Espresso Shortbread Cookies

why make this recipe

These Espresso Shortbread Cookies are simple and rich. They blend butter, a touch of coffee, and bits of chocolate to make a crisp, tender cookie. You can make the dough ahead and bake fresh when you want. The cookies keep well and make a nice treat with coffee or tea.

introduction

This recipe adds instant espresso for a mild coffee kick and chopped toffee for crunch. If you like bright, sweet cookies too, try a different flavor like brown sugar rhubarb cookies for variety.

how to make Espresso Shortbread Cookies

Make the espresso mix first, then cream the butter and sugar. Add the espresso and vanilla, stir in flour, and fold in the chopped toffee bar. Shape the dough flat in a plastic bag and chill. When chilled, cut shapes, poke holes with a fork, and bake until lightly golden. Dust with confectioners’ sugar while hot and cool on a rack.

Ingredients :

• 1 tablespoon instant espresso powder
• 1 tablespoon boiling water
• 1 cup butter (unsalted, room temperature)
• 2/3 cup confectioners’ sugar plus extra for dusting
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 chocolate covered toffee bar, 3.5-4 ounces, finely chopped

Directions :

1. In a very small bowl, dissolve the espresso powder in the boiling water.
2. In the bowl of an electric mixer, beat butter and confectioner’s sugar for 3 minutes at medium speed.
3. Add the vanilla and espresso, beating until incorporated.
4. Add the flour and mix at low speed until just combined.
5. Fold in the chopped chocolate toffee bar OR chocolate chips and toffee bits.
6. Transfer the cookie dough into a gallon-size zipper-lock plastic bag, but do not close the bag.
7. Roll the dough into a rectangle the width of the bag and ¼” thick (approximately 9”x 11”x ¼”). While rolling, make sure no creases are formed in the dough from wrinkles in the plastic.
8. Zip the bag closed removing as much air as possible. Refrigerate for 2 hours–2 days.
9. When ready to bake: Preheat oven to 325 degrees F. Line a baking sheet with a piece of parchment paper.
10. Cut open the zip lock plastic bag and place the dough rectangle on a cutting board.
11. Using a sharp knife or cookie cutter, cut the dough into desired shapes and transfer to the cookie sheet.
12. Use a fork to poke holes in each cookie.
13. Bake for 18–20 minutes.
14. Dust with confectioner’s sugar while the cookies are still hot.
15. Let the shortbread cool completely on a wire rack before storing.
16. Store at room temperature in an airtight container for at least 3 weeks.

how to serve Espresso Shortbread Cookies

Serve them with coffee or tea. They are nice on a cookie plate or with a scoop of vanilla ice cream. The dusting of sugar makes them look fancy for guests.

how to store Espresso Shortbread Cookies

Keep cookies in an airtight container at room temperature. They stay fresh for up to three weeks. Place a sheet of parchment between layers to keep them from sticking.

tips to make Espresso Shortbread Cookies

• Use room-temperature butter for easy creaming.
• Do not overmix after adding flour. Mix until just combined.
• Chill the dough well so you can cut clean shapes.
• Dust with sugar while cookies are hot so it melts slightly and looks pretty.
• If you don’t have a toffee bar, use chocolate chips plus toffee bits.

variation (if any)

• Swap the espresso for 1 teaspoon of instant coffee for a milder taste.
• Use white chocolate chips or plain chocolate chips instead of the toffee bar.
• Add a pinch of cinnamon for warm spice.

FAQs

Q: Can I skip the espresso?
A: Yes. Leave it out or use 1 teaspoon instant coffee for a lighter flavor.

Q: Can I freeze the dough?
A: Yes. Wrap the dough tightly and freeze up to 1 month. Thaw in the fridge before slicing and baking.

Q: How thin should I roll the dough?
A: Roll to about 1/4 inch thick. That makes a crisp but tender shortbread.

Q: Can I make smaller cookies and change the bake time?
A: Yes. For smaller cookies bake 12–15 minutes and watch for light golden edges.

Espresso Shortbread Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Rich and simple Espresso Shortbread Cookies infused with coffee and chocolate, perfect for pairing with coffee or tea.

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Ingredients

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• 1 tablespoon instant espresso powder
• 1 tablespoon boiling water
• 1 cup unsalted butter, room temperature
• 2/3 cup confectioners’ sugar plus extra for dusting
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 chocolate covered toffee bar (3.5–4 ounces), finely chopped

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Instructions

1. Dissolve espresso powder in boiling water in a small bowl.
2. In an electric mixer, beat butter and confectioners’ sugar for 3 minutes at medium speed.
3. Add vanilla and espresso, mixing until incorporated.
4. Add flour and mix at low speed until just combined.
5. Fold in chopped toffee bar or chocolate chips.
6. Transfer dough into a gallon-size zipper-lock plastic bag, flatten and chill for 2 hours to 2 days.
7. Preheat oven to 325°F. Line a baking sheet with parchment paper.
8. Cut open the bag and place dough on a cutting board, then cut into desired shapes.
9. Poke holes in each cookie with a fork.
10. Bake for 18-20 minutes.
11. Dust with confectioners’ sugar while hot and cool on a wire rack.

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Notes

Store cookies in an airtight container at room temperature for up to 3 weeks. Use room-temperature butter for easy creaming and chill the dough well for better shaping.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 6g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 30mg