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

In a medium bowl, whisk together the all-purpose flour, salt, and ground espresso until well combined.

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Beat on medium speed for about 2-3 minutes until light and fluffy.

Gradually add in the vanilla extract to your butter-sugar mixture and blend until fully incorporated.

Gently mix in the dry ingredients until a dough forms, being careful not to overwork it.

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

Flour a clean surface and roll out the dough to about ¼-inch thickness.

Cut the dough into desired shapes and place on the lined baking sheet about an inch apart.

Bake in the preheated oven for 12-15 minutes until edges are slightly golden.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.