These Espresso Butter Cookies are dangerously addictive. Buttery, crumbly, and packed with espresso, they deliver caffeine with every bite. No need for a coffee run when you can eat it instead. The texture is melt-in-your-mouth perfection, and the flavor is rich, deep, and just sweet enough. They pair well with coffee, obviously—but also with your questionable life choices. Whether you dunk them, stack them, or eat half the dough raw (not recommended, but understood), these cookies won’t last long. Make extra or prepare for regrets. The hardest part? Waiting for them to cool.
Espresso Butter Cookies
Crisp, buttery cookies infused with espresso for a coffee-fueled dessert that’s dangerously easy to eat by the dozen.
Ingredients
- 1 cup unsalted butter softened (richness)
- ¾ cup powdered sugar smooth texture
- 1 tbsp instant espresso powder bold flavor
- 1 ½ cups all-purpose flour structure
- ¼ tsp salt balances sweetness
- 1 tsp vanilla extract depth of flavor
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat butter and sugar until fluffy and smooth.
- Add espresso powder and vanilla extract, mixing well.
- Gradually add flour and salt, stirring until combined.
- Scoop small dough balls and place them 1 inch apart on the baking sheet.
- Flatten slightly with a fork or the bottom of a glass.
- Bake for 10-12 minutes, until edges are golden.
- Let cookies cool on a rack before devouring.
Notes
Nutritional Values (Per Cookie)
- Calories: ~130
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
Vitamins & Minerals (Per Cookie)
- Calcium: 2%
- Iron: 3%
- Magnesium: 2%
- Potassium: 1%
- Vitamin A: 4%
Additional Notes/Tips
- Swap vanilla with almond extract for a nutty twist.
- Dust cookies with extra espresso powder for an intense coffee kick.
- Pair with vanilla ice cream for an over-the-top dessert.
- Store in an airtight container, but they’ll be gone before that matters.
