Ingredients
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- 18 tbsp cold, salted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp espresso powder
- 1 egg
- 3/4 cup coarse sugar
- maldon salt (to sprinkle on top)
Instructions
- Start by creaming the butter and the sugars with an electric mixer. You will want to make sure your butter is cold so it doesn’t become greasy. If needed, place your sticks of butter in the freezer for 5-10 minutes to get them extra cold.
- Once the butter and sugar are creamed, add in the almond extract and combine.
- In a medium bowl, add flour and espresso powder together. Whisk until incorporated.
- Add the espresso powder, flour mixture to the mixing bowl. Mix until just combined and careful not to over-mix the batter. Scrape the bowl with a spatula to make sure that excess flour and butter are combined.
- Place the formed dough onto a sheet cling wrap and mold the dough into a log. Wrap in the cling wrap and let it chill in the fridge for 2 hours or in the freezer for 30 minutes to an hour.
- Next, preheat the oven to 350°F and prepare the dough for baking. Once you take the dough out of the fridge, unwrap from cling wrap and brush with the beaten egg wash.
- In a separate bowl, pour the course sugar. After the dough log has been washed with egg, roll in the course sugar. Cut half-inch slices of dough for each cookie. Place the dough on a parchment paper lined baking sheet, sprinkle with Maldon salt and cook in the oven for 12-14 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American