Espresso Shortbread Cookies

by Kate on March 6, 2015

Espresso Shortbread Cookies -

I’m a true die-hard coffee lover. Coffee, espresso, lattes, cappuccino. If it’s caffeinated and in the coffee realm, I’m all over it. That not only includes my beverages, that goes for food too. Coffee rubbed steak? Oh my goodness, amazing. Coffee ice cream? Bring it! These espresso shortbread cookies, love!! Crisp, crumbly and brimming with espresso in every fragrant bite. A little dip in white chocolate is the perfect finishing touch.

Cookies always seem like the perfect thing to enjoy with a hot cup of coffee. These espresso shortbread cookies are perfect with my afternoon java. If you’ve ever baked shortbread cookies you know just how easy they are. With very little effort you could bake these in the morning and you’ll be in for a sweet treat in the afternoon. My favorite thing about these cookies is they have such a deep chocolate flavor and yet they aren’t overly sweet. They’re truly perfect.

Espresso Shortbread Cookies -



Hungry For More? Here Are Some More Coffee Infused Treats You’ll Love!

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Coffee Lover Cookies - @KDBabbles #coffee #cookies #chocolateCoffee Lover’s Cookies

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Espresso Shortbread Cookies

1 hour

Yield: 2 dozen


  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoons espresso powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 6 ounces white chocolate


  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cornstarch, cocoa powder, espresso powder and salt. Set aside.
  3. With a mixer, beat the butter until light and fluffy. Slowly add the powdered sugar, a little bit at a time and continue mixing until incorporated. Slowly add in the flour mixture and beat just until combined.
  4. Divide the dough into 3 equal pieces. Place a dough portion onto a parchment-lined baking sheet and roll or press into a 5 1/2-inch circle. Lightly score the circle into 8 triangles.
  5. Place two remaining dough portions on either side of remaining baking sheet and repeat process. Bake in preheated oven 20-22 minutes or until shortbread is firm to the touch. Remove from oven and gently score the shortbread again along the same lines. Remove the shortbread on the parchment paper to a wire cooling rack. Cool completely.
  6. Once cool, cut the shortbread into wedges. Melt the white chocolate and dip each wide end into the chocolate. Place on a parchment-lined baking sheet and let the chocolate set.


{ 1 comment… read it below or add one }

Deanna Segrave-Daly March 6, 2015 at 11:18 am

Heaven to me – I love love shortbread and am a sucker for any kind of espresso dessert. Pinning!


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