Caramel Macchiato Shortbread Cookies
Buttery shortbread laced with espresso and finished with a caramel drizzle.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
These shortbread cookies fold finely ground espresso into a tender, crumbly butter dough, then top each one with a swirl of caramel for a coffeehouse-inspired bite. The espresso lends a toasty depth while the caramel adds a sticky-sweet contrast, making them a good match for an afternoon coffee break or a holiday cookie tray.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup caramel sauce
- 1 tablespoon espresso powder, for dusting
Method
-
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2 minutes.
-
Dissolve the instant espresso powder in the vanilla extract, then beat into the butter mixture until fully combined.
-
In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing just until a soft dough forms.
-
Shape the dough into a disk, wrap in plastic, and chill in the refrigerator until firm.
-
Preheat the oven to 325°F and line two baking sheets with parchment paper.
-
Roll the chilled dough to 1/4-inch thickness on a lightly floured surface and cut into 2-inch rounds, re-rolling scraps as needed.
-
Arrange the rounds on the prepared baking sheets, spacing them 1 inch apart, and prick each cookie a few times with a fork.
-
Bake until the edges are just set and the bottoms are lightly golden, 13 to 15 minutes, rotating the pans halfway through.
-
Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
-
Drizzle each cooled cookie with caramel sauce and dust lightly with espresso powder before serving.
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Caramel Macchiato Shortbread Cookies
These shortbread cookies fold finely ground espresso into a tender, crumbly butter dough, then top each one with a swirl of caramel for a coffeehouse-inspired bite. The espresso lends a toasty depth while the caramel adds a sticky-sweet contrast, making them a good match for an afternoon coffee break or a holiday cookie tray.
1 hr 30 min 24 cookies 142 cal
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup caramel sauce
- 1 tablespoon espresso powder, for dusting
Method
- 1
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2 minutes.
- 2
Dissolve the instant espresso powder in the vanilla extract, then beat into the butter mixture until fully combined.
- 3
In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing just until a soft dough forms.
- 4
Shape the dough into a disk, wrap in plastic, and chill in the refrigerator until firm.
- 5
Preheat the oven to 325°F and line two baking sheets with parchment paper.
- 6
Roll the chilled dough to 1/4-inch thickness on a lightly floured surface and cut into 2-inch rounds, re-rolling scraps as needed.
- 7
Arrange the rounds on the prepared baking sheets, spacing them 1 inch apart, and prick each cookie a few times with a fork.
- 8
Bake until the edges are just set and the bottoms are lightly golden, 13 to 15 minutes, rotating the pans halfway through.
- 9
Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- 10
Drizzle each cooled cookie with caramel sauce and dust lightly with espresso powder before serving.
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