Vanilla Espresso Shortbread Cookie Recipe

Today I’m showing you how to bake Vanilla Espresso Swirled Shortbread Cookies! It’s the perfect marriage of vanilla and espresso — in a buttery, crumbly flaky confection, that longs for coffee, tea… or a big ice-cold glass of milk!

Hello Foxes!! Years ago, I had a sweet little gal named Katie Jane make some recipes for me. This was one of them, but I inadvertently forgot to give it a proper permalink (tech talk for how it’s able to be found on the web) and it’s just kind of sat here on the blog, being missed. I decided to dust if off and get it back out there. Because, cookies.

Vanilla Espresso Shortbread Cookie Recipe

Ingredients Needed:

2 c. flour
¼ tsp salt
1 c. (2 sticks) butter, softened
2 tsp vanilla extract
Powdered sugar for rolling (or flour if you’d prefer)
Espresso Shortbread Cookie Dough (adapted from ledelicieux)
2 c. flour
2 tlbs (ground) espresso
½ tsp salt
¾ c. powdered sugar
1 tsp vanilla extract
1 c. (2 sticks) butter, softened

Make Vanilla Dough:

Sift flour and salt in medium’ish bowl. Beat butter until creamy. Add powdered sugar and beat for two minutes. Add vanilla extract. Stir in flour mixture until combined. Taste the mixture. Mine ended up being a bit too flour-y for my liking, so I added three tablespoons of butter. You’re tasting it to see if it’s floury or not. If it’s too floury add butter.

Put mixture in fridge for 15-30 minutes or until easy to handle. Roll out dough on powdered surface until thin.

Make Espresso Dough:

Mix flour, espresso, salt and powdered sugar. In separate bowl, mix butter and vanilla. Add flour mixture to butter mixture. Taste mixture. I had to add a tablespoon more butter (again), but you can leave it out if you feel it isn’t necessary.

Now put mixture into fridge for 15-30 minutes or until easy to handle. Roll out dough so it’s about the same thickness as the vanilla dough.

Marrying The Dough:

Lastly, you’ll roll the two doughs together. Lay them on top of each other and gently roll. Don’t roll it too much though because then it will become kind of marbled. You want the dough to become a swirl.

Once this is complete, put the dough in the fridge for about an hour until it’s firm.

Cut the dough in pieces so they’re about ¼ in thick and cook in oven at 360°F for about 13 minutes until firm and beginning to turn golden.

As always, thanks for stopping in and thanks to Katie Jane for her fab recipe.

I never knew I need Vanilla Espresso Swirled Shortbread Cookies. And now I do!

Vanilla Espresso Shortbread Cookie Recipe

Vanilla Espresso Shortbread Cookie Recipe

Ingredients Needed:

Make Vanilla Dough:

Put mixture in fridge for 15-30 minutes or until easy to handle. Roll out dough on powdered surface until thin.

Make Espresso Dough:

Mix flour, espresso, salt and powdered sugar. In separate bowl, mix butter and vanilla. Add flour mixture to butter mixture. Taste mixture. I had to add a tablespoon more butter (again), but you can leave it out if you feel it isn’t necessary.

Now put mixture into fridge for 15-30 minutes or until easy to handle. Roll out dough so it’s about the same thickness as the vanilla dough.

Marrying The Dough:

Lastly, you’ll roll the two doughs together. Lay them on top of each other and gently roll. Don’t roll it too much though because then it will become kind of marbled. You want the dough to become a swirl.

Once this is complete, put the dough in the fridge for about an hour until it’s firm.

Cut the dough in pieces so they’re about ¼ in thick and cook in oven at 360°F for about 13 minutes until firm and beginning to turn golden.

More Ideas & Inspiration

Vanilla Espresso Shortbread Cookie Recipe