Espresso butter cookies are buttery tender cookies spiked with espresso powder & dipped in chocolate! Fantastic flavor in these gorgeous cookies perfect for Christmas trays!
Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until creamy and fluffy.
Add in the eggs and beat for 15 seconds. Next, add in the milk, salt and vanilla and beat together. Lastly, add in the flour and mix to combine completely.
Mix the espresso powder and flour into the dough. Spoon the dough into a piping bag fitted with a large star tip.
Hold the piping bag at a 90 degree angle above a parchment lined baking sheet. Pipe “S” shaped cookies onto the parchment, ensuring not to touch or overlap any of the cookies.
Place the baking sheet into the fridge to chill for at least 1 hour.
Once chilled, place the sheet of cookies into the preheated oven to bake for 12 minutes.
Once baked, remove from the oven and place onto a cooling rack to cool completely.
Once cooled, dip each of the cookies halfway into the melted chocolate.
Let set at room temp or in the fridge until the chocolate has set completely.