Espresso shortbread are easy to make and have the best buttery, crumbly and tender texture. They are made with espresso powder and are full of rich coffee flavor.
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As a lifetime baker and busy mama, I have decades of cookie baking behind me. And with the thousands of cookies that have come out of my kitchen, I am here to share all my secrets to help you create drool worthy cookies to share.
Given the popularity of my espresso brown butter toffee cookies, espresso cheesecake, espresso brownies, coffee sugar cookies and espresso chocolate chip cookies, I’m back with another coffee cookie recipe. These espresso shortbread will be a great addition to Christmas cookie trays and holiday cookie boxes!
Traditional vanilla shortbread are given an upgrade for coffee lovers with espresso powder in the simple dough. You'll love how quickly the cookie dough comes together and it only needs to chill in the refrigerator while you preheat the oven.
💗 why you will love this cookie recipe
- A classic melt in your mouth shortbread texture.
- Simple to make with only eight ingredients.
- The dough comes together quickly and the shortbread cookies hold their shape when baked.
💭 can I use instant coffee instead of espresso powder?
Yes, you can, but know that coffee is not as strong as espresso and you will need to use more to get as rich of a coffee flavor. I would recommend going with a dark roast instant coffee and starting with a teaspoon or two more.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold.
Kosher salt ~ helps to balance the cookies. If you only have table salt use half the amount.
Confectioners' sugar ~ also known as powdered sugar or icing sugar. I prefer it for the soft, yet crumbly texture it gives these shortbread biscuits.
Granulated sugar ~ brings sweetness and structure.
Vanilla ~ pure vanilla extract will give the best flavor.
All purpose flour ~ if you don't use a kitchen scale for measuring, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
Espresso powder ~ brings the rich taste to these coffee sugar cookies. I use this brand.
Chocolate covered espresso beans ~ adds another layer of espresso flavor with a hint of chocolate. If you can’t find chocolate covered espresso beans, they can be left out with no other changes to the cookie recipe.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
🥣 how to make easy espresso shortbread
In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter, granulated sugar, confectioners’ sugar, kosher salt and vanilla extract on medium, for 2-3 minutes.
The butter and sugar mixture will become nice and creamy. Then scrape up and down the bowl and add the all-purpose flour and mix on low just until the dough is showing a few large streaks of flour.
Then add the espresso powder and the chopped chocolate covered espresso beans and continue to mix on low until the dough just comes together, about another 30-60 seconds.
Prepare a cookie sheet pan with parchment paper and set aside.
Place the dough on a lightly floured counter and roll out to ½ inch thick. Cut the dough into the desired size cookies {I used a 2-inch cutter} and place on the prepared baking sheet.
Then use a fork to poke a few holes into each cookie. Now place the espresso shortbread in the refrigerator to chill while the oven preheats. {if a cookie sheet won't fit in your refrigerator you can place the cut out shortbread on a parchment lined plate}.
Preheat the oven to 325°F. Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 16-20 minutes or until the bottom edge is very lightly browned. Allow cookies to cool on the baking pan or a wire cooling rack.
💬 frequently asked questions
Why do you poke holes in shortbread?
The fork marks allow steam to escape from the cookies and helps them to bake more evenly. You can make any sort of pattern with the fork marks. This baking technique is also called docking.
What does espresso powder do in cookies?
Instant espresso powder adds a rich coffee flavor to these shortbread cookies. We are using a generous amount in this recipe. When used in smaller amounts, it adds a layer of flavor without tasting like coffee, like in these brown butter oatmeal cookies.
What is the secret to shortbread?
Use the best ingredients you can afford and don't overwork the dough.
👩🏻🍳 tips for the best shortbread cookies
Use the best ingredients you can afford ~ like sugar cookies and sugar cookie cake, espresso shortbread cookies don't use many ingredients so the quality of the ingredients can affect the final taste.
Start with room temperature butter. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
I know I'm a broken record here, but weighing the ingredients is the most accurate way to bake {and means less dishes to wash!} This is the kitchen scale I use and love. If you are looking for a more economical option this Escali digital scale is also a great one.
Try not to overwork the dough. Overworked dough = tough cookies.
💡 variation ideas
Mocha shortbread ~ dip or drizzle the cookies in chocolate.
White chocolate ~ dip or drizzle the shortbread biscuits with white chocolate.
Espresso toffee ~ dip half a shortbread in the chocolate of your choice and then dip in crushed toffee pieces.
🫙 how to store
Store any left over cookies in an airtight container at room temperature for up to one week.
The espresso shortbread also freeze well in an airtight container for up to 3 months. Defrost at room temperature prior to serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Espresso Shortbread. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍪 more recipes using coffee
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Rich Espresso Shortbread
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
Ingredients
- 1 cup unsalted butter room temperature (226g)
- ½ cup granulated sugar (100g)
- ¼ cup confectioners’ sugar (30g)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour (313g)
- 1 tablespoon instant espresso powder
- 1 - 2 tablespoons chocolate covered espresso beans chopped (12-24g) - optional
Instructions
- In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter (1 cup/226g), granulated sugar (½ cup/100g), confectioners’ sugar (¼ cup/30g), kosher salt (½ teaspoon) and vanilla extract (½ teaspoon) on medium (speed 6 on a KitchenAid mixer) for 2 - 3 minutes, until well combined and creamy.
- Scrape up and down the bowl and add the all-purpose flour (2 ½ cups/313g) and mix on low just until the dough is showing a few large streaks of flour. Then add the espresso powder (1 tablespoon ) and the chopped chocolate covered espresso beans (1-2 tablespoons/12-24g), if using, and continue to mix on low until the dough just comes together, about another 30-60 seconds.
- Prepare a cookie sheet pan with parchment paper and set aside.
- Place the dough on a lightly floured counter and roll out to ½ inch thick. Cut the dough into the desired size cookies (I used a 2-inch cutter) and place on the prepared baking sheet. Then use a fork to poke a few holes into each cookie.
- Now place the espresso shortbread in the refrigerator to chill while the oven preheats. (if a cookie sheet won't fit in your refrigerator you can place the cut out shortbread on a parchment lined plate).
- Preheat the oven to 325°F. Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 16-20 minutes or until the bottom edge is very lightly browned. Allow cookies to cool on the baking pan or a cooling rack.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ben | Havocinthekitchen says
A huge shortbread fan here (These are best cookies ever in my book). So this espresso shortbread is absolutely my cup of tea! Loving the addition of chocolate covered espresso beans, too.
Tasia says
Thanks Ben! I hope you love them!
Michelle says
I had a hankering for espresso cookies and made these today. So buttery and full of coffee flavor! The addition of the chocolate covered espresso beans really took the cookies to the next level, super tasty -- these will be on repeat!
Tasia says
Aww, I love this! Thank you Michelle!
Kathleen says
You had me at shortbread, but add espresso to it! Yes Please!!! I just took my first batch out of the oven; they are so dreamy!!
Tasia says
Yay! Mr. two sugar bugs and I feel the same way. Thank you for making them and sharing Kathleen!
Belinda says
Love this shortbread recipe! When I share the cookies people always ask for the recipe and I send them to your blog.