Pumpkin Spice Latte Shortbread Cookies
These slice-and-bake shortbread cookies taste JUST like a pumpkin spice latte. Nestle Tollhouse espresso morsels are a necessity for this recipe!
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter (two sticks) softened
- 1 cup powdered sugar
- 3/4 tsp salt
- 2 cups bread flour
- 2 tsp pumpkin spice mix (homemade or storebought)
- 8 oz Nestle Tollhouse espresso morsels (about a cup)
Instructions
- Cream butter, sugar, and salt.
- Add bread flour and pumpkin spice mix and mix until combined.
- Divide dough into two equal portions. Wrap in plastic wrap and roll each portion into a log about 6 inches long. Chill logs in the fridge until firm.
- When logs are ready to slice and bake, preheat oven to 350 degrees F and line two baking trays with parchment paper.
- Slice ends off logs. These ends can still be baked but will not have the nice flat shape of the other cookies. Then, slice each log into 12 equal pieces, approximately 1/2" thick.
- Arrange cookies on trays and bake for 15-20 minutes.
- Let cookies cool.
- Melt espresso morsels. I put mine in a heatproof bowl and zap it in the microwave for about 15-20 second intervals until melted, but you can also use a double boiler to be extra safe.
- Dip each cookie halfway into the melted espresso morsels and place back on the parchment to dry.
- Let chocolate harden and they are ready to eat!
Notes
- This recipe can be split in half for one dozen cookies.
- For two different flavors of cookies, you can make the dough as directed, but do not add the pumpkin spice mix. Split dough in half and add half the pumpkin spice mix to one half and other mixins/flavorings of your choice to the other half.
- Logs of dough can be frozen. Thaw before slicing and baking.