Preheat your oven to 325°F (165°C) and prepare a baking sheet with parchment paper.

In a medium bowl, whisk together all-purpose flour, ground espresso beans, and a pinch of salt.

In a larger bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar for 2-3 minutes until light and fluffy.

Add the vanilla extract to the butter and sugar mixture and mix on low speed until combined.

Gradually mix in the dry ingredients until a cohesive dough forms.

Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough to about ¼-inch thickness and cut out desired shapes.

Bake for 12-15 minutes until pale with golden edges.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.