How to Make Espresso Shortbread Cookies at Home

Rich and buttery espresso shortbread cookies with a deep espresso flavor! Dipped in chocolate, this is the perfect holiday shortbread recipe.

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.

INGREDIENTS

Shortbread

• 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

Topping

• 1/2 cup semisweet chocolate chips
• 1 tsp coconut oil
• turbinado sugar

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