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

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

In a larger mixing bowl, cream together the granulated sugar, powdered sugar, and unsalted butter using an electric mixer on medium speed for 2 to 3 minutes until light and fluffy.

Add the vanilla extract to the butter-sugar mixture and mix well until fully incorporated.

Gradually incorporate the dry flour mixture into the butter mixture, folding gently until a dough forms.

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

Dust your workspace with flour, roll out the dough to about ¼-inch thick, and cut into shapes with cookie cutters.

Place cut cookies on the baking sheet, spaced about 1 inch apart; bake for 12-15 minutes until edges are golden.

Remove from oven, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.