Description
These Espresso Shortbread Cookies are a buttery, crumbly treat with a bold, bittersweet coffee flavor. Ideal for snacking or gift-giving, the cookies combine the rich taste of espresso with a delicate shortbread texture. Optional chocolate-dipped versions add an extra layer of indulgence.
Ingredients
For the Dough
- 226 g unsalted butter (1 cup), softened
- Generous pinch of sea salt
- 115 g caster sugar (½ cup + 1 tbsp)
- 2 tsp instant coffee
- 2 tsp hot water
- 284 g all-purpose flour (2 ⅓ cups), spooned and leveled
- 57 g cornstarch or rice flour (5 ½ tbsp), spooned and leveled
- 1 tsp instant coffee
For the Optional Chocolate Dip
- 226 g semisweet or bittersweet chocolate, chopped or chips
Instructions
- Make Coffee Extract: Dissolve 2 teaspoons of instant coffee in 2 teaspoons of hot water to create a strong coffee extract for flavoring the dough.
- Cream Butter and Salt: In a mixer bowl, place the softened butter and a generous pinch of sea salt. Mix on medium speed using a paddle beater for 2 to 4 minutes until creamy. A stand or hand-held mixer can be used.
- Add Sugar and Coffee Extract: Add the caster sugar and coffee extract to the creamed butter. Mix for about 1 to 2 minutes until well combined and creamy.
- Incorporate Dry Ingredients: On low speed, add the all-purpose flour and cornstarch (if using) to the butter-sugar mixture until the dough begins clumping. Stir in 1 teaspoon of instant coffee evenly without overmixing to avoid tough cookies.
- Form Dough: Using floured hands or a spatula, fold the dough 2 to 3 times to form a cohesive disc.
- Roll Out Dough: Place the dough disc inside a large (about 10 x 10 inch) gallon-size Ziploc bag on a flat surface. Without sealing, roll out the dough evenly to roughly a 10 x 10 inch square about ⅜ inch thick, pressing the dough into the bottom edge of the bag. Keep the bag open to release excess air.
- Chill Dough: Seal the bag and place it on a sheet pan. Refrigerate for 30 to 60 minutes or until firm enough to cut through.
- Prepare to Bake: Preheat the oven to 350°F (180°C) and line a half sheet pan with parchment paper.
- Cut Cookies: Remove the dough from the bag (cut the bag if needed). Place on parchment and trim edges with a sharp knife. Cut the dough into 20 equal (4 x 5) square pieces. Pierce each piece 3 to 4 times with a fork.
- Chill if Needed: Arrange cookies on the parchment-lined pan with about 1 inch apart. If the dough softens, chill the cookies in the fridge for about 30 minutes until stiff.
- Bake Cookies: Bake in the center of the preheated oven for 15 to 20 minutes until the edges start to color, checking frequently. If baking two pans, switch their positions halfway through baking.
- Cool Cookies: Let the cookies cool a few minutes on the pan, then transfer to a wire rack and cool completely.
- Optional Chocolate Dip: Place a parchment-lined sheet pan in the freezer for 30 minutes. Melt the chopped bittersweet chocolate over a double boiler until mostly melted but with some clumps. Remove from heat and stir until smooth. Dip half of each cooled cookie into the melted chocolate, shake off excess, and place on the chilled pan to set. Store finished cookies in an airtight container.
Notes
- If cornstarch is unavailable, substitute it with the same amount of all-purpose flour (57 g / 2 oz).
- Store cookies at room temperature for up to 1 week. For longer storage, freeze and thaw completely before eating.
- To maintain texture, avoid overmixing the dough once dry ingredients are added.
- Chocolate dipping is optional but adds a rich finishing touch.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, British
