Ingredients
Main Ingredients
- 6 g instant espresso Use high-quality instant espresso for best flavor.
- 100 g unsalted butter Make sure the butter is at room temperature.
- 125 g cake flour Can be substituted with gluten-free flour blend.
- 35 g caster sugar Fine sugar works best for a smooth texture.
Method
Preparation
- Preheat your oven to 180°C (350°F).
- In a bowl, cream the unsalted butter and caster sugar together until light and fluffy.
- Add the instant espresso and mix until well combined.
- Gradually add the cake flour, mixing until a dough forms.
- Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, spacing them apart.
Baking
- Bake for 12-15 minutes until the edges are crisp and the centers are set.
- Let cool on a wire rack. Optionally, drizzle with a light coffee glaze or dust with powdered sugar before serving.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 20mgSugar: 4g
Notes
To keep your Coffee Butter Cookies fresh, store them in an airtight container for about a week at room temperature. For longer storage, freeze them wrapped in plastic wrap and place them in a freezer-safe bag.
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