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

In a medium bowl, whisk together 1.75 cups of all-purpose flour, a pinch of salt, and 2 tablespoons of ground espresso beans.

In a larger mixing bowl, cream together 0.5 cup granulated sugar, 0.25 cup powdered sugar, and 1 cup of softened unsalted butter for 2-3 minutes.

Mix in 1 teaspoon of vanilla extract until fully combined.

Gradually add the dry mixture into the wet mixture, stirring until a cohesive dough forms.

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

Roll the dough out to about 0.25 inches thick and cut into desired shapes.

Bake for 12-15 minutes or until edges are light golden.

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