the round shape, though, let them be. Do not attempt to move the cookies until they've cooled a bit.
- To make these espresso shortbread cookies dairy-free, substitute your favorite non-dairy butter. I haven't tested it, but it should work.
Did you try my espresso shortbread cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes delivered right to your inbox each week.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Cookie Recipes, Try My...
- Checkerboard icebox cookies
- Air fryer cookies
- Butterscotch chocolate chip cookies
- Lofthouse frosted sugar cookies
- Maple snickerdoodles
Espresso Shortbread Cookies - Gluten Free, Eggless
- 1 cup (226g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 cups (296g) gluten free flour blend
- 2 teaspoons instant espresso powder
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar and salt. Add the vanilla extract and beat to combine. Add the flour and espresso powder and mix on low speed until combined.
- Transfer the dough onto a piece of parchment paper or plastic wrap and roll into a log, twisting the ends so that it's tightly wrapped. Chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F, keeping the dough in the refrigerator until the oven is ready to use. Line baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator, unwrap, and slice into ½ inch rounds. Arrange on prepared baking sheets, 2 inches apart, and and bake for 18-20 minutes. Allow the cookies to cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- For me, the recipe yields just about 24 cookies but this can vary slightly based on how thick or thin you slice your cookies.
- For perfectly round and uniform cookies, I like to use a round cookie cutter when the cookies are still warm and soft, to further reinforce the round shape. Do not attempt to pull the cut cookies off until they have cooled.
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