Introduction to Buttery Espresso Shortbread Cookies
When life gets busy, especially for young professionals, it's essential to find small yet delightful moments of indulgence. That’s where buttery espresso shortbread cookies come into play! These treats are the perfect blend of crispiness and rich coffee flavor, making them a fabulous addition to your well-deserved coffee breaks.
Why Homemade Cookies are the Best Choice for Young Professionals
Homemade cookies offer a unique sense of satisfaction that store-bought treats simply can’t match. With just a few ingredients and minimal effort, you can whip up a batch of these buttery espresso shortbread cookies that not only taste amazing but also allow you to control the quality of ingredients.
Imagine stashing a few in your bag for an afternoon pick-me-up during a hectic workday or gifting them to a colleague to brighten their day. Studies show that a little sweetness can boost productivity and mood, making these cookies not just a snack, but a purposeful addition to your routine. Plus, engaging in baking can serve as a lovely stress-reliever. Want to elevate your coffee experience? Consider pairing these cookies with a fresh cold brew or a hot mocha!
In short, making your own buttery cookies isn't just about the treat itself; it's about embracing creativity, enjoying quality time, and savoring the fruits of your labor.
Ingredients for Buttery Espresso Shortbread Cookies
When it comes to buttery espresso shortbread cookies, the ingredients you choose can make all the difference in flavor and texture. Here’s a handy list to get you started:
The key ingredients for espresso shortbread cookies
- Unsalted Butter: 1 cup (226 g), softened. This is the basis of your cookie, providing that necessary richness.
- Caster Sugar: ½ cup + 1 tablespoon (115 g). Caster sugar helps in creating a light, tender texture.
- Sea Salt: A generous pinch to balance the sweetness and highlight the coffee flavor.
- Instant Coffee: 2 teaspoon + 1 teaspoon (for flavoring). This is where the espresso essence comes from, giving your cookies that delightful coffee kick.
- All-Purpose Flour: 2 ⅓ cups (284 g), which forms the base of your dough.
- Cornstarch or Rice Flour: 5 ½ tablespoon (57 g) to keep the cookies light and crumbly.
Optional ingredients for chocolate dipping
If you want to elevate your buttery espresso shortbread cookies, consider dipping them in chocolate. Here’s what you need:
- Semisweet or Bittersweet Chocolate: 8 oz (226 g), chopped or in chips. The rich chocolate creates a delicious contrast to the coffee flavor.
Why not give it a try? Your friends and family will be begging for the recipe! For more tips on baking, check out resources like The Kitchn or Serious Eats.
Preparing Buttery Espresso Shortbread Cookies
Creating buttery espresso shortbread cookies can be an incredibly rewarding experience, especially when the aroma of fresh coffee wafts through your kitchen. Let’s break down the process step-by-step, ensuring you enjoy every moment of baking these delightful treats.
Gather Your Equipment
Before diving in, make sure you have everything ready. Here’s what you’ll need:
- Stand mixer or hand mixer
- 2 sheet pans
- Parchment paper
- Sharp knife and fork
- Gallon-size zip lock bag (10 x 10 inches)
- Rolling pin
- Heat-proof bowl
Having your equipment organized not only streamlines the process but also makes it more enjoyable!
Mix the Butter and Sugar
Start by placing 226 grams (1 cup) of softened unsalted butter into your mixing bowl, adding a generous pinch of sea salt. Mix on medium speed using a paddle attachment until the butter becomes creamy — this should take around 2 to 4 minutes. Next, it’s time to sweeten things up; add 115 grams (½ cup + 1 tbsp) of caster sugar and mix until well combined and creamy.
Create the Coffee Extract
For that rich coffee flavor, we'll make a simple coffee extract. Dissolve 2 teaspoons of instant coffee in 2 teaspoons of hot water. This step is crucial as it brings out the espresso’s robust flavor in your cookies.
Combine Dry Ingredients and Make the Dough
Once your butter and sugar mixture is creamy, add the all-purpose flour (284 grams) and cornstarch (57 grams) to the bowl. Mix on low speed just until the flour is incorporated; you want to avoid over-mixing, which can lead to tough cookies. Stir in 1 teaspoon of instant coffee to give that extra burst of espresso.
Form and Chill the Dough
Now, bring the dough together using floured hands or a spatula, folding it gently just a few times. Flatten it into a disc and place it in the zip lock bag. Roll the dough to about ⅜ of an inch thick and seal the bag, leaving it to chill in the refrigerator for 30 to 60 minutes. This chilling step is essential for cookie consistency.
Cut and Prepare Cookies for Baking
Once your dough is firm, preheat the oven to 350°F (180°C) and line your sheet pans with parchment paper. Carefully remove the dough from the bag, trim the edges, and cut it into 20 equal pieces. Don't forget to pierce each cookie with a fork — it not only adds character but helps prevent puffing in the oven.
Bake the Cookies
With everything prepped, it's time to bake! Place the cookies on the lined pans, giving them space to breathe. Bake for about 15 to 20 minutes until the edges start to golden. Cool them on a wire rack for a few moments before indulging in the heavenly aroma.
Optional Step for Chocolate Dipping
For an extra decadent treat, consider dipping your cookies in melted chocolate! Melt 226 grams of semisweet or bittersweet chocolate over a double boiler until smooth, then dip half of each cookie into the chocolate. Chill on a lined sheet pan until set.
There you have it! With these steps, you're well on your way to creating the perfect buttery espresso shortbread cookies. Happy baking!
Variations on Buttery Espresso Shortbread Cookies
Adding Spices or Nuts
Looking to elevate your buttery espresso shortbread cookies? Consider adding warm spices like cinnamon or nutmeg for a cozy twist. You can also incorporate chopped nuts, such as walnuts or hazelnuts, to enhance the texture and flavor. Simply mix in about ¼ cup of your chosen ingredient when combining the dry components, creating a deliciously unique flavor profile.
Making it Gluten-Free
For those who prefer gluten-free options, it’s easy to adapt this recipe! Substitute all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure. You can also use almond flour for a wholesome nutty background. The result? Delightfully crumbly and buttery cookies that everyone can enjoy!
Feel free to customize your espresso shortbread adventure and make these treats yours. If you need even more inspiration, check out our favorite variations here!
Baking notes for Buttery Espresso Shortbread Cookies
Tips for achieving the perfect crumbly texture
To get that irresistible crumbly texture in your buttery espresso shortbread cookies, here are a few essential tips:
- Use room temperature butter: Softened butter blends more smoothly, creating better air pockets for a light texture.
- Don't overmix the dough: Once you add the flour and cornstarch, mix just until combined. Overmixing can make the cookies tough.
- Chill the dough: After forming the dough disc, chilling it for at least 30 minutes helps maintain structure while baking.
Curious about more baking techniques? Check out this baking basics guide to elevate your skills! Remember, a little patience goes a long way when baking these delicious treats. Happy baking!
Serving suggestions for Buttery Espresso Shortbread Cookies
Pairing ideas with coffee or tea
Enhance your buttery espresso shortbread cookies experience with some delightful pairings! For coffee enthusiasts, these cookies are a perfect match with a rich espresso or a creamy latte. The bold flavors of the cookies complement the nuances of coffee beautifully, making each bite a treat.
If you're a tea lover, consider enjoying them with a high-quality black tea or a fragrant chai. The aromatic spices in chai can add an exciting contrast to the sweet, buttery notes of your cookies.
You can also serve these cookies alongside a scoop of vanilla ice cream for an indulgent dessert, or pack them in a pretty box as a thoughtful gift for a friend. Looking for more ideas? Check out Tea & Coffee Pairing for more delicious combinations!
In any case, these cookies will elevate your snack time to a new level of enjoyment.
Tips for Making Perfect Buttery Espresso Shortbread Cookies
Best Practices for Storage and Freshness
To ensure your buttery espresso shortbread cookies remain delicious and fresh, store them in an airtight container at room temperature. They’ll stay tasty for about a week, making them perfect for snacking! If you plan to enjoy them later, consider freezing. Just seal the cookies in a freezer-safe bag or container, and they can last for up to three months without losing their delightful flavor.
When you're ready to eat them, let them thaw at room temperature for a few hours, and enjoy that rich coffee flavor revived! For more storage tips, check out Mary Berry’s baking tips.
Time details for Buttery Espresso Shortbread Cookies
Preparation time
Get ready for some deliciousness! The preparation time for your buttery espresso shortbread cookies is approximately 1 hour and 30 minutes. This includes mixing the ingredients and chilling the dough to ensure perfect texture.
Baking time
Patience is key! The baking time comes in at 15 minutes. It’s just long enough to let those flavors meld beautifully and create that irresistible crumbly texture.
Total time
In total, you’re looking at about 1 day and 1 hour, 45 minutes for your buttery espresso shortbread cookies. This includes the necessary chilling time of up to a day, so plan accordingly! Having a batch of these cookies ready for gifting or snacking will be worth the wait.
Nutritional Information for Buttery Espresso Shortbread Cookies
When indulging in these buttery espresso shortbread cookies, it's good to know what you're eating! Each cookie packs a delightful flavor with a balanced nutritional profile.
Calories
Each cookie contains approximately 127 calories, making it a sweet treat that won't completely derail your daily intake. The rich buttery goodness gives you a satisfying bite without overwhelming your caloric goal.
Protein
You can enjoy a small protein boost with 2 grams per cookie. While not a significant source of protein, it contributes to the overall nutritional value, especially when paired with a cup of coffee for a morning energy kick.
Sodium
These scrumptious cookies are low in sodium, with just 1 milligram per cookie. This makes them an excellent choice for those monitoring their salt intake, letting you enjoy extra cookies without guilt!
For more details about the health benefits of ingredients found in these cookies, feel free to explore this USDA database to learn how to balance your treats with nutritional knowledge. Enjoy your baking adventures!
FAQs about Buttery Espresso Shortbread Cookies
How long do the cookies last?
Buttery espresso shortbread cookies are delightful and can last about one week at room temperature. If you want to enjoy them for a longer period, freezing them is a great option. Just make sure to allow them to thaw completely before indulging!
Can I substitute instant coffee with brewed coffee?
While it's tempting to use brewed coffee for these cookies, sticking to instant coffee will give you the best flavor and texture. Instant coffee dissolves well in the mix, creating that rich espresso flavor you're looking for. If you’re curious about experimenting, consider using a coffee extract instead!
What’s the best way to store these cookies?
To keep your buttery espresso shortbread cookies fresh and flavorful, store them in an airtight container at room temperature. If you've made a larger batch, separating layers with parchment paper can help prevent them from sticking together. For an added freshness boost, try storing them in the fridge for an extra crunch!
For more tips on baking and cookie storage, check out resources from sites like The Spruce Eats or Serious Eats.
Conclusion on Buttery Espresso Shortbread Cookies
In summary, buttery espresso shortbread cookies are a delightful fusion of rich flavors and simplicity. These cookies are perfect for leisurely afternoon snacks or thoughtful gifts. With minimal ingredients and easy steps, you can impress friends or treat yourself to a gourmet experience at home. Enjoy every crumb!
Buttery Espresso Shortbread cookies
Equipment
- Stand mixer or Hand mixer
- 2 x Sheet pans
- parchment paper
- Sharp knife and Fork
- Gallon zip loc (10 x 10 inch)
- Rolling pin
- Heat proof bowl
Ingredients
- 226 g unsalted butter softened
- Generous pinch sea salt
- 115 g caster sugar ½ cup + 1 tbsp
- 2 teaspoon instant coffee
- 2 teaspoon hot water
- 284 g AP flour 2 ⅓ cup, spoon and leveled
- 57 g cornstarch or rice flour 5 ½ tbsp, spooned and leveled
- 1 teaspoon instant coffee
- 226 g semisweet or bittersweet chocolate chopped or chips (optional)
Instructions
Espresso Shortbread Cookies
- Dissolve the instant coffee in the hot water to make the coffee extract.
- Place the butter and generous pinch of salt in the mixer bowl, and mix on medium speed until creamy (using a paddle beater – about 2 to 4 minutes). You can use a stand mixer or a hand-held mixer as well.
- Add the caster sugar and instant coffee extract, and mix until the sugar and butter are well mixed, and the mix is creamy – about 1 to 2 minutes.
- Add the AP flour and cornstarch (if using) and mix on LOW (or the stir setting), until the flour is mixed in with the butter-sugar mix, and the dough forms clumps. Do NOT over-mix, as this can make the cookies tough and chewy. Add the instant coffee and stir it into the clumps of dough.
- Using floured hands OR a spatula – bring the dough clumps together to form a cohesive dough (fold over the dough 2 – 3 times to help bring it together). Then flatten the dough into a disc shape.
- Place the dough disc in a gallon-size ziploc bag (about 10 x 10 inches in size), on a flat, smooth surface. Without closing the bag, gently roll the dough using a rolling pin, maintaining an even thickness throughout the dough.
- Once the dough is rolled out, seal the bag, and carefully place it on a sheet pan. Then transfer this to the fridge to chill for about 30 – 60 minutes, or until the dough is firm enough to cut through.
- When you’re ready to bake the espresso shortbread cookies, line a half sheet pan with parchment paper and preheat the oven to 350 °F/180°C.
- Once the oven is preheated, carefully remove the dough disc from the ziploc bag (you may need to cut the bag to remove the dough disc). Place the dough on a parchment paper on a smooth surface, and trim the edges of the dough using a sharp knife.
- Cut the dough into 20 (4 x 5) equal pieces. Pierce each piece of cookie with a fork 3 – 4 times.
- Place the chilled pieces of espresso shortbread cookies on the parchment paper, with about 1 in of space between each.
- Bake the cookies in the center of the oven, for about 15 – 20 minutes, or just until the bottom edges of the cookies are starting to color.
- Remove from the oven and allow the cookies to cool. If you're baking both sheet pans at the same time, make sure to switch the sheet pans (between the two oven shelves) halfway through.
- Allow the cookies to cool down for a few minutes and then transfer them onto a wire rack to let them cool down completely.
Chocolate dipped espresso shortbread cookies (optional)
- Place a parchment paper-lined sheet pan in the freezer for about 30 minutes.
- Place the chopped bittersweet chocolate in a heat-proof bowl. Melt the chocolate over a double boiler, until most of the chocolate is melted, but some clumps of chocolate still remain.
- Remove the bowl from the heat and stir gently until all the chocolate has melted.
- Remove the chilled sheet pan from the freezer.
- Dip half of each cookie in the melted chocolate. Gently shake the cookie to remove excess chocolate. Place the dipped cookie on the lined and chilled sheet pan.
- Once the chocolate is set, remove the cookies from the chilled sheet pan, and store in an air-tight container.
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