Espresso Shortbread Cookies
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Rich and buttery espresso shortbread cookies with a deep espresso flavor!
I’m an equal opportunity cookie connoisseur, but there’s something about shortbread cookies that make me stop twice. Rich and buttery with a distinct melt-in-your-mouth texture, I’m utterly powerless to resist their charm. Add a shot of espresso, and it’s all over.
These shortbread cookies are absolutely indulgent and the deep espresso flavor makes them the perfect match for your afternoon pick-me-up. Finished with a dip in chocolate and sparkling turbinado sugar, you’ll fight for every last wedge.
Espresso Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hr 45 minutes (includes chilling)
- Yield: 12 wedges
Rich and buttery espresso shortbread cookies with a deep espresso flavor! Dipped in chocolate, this is the perfect holiday shortbread recipe.
- 1 Tbsp instant espresso (recommended: Starbucks Via)
- 1 Tbsp boiling water
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1 vanilla bean, seeds scraped
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 3/4 cups flour
- 1/2 cup semisweet chocolate chips
- 1 tsp coconut oil
- turbinado sugar
- Spray a 9-inch round removable-bottom tart pan with nonstick spray. Dissolve espresso in boiling water, and set aside to cool to room temperature.
- Beat butter and sugar in a large mixer bowl at medium speed until smooth, about 3 minutes; scrape bowl as needed. Beat in cooled espresso, vanilla bean seeds, vanilla, and salt until well combined. Reduce speed to low and beat in flour just until incorporated. Scrape dough into prepared pan and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Cover and chill in the refrigerator until firm, about 1 hour.
- Preheat oven to 350°F. Score dough into 12 wedges with a sharp knife and prick all over with a wooden skewer. Bake until light brown and set in the center, 30 to 32 minutes. Remove pan from oven and transfer to a wire rack; use a sharp knife to recut shortbread into wedges. Cool completely in pan.
- Line a baking sheet with parchment paper. Combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Carefully dip each wedge in chocolate and sprinkle with turbinado sugar; place on lined baking sheet and chill for 20 minutes to set chocolate.
Make ahead: After chilling shortbread for 2 hours, score dough into wedges and prick all over with a wooden skewer. Wrap tart pan with foil and place in a freezer bag to freeze. Bake shortbread directly from the freezer, adding two or three minutes to baking time.
- Calories: 230
- Carbohydrates: 12
Keywords: Chocolate, Espresso, Shortbread, Shortbread Cookies
More cookie recipes to try:
Chocolate Toffee Slice and Bake Cookies
Espresso Chocolate Sandwich Cookies
Chai Spice Shortbread Cookies
Hi! I would love to make this recipe but was wondering if there would be another way to form these like slice and bake/ roll out etc vs using a round tart pan. If so, would the bake time need to be adjusted? Thank you!
Hi Chelsea! Yes you can make these as a slice and bake, following the chilling and baking instructions in this recipe: https://tutti-dolci.com/2019/12/chocolate-toffee-slice-and-bake-cookies/
I’ve made these awesome cookies twice, once cutting into wedges as directed. The second time I was worried the tips of the wedges would break on my Christmas cookie trays, so I formed into a log, then flattened the sides to make a big rectangle. Chilled overnight and cut into about 1/4″ slices. I pricked with a fork and baked 20 – 22 min. Once cool I dipped half way in melted chocolate. They looked great, I didn’t have to worry about the points breaking off AND everyone absolutely loved them. Thanks for sharing this delicious recipe.
So glad you liked the cookies, Vicki! Such a great suggestion about turning them into slice and bake cookies. Have a wonderful Christmas! 🙂
These look wonderful! Do you add the coconut oil to the chocolate just for the taste or is there another reason? Do you think it would it work without the coconut oil – just melted chocolate?
Hi Christy, the coconut oil helps keep the chocolate smooth for dipping. You can also use vegetable oil. Hope that helps! 🙂
I have a special place in my heart for shortbread, too. Now that I think about it, I don’t think I’ve ever made it! I always wait until Christmas for my mom to make some (she does such a great job). Thanks for the inspiration!
just saw these on FG and they immediately caught my eye 🙂 They are beautiful! Simple and yet adorned in such a classy way with that chocolate and a sprinkle of sugar. Your blog is full of such incredible treats!
Thank you, Emily! I appreciate you stopping by :).
Laura – these are the most beautiful cookies ever! I can only imagine how great they must taste. I love your creativity and amazing photography!
Beautiful! Nothing better than a shot of espresso and chocolate to go with a buttery shortbread cookie, Laura! I am such a nut about this combination in biscotti and chocolate chip drop cookies, too. Thanks for sharing, my friend! xo
Shortbread, coffee, and a smidgen of chocolate; what could be better!
This is brilliant!! I’ll be right over. 😉
Yes!! I saved you a wedge ;).
I’m with you about shortbread. I simply can not walk by a plate without grabbing a piece. Add coffee to the mix, and I am sold! I bet this is simply divine, and how beautiful the petticoat tails look. I am going to have to make this. Brava!
Laura, I am DYING over these gorgeous cookies! Shortbread is one of my favorite things to eat and I could inhale this whole batch 😉
I think I might have died and gone to heaven. Those look insanely good… 🙂
I just love coffee flavor anything and I can eat tons of shortbread cookies at one sitting (super guilty). Now imagine if I get hands on these cookies 🙂