Name: Chocolate-Dipped Espresso Shortbread Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3
Cuisine: Italian
Ingredients: 1 cup cold unsalted butter, cut into 1/2-inch pieces; 2 tsp. vanilla extract; 1/2 cup granulated sugar; 1/2 tsp. salt; 2 + 1/4 cups all-purpose flour (or good quality gluten-free flour); 1 + 1/2 Tbsp. finely ground espresso coffee; 1 cup semi-sweet chocolate chips, melted; 1 Tbsp. coconut oil or vegetable shortening

Jump to Recipe

Chocolate-Dipped Espresso Shortbread Cookies are slice-and-bake espresso-infused cookies dipped in dark chocolate. This combination makes a delicious espresso-flavored cookie that everyone will love! Ideal shortbread cookies to make all year long, and especially during the holidays.

Espresso Shortbread Cookies Dipped in Chocolate

These chocolate-dipped espresso shortbread cookies are lightly sweet, crisp, and infused with a delicious espresso flavor. Perfect for the coffee lover in you. Best of all, they are low in sugar, have a great flavor, and are dipped in chocolate, making them irresistible!

Espresso Coffee… and these Shortbread Cookies

It’s no secret that we drink espresso coffee every day. So, my family suggested, because we made our favorite chocolate-dipped pistashio shortbread cookies, why not make shortbread cookies infused with espresso coffee? So I said, ok… sounds good.

For this easy recipe, I decided to use ground espresso coffee (not brewed), along with 5 additional ingredients for the cookie dough. Plus, you will need some semi-chocolate chips and a tablespoon of coconut oil for melting chocolate.

These cookies were super easy and fun to make.

Everyone will enjoy the new flavor of these shortbread cookies. They strike a delicate balance between classic shortbread goodness and smooth coffee and chocolate flavors in every bite. …So so yummy! They will go well with your favorite coffee or tea. Also, ideal to serve with our Easy Low-Fat Caffe Lattes, and Nutella Caffe Latte. Everyone will love them.

And, just like this easy recipe, shortbread cookies are classic. You’ll want to have them in your recipe collection for the holidays, along with our cranberry shortbread cookies, orange chocolate chip shortbread cookies, and jasmine tea shortbread cookies.

A baking sheet with baked espresso shortbread cookies dipped half way in chocolate.

Ingredients Overview: for Espresso Shortbread Cookies

BUTTER: I used Cold Unsalted Butter, and 1 cup (2 sticks).
VANILLA EXTRACT: Vanilla extract adds extra flavor to shortbread cookies, and you will need 2 teaspoons.
SUGAR: For this recipe, regular granulated sugar is fine, and you will need 1/2 cup.
SALT: Regular table salt can be used. And, you will only need 1/2 teaspoon.
FLOUR: Choose a good-quality all-purpose flour, like Swan’s Cake Flour, or Unbleached flour, and you will need 2+1/4 cups.
ESPRESSO: We usually drink espresso every morning, so we keep a can of ground espresso coffee in our pantry. For this recipe, you will need 1+ 1/2 tablespoons of finely ground espresso coffee.
FOR CHOCOLATE DIPPING:
Chocolate Chips (9-ounces, or 1 cup)
Coconut Oil or Vegetable Shortening (1 Tbsp.)

all the ingredients are displayed on the counter.

How to Make Chocolate-Dipped Espresso Shortbread Cookies?

Here is a brief description on how to make the cookie dough, chill it, and then bake it. Plus, our full printable recipe card is located at the bottom. But first, let’s go over our easy- to-follow steps so you’ll understand what’s involved before you start.

First Step: Creaming the Butter: First, the butter, sugar, salt, and vanilla extract are creamed together.
Step 2: Add the Flour & Espresso: Blend the flour and espresso into the creamed butter mixture and remove the soft cookie dough from the bowl, and place it on a work surface.
Step 3: Shape the Dough: Work the soft cookie dough and shape it into one long log, about 2 inches in diameter (or more). If you want, you can divide the cookie dough in half and make 2 logs instead of one long log.
Step 4: Chill the Log: Wrap the log with a sheet of wax paper, and transfer it to the refrigerator or freezer to chill and firm up.

A chilled cookie log, sliced into disks, and baking sheet with sliced cookie dough

5. Final Step: Slice-and-Bake! When you’re ready to bake them, slice them on a cutting board about 1/4-inch thick. Don’t worry, no need to make them perfect. Bake these cookies in a preheated oven at 375°F (190C °C) for 8 to 12 minutes, depending on how thick you slice them, and depending on the oven you use. (see our notes below). Then allow these shortbread cookies to rest on the baking sheets to cool completely before dipping them in melted chocolate.

Quick Note! It’s best to allow the cookies to cool completely before handling them, or they will crumble easily.

FOR CHOCOLATE DIPPING:

Use the same cookie sheets and parchment paper. Melt chocolate in a double boiler with coconut oil (or vegetable shortening).
Melt the chocolate, stirring until it’s smooth. Be careful, do not allow any water to touch the chocolate, or you will have to start all over.
Transfer the melted chocolate to a small bowl. Dip half of each cookie into the chocolate, allowing the excess to drip back into the bowl.
Set each cookie back on the baking sheets. Allow the chocolate to set, about two hours, or transfer the cookie tray to your fridge or freezer (if you have the room). Then transfer the cookies to a container to keep them fresh longer. They will stay fresh for weeks if kept chilled in the refrigerator or freezer.

A baking sheet filled with chocolate-dipped espresso shortbread cookies.

Storing and Freezing

Store these cookies in a sealed container; they will stay fresh for up to one week, and maybe longer. Best to keep them in the refrigerator; they will stay fresh longer.
They freeze great! And up to 3 months.

Variations

Add chopped nuts. To chop nuts easily, toss them into a mini food processor and pulse a few times. You want them chopped but not powdery.
Dip them in white chocolate. You can sprinkle chopped nuts over the white chocolate.
Here we made the log to slice-and-bake these cookies, but you also can roll the chilled cookie dough flat for cut-outs, too.

Quick Recipe Tips

It’s best to use 2 baking sheets and a sheet of parchment paper to cover each one. This will help with an easy cleanup.
Never let any water into the melted chocolate; it will ruin it. Then you will have to start all over.
The coconut oil is needed to loosen the melted chocolate, making it lighter, smoother, and manageable so the cookies can be easily dunked. Plus, it offers a shinier consistency. Without the coconut oil, the chocolate could be too thick, and cause the delicate shortbread cookies to break.
To chill the cookies faster, transfer the entire cookie sheet to your refrigerator (if you make room for it) or transfer to your freezer for 30 minutes.
Because these cookies are made with espresso coffee, they’re not recommended for small children.
Keep in mind, all ovens vary. So keep an eye on them while baking. These cookies are done when the tops look dry and the color has darkened slightly, and brown around the edges.

More Recipes for Delicious Cookies

Chocolate-Dipped Espresso Shortbread Cookies

Yield: 3 dozen

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients

1 cup cold unsalted butter, cut into 1/2-inch pieces
2 tsp. vanilla extract
1/2 cup granulated sugar
1/2 tsp. salt
2 + 1/4 cups all-purpose flour (or good quality gluten-free flour)
1 + 1/2 Tbsp. finely ground espresso coffee

For Chocolate Dipping:

1 cup semi-sweet chocolate chips, melted
1 Tbsp. coconut oil or vegetable shortening

Instructions

Make the Cookie Dough: In a large bowl, using a hand-held mixer, or a stand mixer fitted with a paddle attachment, combine butter, vanilla extract, sugar, and salt on low speed, about 1 to 2 minutes.
Next, add the flour and ground espresso and mix on low speed, scraping the bowl frequently until the dough has just about come together, about 3 minutes.
Shape & Chill the Cookie Log: Remove the dough, transfer to a work space, and shape it into one long log, or make two logs. Don't worry if it is not perfect, rolling and shaping it the best you can. Then wrap the log with a sheet of wax paper and chill it in the refrigerator for at least 2 hours or more. NOTE: If you need to bake them sooner, you can place them in your freezer for 30 minutes.
When you want to bake these cookies, PREHEAT your OVEN to 375°F (190).
Next, prepare two baking sheets with a sheet of parchment paper and set them nearby.
Slice the Cookie Dough: Remove your chilled cookie dough and place it onto a cutting board. If frozen, wait 2 or 3 minutes for the cookie dough to warm up a little. Then slice it into 1/4 -inch thick slices and place them 1 inch apart.
Bake for 8 to 12 minutes, depending on the thickness of the cookies. These cookies are done when the tops look dry and the color has darkened slightly. Allow the cookies to rest and cool completely before dipping them into melted chocolate. NOTE: All ovens vary, so it's best to keep an eye on them when baking.
FOR CHOCOLATE DIPPING: Use the same cookie sheets and parchment paper. Melt the chocolate chips in a double boiler with coconut oil (or vegetable shortening). Stirring until it's smooth. Transfer the melted chocolate to a small bowl. (Important TIP: Be careful not to get any water into the melted chocolate) Dip half of each cookie into the chocolate, allowing the excess to drip back into the bowl. Set each one back on the baking sheets. Allow the chocolate to set, about one hour. Then transfer to a container and keep them chilled in the fridge. They will stay fresh longer. (see our notes below)

Notes

GREAT Tips:

You will need 2 baking sheets and a sheet of parchment paper to cover each one. This will help with an easy cleanup.
Never let any water into the melted chocolate; it will ruin it. Then you will have to start all over.
The coconut oil is needed to loosen the melted chocolate, making it lighter, smoother, and manageable so the cookies can be easily dunked. Plus, it offers a shinier consistency. Without the coconut oil, the chocolate could be too thick, and cause the delicate shortbread cookies to break.
To chill the cookies faster, transfer the entire cookie sheet to your refrigerator (if you make room for it) or transfer to your freezer for 30 minutes.
Because these cookies are made with espresso coffee, they're not recommended for small children.
Store these cookies in a sealed container; they will stay fresh for up to one week, and maybe longer. Best to keep them in the refrigerator; they will stay fresh longer.
They freeze great! And up to 3 months.

Nutrition Information:

Yield: 3 dozen Serving Size: 1 serving
Amount Per Serving: Calories: 261Total Fat: 15.1gCarbohydrates: 22gFiber: .8gSugar: 9.5gProtein: 1.7g

Enjoy… and have a delicious day! 😉

Thanks for stopping by… xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

FREE EMAIL BONUS

Weeknight Dinners Made Easy

Tips & recipes for delicious meals . . . no matter your skill level!

Please enable JavaScript in your browser to submit the form.kadence-form-acba8e-3e .kadence-blocks-form-field.kb-submit-field { display: none; }