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Salted White Chocolate Espresso CBD Shortbread Cookies

Salted White Chocolate Espresso CBD Shortbread Cookies

* Recipe adapted from Alison Roman's recipe

* Gram scale is needed for CBD in this recipe

Yield: 24 cookies

10mg per cookie



1 cup plus 2 tablespoons (255g) salted cold butter (vegan butter would work great)

1/2 cup (100g) white granulated sugar

1/4 cup (55g) light brown sugar

240g Pacha CBD Isolate 

1 teaspoon vanilla extract

1 Tablespoon instant espresso powder+ 1 Tablespoon hot water (mix these and allow it to cool)

2 1/2 cups (325g) all-purpose flour

6 ounces (170g) white chocolate (roughly chopped into half and quarter pieces- no need to be exact)

1 large egg, beaten (vegan substitute- almond, soy or any alternative milk)

Demerara sugar, for rolling (aka Sugar In The Raw)

Flaky sea salt, for sprinkling (Maldon is a good brand)



1) In a stand mixer or with a hand mixer with the paddle attachment beat your butter with both the white and brown sugar until smooth and fluffy- about 5 min.

2) With a spatula scrape down the sides and under the batter to make sure everything is incorporated then add your Pacha CBD Isolate, vanilla extract and espresso. Mix until combined. 

3) Add flour in 2 parts. Mix just until combined. Do not over mix. 

4) Add white chocolate and mix just to combine. Do not over mix. 

5) Divide dough in half and place each part onto a large piece of plastic wrap.  Wrap dough with plastic wrap and with your hands form into a log. Repeat with the second half for the dough.  Place dough logs into the refrigerator for at least 2 hours, or until completely firm. 

6) Remove dough from the fridge, remove plastic wrap and cut logs into half creating 4 logs.  Brush each one with your beaten egg (or milk alternative) and then roll logs in the demerara sugar.  

7) With a sharp knife cup the logs into 1/2 inch slices. If the dough falls apart as you cut just reattached the fallen piece with your fingers. 

8) Place cookies 1 inch apart on a parchment lined sheet tray and sprinkle a little flaky salt on top of each. 

9) Place sheet tray in the fridge or freezer while you preheat your oven to 350 degrees.  

10)  Place cookies in your 350 degree oven for 12-15 min or until the edges start to brown. 

11) Allow cookies to cool and then enjoy!  

This recipe is very flexible in that you can add any kind of mix in, and can swap out ingredients to make it vegan. You can omit the salt if you don't want that salty-sweet combo.  It's your open canvas! 


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