If you adore the cozy, buttery richness of shortbread paired with a subtle caffeine kick, this Espresso Shortbread Cookies Recipe is about to become your new obsession. These cookies blend delicate, crumbly buttery goodness with a nuanced espresso flavor and delightful bursts of toffee crunch, creating an irresistible treat that feels both classic and intriguingly sophisticated. Whether you’re baking for a crowd or sneaking a few for yourself, this recipe will win hearts with every bite.
Ingredients You’ll Need
The magic of these espresso shortbread cookies starts with a handful of simple yet essential ingredients. Each one plays a key role: the butter gives that signature crumbly texture, the espresso powder adds a rich depth, and the chopped chocolate toffee bar introduces just the right amount of sweet crunch.
- Instant espresso powder: Provides the perfect espresso flavor without adding moisture.
- Boiling water: Helps dissolve the espresso powder for even flavor distribution.
- Unsalted butter (room temperature): The base for tender, melt-in-your-mouth cookies.
- Confectioners’ sugar: Sweetens and keeps the texture delicate and silky.
- Vanilla extract: Enhances the overall flavor profile, adding warmth.
- All-purpose flour: The structure that gives the cookies their body.
- Chocolate covered toffee bar (finely chopped): Adds irresistible crunch and chocolatey toffee goodness.
How to Make Espresso Shortbread Cookies Recipe
Step 1: Prepare the Espresso Mixture
Start by dissolving one tablespoon of instant espresso powder in a tablespoon of boiling water. This ensures that your cookies have a rich, aromatic espresso flavor that’s evenly spread throughout the dough, without any gritty residue.
Step 2: Cream the Butter and Sugar
Using an electric mixer, beat the unsalted butter and confectioners’ sugar together for about 3 minutes at medium speed. This step is crucial for achieving the light, airy texture that makes these cookies so tender and delightful.
Step 3: Combine the Flavors
Add the vanilla extract and the prepared espresso mixture into the creamed butter and sugar. Beat them until fully incorporated, allowing the fragrant espresso and vanilla to infuse the dough with their warm nuances.
Step 4: Add the Flour
Slowly mix in the all-purpose flour using your mixer on low speed, just until the dough begins to come together. Overmixing here can make the cookies tough, so gentle folding is the key to maintaining that signature shortbread delicacy.
Step 5: Fold in the Toffee and Chocolate
Gently fold the finely chopped chocolate covered toffee bar into the dough, distributing those luscious crunchy bits evenly. This little addition elevates the espresso shortbread to an irresistible treat by adding bursts of sweetness and texture in every bite.
Step 6: Shape the Dough for Chilling
Transfer the dough into a gallon-size zipper-lock plastic bag (leave it open). Roll the dough into a neat rectangle approximately 9 by 11 inches and about a quarter inch thick. Ensuring the dough is rolled evenly prevents uneven baking later on.
Step 7: Chill the Dough
Seal the bag, pushing out as much air as possible, and refrigerate for at least 2 hours, or up to 2 days. This chilling time allows the flavors to meld and the texture to firm up, which translates into perfectly crisp edges and tender centers after baking.
Step 8: Cut and Bake
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Remove the dough from the fridge, slice into your desired shapes using a sharp knife or cookie cutters, and place them on the baking sheet. Don’t forget to poke holes in each cookie with a fork—this classic shortbread move helps them bake evenly and adds a charming touch.
Step 9: Bake and Finish
Bake the cookies for 18 to 20 minutes, then while they are still warm, dust them generously with confectioners’ sugar. Let them cool completely on a wire rack. This finishing touch adds a lovely visual contrast and a hint of sweetness that balances the espresso beautifully.
How to Serve Espresso Shortbread Cookies Recipe
Garnishes
For an inviting presentation, try sprinkling additional finely chopped toffee or a light drizzle of melted chocolate over the cookies just before serving. A dusting of cocoa powder alongside the confectioners’ sugar can also amplify the espresso flavor while adding a subtle rustic flair.
Side Dishes
These espresso shortbread cookies pair wonderfully with a steaming cup of coffee or a creamy latte, amplifying the espresso notes. For a sweeter experience, serve alongside a dollop of whipped cream or a scoop of vanilla bean ice cream, turning your cookie treat into a delightful dessert.
Creative Ways to Present
Stack the cookies on a charming wooden board for a casual gathering or arrange them in a decorative tin lined with parchment paper as a heartfelt gift. For parties, consider sandwiching the cookies with a layer of espresso-infused buttercream for an extra decadent twist.
Make Ahead and Storage
Storing Leftovers
Store your leftover espresso shortbread cookies in an airtight container at room temperature. Properly stored, they will remain fresh and delicious for up to three weeks, making them perfect for enjoying gradually or sharing with friends over time.
Freezing
If you want to keep the cookies longer, freezing is a great option. Place the cooled cookies in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They can be frozen for up to two months without losing their delightful texture or flavor.
Reheating
To refresh frozen cookies, let them thaw at room temperature for about 30 minutes. If desired, warm them gently in a low oven (around 300°F/150°C) for 5 minutes to regain that just-baked warmth and crispness that makes them so addictive.
FAQs
Can I use regular brewed coffee instead of instant espresso powder?
It’s best to stick with instant espresso powder dissolved in boiling water for this recipe. It delivers concentrated flavor without extra moisture that could affect the cookie texture. Using brewed coffee might make the dough too wet and alter the crumb.
What can I substitute for the chocolate covered toffee bar?
If you can’t find chocolate covered toffee, you can use regular toffee bits mixed with your favorite chocolate chips. This combo will maintain the crunchy, sweet contrast that’s key to the cookie’s charm.
Is it necessary to chill the dough for 2 hours?
Chilling the dough is important for flavor development and texture. While you can bake after a shorter chill, the cookies will be easier to cut cleanly and have a better crumb if you wait at least 2 hours.
Can I make the cookies gluten-free?
You can experiment with a gluten-free all-purpose flour blend, but results will vary. The texture of traditional shortbread relies on regular flour, so the cookies may be less tender when swapping flours.
Why do I need to poke holes in the cookies before baking?
The holes allow steam to escape during baking, helping maintain the classic shortbread texture—light, crisp, and crumbly—without puffing up or cracking. Plus, it adds a charming, rustic look that feels so homey.
Final Thoughts
Once you try the Espresso Shortbread Cookies Recipe, it’s hard to go back to ordinary cookies. The heavenly combination of espresso, buttery shortbread, and crunchy toffee yields a cookie that feels elegant yet deeply comforting. These cookies are perfect for sharing, gifting, or savoring with your favorite hot beverage. So go ahead, bake a batch and let yourself fall in love bite by bite.
PrintEspresso Shortbread Cookies Recipe
These Espresso Shortbread Cookies combine the rich flavor of espresso with buttery shortbread and chunks of chocolate-covered toffee for a delightful treat. Perfectly crisp with a melt-in-your-mouth texture, these cookies are dusted with confectioners’ sugar for an elegant finish. They are chilled before baking to achieve the ideal texture, making them a wonderful coffee-accompaniment or gift-worthy dessert.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Espresso Mixture
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
Cookie Dough
- 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
Instructions
- Dissolve Espresso: In a very small bowl, dissolve the instant espresso powder in boiling water to create a concentrated espresso mixture.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature butter and confectioners’ sugar on medium speed for 3 minutes until creamy and smooth.
- Add Flavors: Mix in the vanilla extract and the dissolved espresso, beating until fully incorporated into the butter mixture.
- Add Flour: Gradually add the all-purpose flour and mix on low speed just until combined, taking care not to overmix.
- Fold in Toffee: Gently fold in the finely chopped chocolate covered toffee bar pieces to evenly distribute throughout the dough.
- Shape Dough: Transfer the dough into a gallon-size zip-lock plastic bag, leaving it open at the top.
- Roll Dough: Roll the dough inside the bag into a rectangle approximately 9 inches by 11 inches and ¼ inch thick, ensuring there are no creases or wrinkles in the dough.
- Chill Dough: Seal the bag tightly, removing excess air, and refrigerate the dough for a minimum of 2 hours up to 2 days to firm up.
- Preheat Oven: When ready to bake, preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Prepare Cookies: Remove the chilled dough from the bag and place it on a cutting board.
- Cut Shapes: Use a sharp knife or cookie cutter to cut the dough into desired cookie shapes and transfer them onto the prepared baking sheet.
- Add Holes: Use a fork to gently poke holes in each cookie, which helps with even baking and gives a classic shortbread look.
- Bake Cookies: Bake in the preheated oven for 18-20 minutes until the edges are lightly golden.
- Dust with Sugar: While still hot, dust the cookies generously with confectioners’ sugar for a delicate sweet finish.
- Cool Cookies: Transfer cookies to a wire rack and allow to cool completely before storing to maintain their crisp texture.
- Store Properly: Store cooled cookies in an airtight container at room temperature for up to 3 weeks, preserving freshness.
Notes
- Be sure to chill the dough thoroughly before baking to prevent spreading and maintain the cookies’ shape.
- Substitute chocolate chips and toffee bits if you cannot find a chocolate-covered toffee bar.
- Use a sharp knife for clean cuts if making rectangle shortbreads, or cookie cutters for fun shapes.
- Dusting with confectioners’ sugar is optional but adds a lovely delicate sweetness and visual appeal.
- Store cookies at room temperature away from heat and humidity to keep them crisp and fresh.
