Preheat your oven to 325°F (165°C) and prepare a baking sheet lined with parchment paper.

In a medium bowl, whisk together the all-purpose flour, fine sea salt, and ground espresso beans.

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and powdered sugar together until light and fluffy.

Gently mix in the vanilla extract, then gradually add the dry ingredients until just combined.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough to about ¼-inch thickness and cut shapes with cookie cutters.

Bake for 12-15 minutes or until edges are light golden brown.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.