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Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, and ground espresso beans. Set aside.
In a large bowl, cream the granulated sugar, powdered sugar, and softened butter using an electric mixer until light and fluffy.
Mix in the vanilla extract. Gradually add the dry ingredients, mixing until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters.
Place cookies on the prepared baking sheet, spacing about 1 inch apart.
Bake for 12-15 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.