Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream together 1 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
- Blend in 2 tablespoons of espresso powder and 1 teaspoon of vanilla extract.
- Gradually add in 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing on low speed until cohesive.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough to 1/4-inch thickness and cut shapes with cookie cutters.
- Preheat oven to 300°F and bake for about 15 minutes, until edges turn slightly golden.
- Cool on a wire rack before storing in an airtight container.
Nutrition
Notes
These cookies can be customized with chocolate chips or other mix-ins as desired.