There is nothing quite like the delicate, buttery crunch of Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe to brighten your day or complete an afternoon coffee ritual. These cookies combine the rich, robust flavor of espresso with the tender crumb of classic shortbread, creating a truly irresistible treat. The option to dip half of each cookie in bittersweet chocolate adds an indulgent finish that perfectly balances the light espresso notes with a hint of velvety richness. Whether you’re baking for a special occasion, a gift, or just because, this recipe brings together simplicity and elegance in every bite.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with a creamy, light brown dough. The dough has a smooth but thick texture with some rough, fluffy peaks and swirls rising above the base layer. The mix looks sticky and well blended, coating the sides of the bowl unevenly. The bowl is round and clear, showing the dough from above and the sides. photo taken with an iphone --ar 4:5 --v 7

The magic behind these Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe lies in a concise list of simple but thoughtfully chosen ingredients. Each element plays a crucial role in delivering the perfect texture, flavor, and appearance — from the creamy butter that forms the base to the finely balanced coffee essence that infuses these cookies with their signature taste.

Unsalted butter (226 g / 1 cup, softened): Provides the rich, creamy base that gives shortbread its tender texture.
Sea salt (generous pinch): Enhances the flavor and balances the sweetness beautifully.
Caster sugar (115 g / ½ cup + 1 tbsp): Adds delicate sweetness without graininess, ensuring a fine crumb.
Instant coffee (2 tsp + 1 tsp): Delivers that unmistakable espresso aroma and depth of flavor.
Hot water (2 tsp): Helps dissolve the instant coffee for a smooth coffee extract.
All-purpose flour (284 g / 2 ⅓ cups): The structural foundation that holds the dough together.
Cornstarch or rice flour (57 g / 5 ½ tbsp): Adds a tender, melt-in-your-mouth quality to the cookies.
Semisweet or bittersweet chocolate (226 g, chopped or chips) – optional: For that luscious chocolate dip that turns these cookies into an even more decadent treat.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe

Step 1: Prepare the Coffee Extract

Start by dissolving the instant coffee in hot water to create a smooth coffee extract. This little step is key because it makes sure the espresso flavor blends evenly throughout the dough, so every bite bursts with that perfect coffee kick.

Step 2: Cream Butter and Sugar

In a mixer bowl, beat the softened unsalted butter and a generous pinch of sea salt until creamy using a paddle attachment. Then add the caster sugar along with your coffee extract and continue mixing until fluffy and well combined. This process creates the tender, melt-in-your-mouth base you’ll love.

Step 3: Mix in Dry Ingredients

On a low setting, gradually add the all-purpose flour and cornstarch (or rice flour). Be careful not to overmix here — just stir until the flour has blended and the dough forms clumps. This gentle handling keeps the cookies tender, preventing unwanted toughness. Then, sprinkle in the remaining instant coffee to enhance the espresso punch, folding it gently into the dough clumps.

Step 4: Form and Chill the Dough

Bring the dough clumps together with floured hands or a spatula to form a cohesive disc. Next, place the dough into a large gallon-size zip-top bag but leave it open to roll out evenly. Use a rolling pin to press the dough into an even 10 x 10-inch square, roughly ⅜ inch thick. Seal the bag and refrigerate on a sheet pan for 30 to 60 minutes until firm. Chilling the dough is essential — it firms up the fat, making your cookies crisp yet tender.

Step 5: Cut and Pierce the Cookies

Preheat your oven to 350 °F (180 °C). Remove the dough from the bag carefully, then trim the edges for a neat look. Cut the dough into 20 equal rectangular pieces. Using a fork, pierce each cookie 3 to 4 times—this classic shortbread technique prevents puffing up and ensures an even bake.

Step 6: Bake to Golden Perfection

Place your cookies on parchment-lined sheets, spaced at least one inch apart. If the cookies have softened after cutting, pop them back in the fridge to chill. Bake for 15 to 20 minutes, keeping a close eye until the bottom edges just begin to color. For batches baked simultaneously on different racks, swap trays halfway for even cooking.

Step 7: Optional Chocolate Dipping

Once your cookies have cooled slightly, it’s time to add the divine chocolate dip. Freeze a parchment-lined tray to chill. Melt your chopped bittersweet chocolate over a double boiler until mostly smooth, then stir until fully combined. Dip half of each cookie into the warm chocolate, letting excess drip off before placing them on the chilled tray to set. This step transforms these lovely shortbread cookies into a rich, sophisticated treat that’s perfect for sharing—or savoring all yourself.

How to Serve Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe

The image shows nine rectangular golden-brown biscuits neatly arranged in rows on white parchment paper over a white marbled surface. Each biscuit is evenly baked with small holes in a grid pattern on top and has tiny dark spots scattered across the surface, giving a slightly textured look. The biscuits have clean edges and a firm, crumbly texture. The lighting highlights their warm color and slight crispness. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a touch of flaky sea salt on the chocolate-dipped side just before it sets for an elegant contrast that elevates the espresso notes beautifully. You can also dust a light coating of cocoa powder or finely ground espresso beans on top for an extra coffee kick and a chic finish.

Side Dishes

These cookies pair incredibly well with a freshly brewed cup of black coffee or a creamy latte, amplifying the espresso flavor in playful harmony. Consider serving alongside a scoop of vanilla or coffee ice cream for a dessert plate that sings with layered textures and complementary tastes.

Creative Ways to Present

For gift-giving, arrange these cookies in a pretty box lined with parchment, adding a handwritten note about the Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe. For a party, stack them on a tiered dessert tray with espresso beans as decoration, inviting guests to nibble and enjoy the rich coffee-inspired treats.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature. They will stay fresh and maintain their crunch for up to a week, making them a perfect make-ahead treat to enjoy or share throughout the week.

Freezing

If you want to save these little delights for later, freeze the unbaked dough disc tightly wrapped or inside the zip-top bag for up to a month. Thaw in the fridge before rolling, cutting, and baking. Baked cookies also freeze well if placed in a sealed container, ready to be defrosted gently.

Reheating

To enjoy cookies warm, simply pop them in a preheated oven at 300 °F (150 °C) for 5 to 7 minutes. This brings back the buttery aroma and crispness without overbaking their delicate texture.

FAQs

Can I substitute the instant coffee with espresso powder?

Absolutely! Espresso powder works wonderfully and might even intensify the espresso flavor, just be sure to use it in the same quantity called for in the recipe for best results.

Is it necessary to chill the dough? What happens if I skip this step?

Chilling the dough helps solidify the fats, allowing the cookies to bake up crisp without spreading too much. Skipping this step can result in cookies that are flat and less tender.

Can I use a different type of chocolate for dipping?

Yes, feel free to experiment with milk, dark, or white chocolate based on your preference. Just keep in mind that bittersweet chocolate offers the best balance to the espresso shortbread’s flavor.

What is the purpose of cornstarch or rice flour in this recipe?

Cornstarch or rice flour adds a tender, delicate crumb to the shortbread, making it melt softly in your mouth rather than feeling dense or chewy.

How should I store baked cookies if I want to keep the chocolate coating perfect?

Store chocolate-dipped cookies in a cool, dry place in an airtight container. Avoid refrigeration as it can cause condensation and dull the chocolate’s shine, though it’s fine if your kitchen is warm.

Final Thoughts

If you’re looking for a charming, crowd-pleasing cookie recipe with rich espresso flavor and an option for chocolate indulgence, this Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe is the one to try. It’s straightforward enough for baking beginners yet special enough to impress friends and elevate any coffee break. Go ahead, bake a batch—you’ll quickly learn why these cookies are a beloved favorite in my kitchen and, hopefully, in yours too.

Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe

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Delight in these rich and buttery espresso shortbread cookies, enhanced with the deep flavor of instant coffee and a tender crumb from cornstarch. These classic cookies are perfect for coffee lovers and can be optionally dipped in bittersweet chocolate for an indulgent finish. With a crisp texture and subtle coffee aroma, they make a sophisticated treat for any occasion.

Author: Paula
Prep Time: 25 minutes
Cook Time: 15-20 minutes
Total Time: 45 minutes to 1 hour including chilling
Yield: 20 cookies
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

For the Shortbread 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 (additional)

For Optional Chocolate Dip

226 g semisweet or bittersweet chocolate (chopped or chips)

Instructions

Make the coffee extract: Dissolve 2 teaspoons of instant coffee in 2 teaspoons of hot water to create a coffee extract that will intensify the espresso flavor in the dough.
Cream the butter and salt: Place the softened butter and a pinch of sea salt in the mixer bowl. Using a paddle attachment, mix on medium speed for 2 to 4 minutes until creamy and smooth.
Add sugar and coffee extract: Mix in the caster sugar and the prepared coffee extract, continuing to beat for 1 to 2 minutes until the mixture is light, fluffy, and well combined.
Incorporate dry ingredients: On low speed or stir setting, gradually add the all-purpose flour and cornstarch or rice flour. Mix just until the flour is combined and the dough begins to clump; avoid over-mixing to keep the cookies tender. Stir in the additional 1 teaspoon of instant coffee directly into the dough clumps.
Form the dough: Using floured hands or a spatula, gather the dough clumps and fold them over 2 to 3 times to form a smooth, cohesive dough ball. Flatten into a disc shape for easier rolling.
Roll out the dough: Place the dough disc inside a gallon-size Ziploc bag on a flat surface but keep the bag open. Using a rolling pin, gently roll the dough through the bag until it forms an even 10 x 10 inch square about ⅜ inch thick, ensuring even thickness and preventing air bubbles.
Chill the dough: Seal the bag and place the dough sheet on a baking sheet. Refrigerate for 30 to 60 minutes or until firm enough to handle and cut.
Prepare for baking: Preheat your oven to 350°F (180°C) and line a half sheet pan with parchment paper.
Trim and cut dough: Remove the chilled dough from the bag (cut bag if necessary) and place it on a flat surface lined with parchment. Trim the edges with a sharp knife and cut into 20 equal pieces (4 rows by 5 columns).
Dock the cookies: Use a fork to pierce each cookie 3 to 4 times to prevent puffing during baking.
Arrange for baking: Place the cookies spaced about 1 inch apart on the parchment-lined baking sheets. If cookies soften during handling, refrigerate for 30 minutes or overnight to maintain firmness.
Bake: Bake in the center of the oven for 15 to 20 minutes or until the bottom edges just start to color. Rotate pans midway if baking two trays at once.
Cool the cookies: Remove from oven and let them cool slightly. Transfer to a wire rack to cool completely.
Optional: Prepare chocolate dip: Line a sheet pan with parchment and chill in the freezer for 30 minutes. Melt chopped bittersweet chocolate in a heat-proof bowl over a double boiler until mostly melted, then stir until fully smooth.
Dip cookies in chocolate: Dip half of each cooled cookie into the melted chocolate, gently shake off excess chocolate, and place on the chilled parchment-lined sheet pan. Let the chocolate set at room temperature.
Store cookies: Once chocolate is firm, store the cookies in an airtight container to maintain freshness.

Notes

The instant coffee powder is added twice to intensify the espresso flavor without adding moisture.
Using cornstarch creates a more tender, melt-in-mouth texture in the shortbread.
If the dough becomes too soft while handling, refrigerate to make cutting easier and maintain cookie shape during baking.
Chocolate dipping is optional but adds a luxurious finish to these espresso cookies.
Keep cookies stored in an airtight container at room temperature for up to one week.