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Super delicious vanilla espresso shortbread cookies
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5 from 1 vote

Vanilla Espresso Shortbread Cookie


Vanilla Shortbread Cookie Dough (adapted from The Decor Fix)

  • 2 cups flour
  • 1/4 tsp salt
  • 1 cup butter, softened (2 sticks)
  • 2 tsp vanilla extract
  • 1/2 cup powdered sugar more for rolling, as well.

Espresso Shortbread Cookie Dough (adapted from ledelicieux)

  • 2 cups flour
  • 2 tbsp espresso (ground)
  • 1/2 tsp salt
  • 3/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup butter, softened (2 sticks)


Vanilla Dough

  • Sift flour and salt in medium 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.

Espresso Dough

  • In separate bowl, mix butter and vanilla. 
  • Mix flour, espresso, salt and powdered sugar. 
  • 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. (I didn’t actually do most of this, see above)


  • Put two doughs on top of each other. Roll them together so they make a swirl. Refrigerate for an hour or until firm. Bake in 360 F for 13 minutes or until firm and beginning to turn golden.