Prepare the coffee:

• If using instant coffee granules, dissolve them in 2 tablespoons of hot water to make a concentrated coffee solution. If using brewed espresso, a shot and let it cool slightly.

Make the dough:

• In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

• Add the vanilla extract and the coffee solution, mixing until combined.

• Gradually add the flour and salt, mixing until the dough forms and is smooth. The dough should be soft but hold its shape.

Chill the dough:

• Divide the dough into two portions, shaping them into logs or discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to slice.

Preheat the oven:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Slice and bake:

• Once chilled, slice the dough into about 1/4-inch thick rounds (if using the log method) or roll it out to about 1/4-inch thickness and cut with cookie cutters.

• Place the cookies on the prepared baking sheet, leaving space between each.

• Bake for 12-15 minutes, or until the edges are golden and the centers are firm. For crispier cookies, bake for 2-3 minutes longer.

Cool and serve:

• Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve and enjoy with coffee or store in an airtight container for up to a week.