Coffee and Chocolate Shortbread Recipe (2024)

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Shortbread Lover Easy Cookie Gifts Coffee and Chocolate Shortbread Cookie Recipe (Free Printable Gift Tag) Description Ingredients Instructions Nutrition Free Coffee Themed Gift Tags Reader Interactions Comments Leave a Reply FAQs References

Published: Oct 25, 2018 · Modified: Apr 13, 2021 by Bren

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Coffee and Chocolate Shortbread is a simple and delicious gift you can bake in just a few minutes. Add afree printable gift tag for an easypresent you can make anytime.

Coffee and Chocolate Shortbread Recipe (1)

Shortbread Lover

My first taste of mocha shortbread was at a dear friend’s house in the Pacific Northwest. It was a cool and rainy winter day. We were drinking coffee while watching our toddlers play with cars and racetracks.

It was a perfect day in every way from the refreshments to the companionship.

Over the years I have baked coffee and chocolate shortbread many times. I have made these treats for cookie exchanges and to give to neighbors over the holidays… they are so good!

I’ve refined the simple recipe from a bar cookie to a more refinedchocolate dipped shortbread biscuit. It is delicious both ways, but I prefer the fancier presentation when using it as a gift.

Coffee and Chocolate Shortbread Recipe (2)

Easy Cookie Gifts

I enjoy baking Coffee and Chocolate Shortbread Cookies around the holidays. They are the perfect gift for all the coffee lovers in your life. I use round cookie cutter to make them fit into a beautiful coffee mug and adda delicious bag of coffee. It’s an affordable but touching gift.

Coffee and Chocolate Shortbread Recipe (3)

Coffee and Chocolate Shortbread Cookie Recipe (Free Printable Gift Tag)

5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 7 reviews

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 15 cookies 1x
Category: Dessert
Cuisine: American

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Description

This Coffee and Chocolate Shortbread Recipe is perfect for cookie exchanges and holiday gifts. Simple chocolate dipped mocha shortbread cookies are beautiful and tasty. Includes free printable gift tags for coffee lovers.

Ingredients

Scale

Coffee Shortbread

1 1/4 cup all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant coffee granules ((I use Starbucks Via))
2/3 cup butter ((softened not melted))
1/2 teaspoon vanilla

Chocolate Glaze

1 cup semisweet chocolate morsels ((mini chips, 8 ounces))
1 tsp coconut oil

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Instructions

Cream butter and vanilla together, slowly stir in flour, sugar and coffee granules.
Roll dough between sheets of parchment or wax paper until it is approximately 3/8-1/2 inch thick.
Cut into circles using a cookie cutter or drinking glass.
Place cookies on a parchment lined cookie sheet. Bake for 20-25 minutes at 325 degree Fahrenheit until lightly browned and firm. Let shortbread cool completely.
Place chocolate chips and coconut oil in a microwave proof bowl. Heat on high for 30 seconds, stir well and then heat in 10 second increments stirring well between each heating until completely melted.
Dip half of each cookie into the chocolate and place on a wire rack until chocolate glaze is firm.
Store cookies in an airtight container once chocolate is solid. Place sheets of wax paper or parchment paper between layers to protect the glaze.
Add a free printable gift tag, if desired.

Nutrition

Serving Size: 1 large cookie
Calories: 184

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I package the cookie filled mugs in cellophane or plastic and tie them with twine. Itis pretty packaging that also keeps the baked goods fresh.

Coffee and Chocolate Shortbread Recipe (12)

Free Coffee Themed Gift Tags

Download thefree printable gift tagshere. The coffee-related sentiments are perfect for these shortbread cookies or any coffee-related gift.

Coffee and Chocolate Shortbread Recipe (13)

The PDF download includes one page with the sentiments and one page of second layers. Print pageone (the sentiments) on solid colored card stock and page two (decorative layer) on patterned card stock.

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Coffee and Chocolate Shortbread Recipe (15)

Coffee and Chocolate Shortbread Recipe (16)

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Reader Interactions

Comments

Laura
December 28, 2020 at 10:18 am
These look delish. I make biscotti and dip the ends in chocolate. They freeze well with the chocolate on them. I will definitely try your recipe. Thanks for sharing.
Reply
Jenny
December 21, 2020 at 3:04 pm
Hi!! Was just wondering how much of the butter would I have go use as a substitute for coconut oil in the chocolate ganache??
Reply
- Bren
  January 28, 2021 at 12:36 pm
  I would use an equal amount.
  Reply
cari
December 18, 2020 at 5:00 pm
I baked the whole recipe in a glass pie dish. I did fork pokes all around. Baking time ended up being 31 minutes.
Once pie dish was cool, I divided the dish into 16 wedges. This recipe was so easy and the end result was wonderful…rich, but delicate and lots of mocha taste.
Reply
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Corinne
December 05, 2019 at 7:28 pm
Do you have to refrigerate the dough before baking? I’m making these for a cookie exchange this weekend!! So excited!
Reply
- Bren
  December 17, 2019 at 9:05 am
  You can refrigerate if your kitchen is super warm or the butter was extra soft but it is not necessary.
  Reply
Diane Watson
August 04, 2019 at 3:58 pm
So I was searching for a coffee flavored cookie to make and stumbled upon yours. My brother and SIL were coming to visit and they both love coffee and shortbread so this was the clear choice.
Even though I totally botched this. And used more customary ratios (but ended up using too much butter to flour still anyway). They spread and kind of joined together and were ugly and misshapen, but I was short on time…rushing as usual, and I did the chocolate and put them in a container on the counter. Wasn’t long before my brother was poking around and opened the container asking what they were, I apologized for how terrible they looked, but he could not have possibly cared less and he said “Wow, these are good”…my SIL was next. She asked for the recipe. I explained my miscalculations but also my additions. To ensure it was a good coffee flavor I also used some coffee extract (lessening the vanilla and doing about 50/50) I also added some of the coffee granules to the melted chocolate (for both the dough and the glaze I put them in the coffee grinder to make it into a fine powder for the sake of mixing more uniformly).
I will be making these again for a ladies gathering, but will be taking my time and making sure presentation is up to snuff. Thanks for the great recipe.
Reply
- Diane
  August 04, 2019 at 4:00 pm
  Just to clarify, I did use instant coffee, but I still put it in the coffee grinder just to give them a quite whiz and get it to a fine powder.
  Reply
Francesca Bruzzese
June 19, 2019 at 2:22 am
Did you use salted or unsalted butter here? Thank you!
Reply
- Bren
  September 30, 2019 at 2:52 pm
  Unsalted, I prefer to add my own salt if needed.
  Reply
Katie
January 28, 2019 at 8:05 am
This looks great! I’ll be making them this week. Are these doable with ground regular coffee beans, or does it need to be instant coffee for a specific reason? Texture maybe? I’m trying to figure out if I need to buy more ingredients. Thanks!
Reply
- Bren
  January 28, 2019 at 11:48 am
  Regular coffee grounds are too hard and bitter (they are ground beans). Instant coffee is brewed coffee that is dehydrated so you get the coffee flavor with no bitter beans.
  Reply
Jen
January 25, 2019 at 9:58 pm
May I ask how Long can we keep these cookies as well as the cookie dimensions before baking? Otherwise, I’d really like to try this recipe!
Reply
- Bren
  January 27, 2019 at 5:27 pm
  The circle cookies pictured are about 4 inches in diameter and 3/8-1/2 inch thick. The size does not change much when baking. I store the cookies for about 5-7 days on the countertop (covered) or 2 weeks in the fridge (covered). (Though I’m not sure a batch has ever lasted 2 whole weeks!)
  Reply
Jennifer
December 20, 2018 at 11:07 pm
How long does it take the glaze to harden? Mine is still soft and it’s been 3 hours. Would it be okay to refrigerate so the chocolate hardens?
Reply
- Bren
  December 27, 2018 at 1:01 pm
  It depends on the room temperature. Yes, you can refrigerate to speed up the process.
  Reply
TerryASki
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November 26, 2018 at 7:21 pm
Can you freeze these? Would you freeze w/ or without glaze?
Reply
- Bren
  November 27, 2018 at 4:38 pm
  I’ve never tried freezing the cookies, if you want to try I would do it without the glaze.
  Reply
Connie
June 19, 2018 at 7:36 pm
Can’t wait to make these shortbread cookies, can you double the recipe. 😀
Reply
- Bren
  June 25, 2018 at 10:29 am
  Yes, you can double the recipe.
  Reply
Lynn L Nguyen
December 20, 2017 at 8:48 am
Bren, does your recipe use salted or unsalted butter? I’ve seen recipes go either way.
Also thanks for the tip about adding coconut oil to the glaze! Makes it so much smoother looking!
Reply
- Bren
  December 20, 2017 at 3:03 pm
  I generally use unsalted butter. I’m glade the glaze worked well for you!
  Reply
Maria Torres
December 18, 2017 at 9:46 pm
Finally a recipe for sure I’m ready to make today.
for the chocolate glaze I don’t have coconut oil, what can I you use? Thank you.
Happy Holidays 🎄🥛🍪.
Reply
- Bren
  December 19, 2017 at 7:24 pm
  You can thin the glaze with butter if you don’t have coconut oil. Hope you enjoy the recipe!
  Reply
Brian
December 13, 2017 at 3:35 pm
Excellent recipe, just the right amount of coffee. I could not keep mine from spreading a bit, even after refridgerating the dough, but still great looking and tasting cookies!
Reply
- Bren
  December 14, 2017 at 8:36 am
  Thanks for commenting, Brian. I’m glad you enjoyed the recipe!
  Reply
Erica
December 12, 2017 at 2:48 pm
I like your recipe but in the future I will use 1/4 less butter and some milk. Also, the glacee was too moist. In the future I will use milk chocolate w/o extras. Nice webpage. I like how it adjusts the measurements to the # of cookies wanted
Reply
- Bren
  December 13, 2017 at 10:30 am
  Thanks for commenting, Erica. Glad you tried the recipe.
  Reply
Stephanie
March 26, 2017 at 7:30 am
I love, love, love this recipe! Shortbread is my favorite and with this the flavor possibilities are endless. The shapes I chose baked perfectly. Thank you for sharing this.
Reply
- Bren
  March 26, 2017 at 10:12 pm
  Thanks, Stephanie! It’s one of my very favorite cookie recipes. I am so glad you enjoyed them!
  Reply
Stephanie
March 10, 2017 at 2:27 pm
I love coffee and I love shortbread. I came across your recipe, made it and fell in love. I’m not sure my waistline is going to like it though!
Reply
- Bren
  March 10, 2017 at 3:55 pm
  It can be dangerous! 🙂
  Reply
Debora Hill
January 29, 2017 at 2:50 pm
Love shortbread….. am making these now. But I like to make them into a long roll, chill dough then slice! Always has done well wit shortbread recipes almost identical to this one. I sprinkle some powdered sugar on wax paper and my hands and it helps with dough. I’m sure these coffee cookies will be fantastic
Reply
- Bren
  January 29, 2017 at 7:14 pm
  Great idea, Debora! Hope you love the flavor.
  Reply
Jen
December 02, 2016 at 5:52 pm
So mine was way too moist to be rolled and cut with a cookie cutter? Do you know what I did wrong?
Reply
- Bren
  December 03, 2016 at 5:58 pm
  I’m not sure, Jen. It’s hard to tell over the internet. Maybe your butter was too soft? You can refridgerate the dough until it is more firm. Good luck!
  Reply
Autumn
October 29, 2016 at 2:11 pm
Is the recipe above you missing any ingredients? The mixture seems extremely dry
Reply
- Autumn
  October 29, 2016 at 2:14 pm
  Never mind! I just realize it’s 2/3 cup of butter not one third !!
  Reply
  - Bren
    October 30, 2016 at 8:44 am
    Hope you like the recipe!
    Reply
Lisa Sharp (@retrohousewife5)
December 30, 2015 at 10:58 am
These sound delicious and what a cute gift!
Reply
- Bren
  December 30, 2015 at 1:48 pm
  Thanks Lisa!
  Reply

Coffee and Chocolate Shortbread Recipe (2024)

FAQs

What are common mistakes when making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

What happens if you put too much butter in shortbread? ›

What happens if you put too much butter in cookies? - Quora. They spread way too far out on the cookie sheet and don't get cooked right. They're too wet, and really greasy, but can be cooked to crispiness but won't have the right texture and it will be hard to reproduce the time of baking.

Keep Reading ›

What happens if you over mix shortbread dough? ›

It's important to avoid over-mixing shortbread dough, which will develop gluten and make the finished product tough, not tender. To make sure that the flour mixes completely with little effort, sift the flour first to get out all of the lumps.

Learn More Now ›

What makes shortbread so good? ›

Shortbread is called short because of the traditional ratio of one part sugar to two parts butter that lends a high fat content to the dough. This yields a soft, buttery crumb that melts in your mouth, similar to short crust pastry. This ratio is also what makes shortbread so crave-worthy.

Learn More Now ›

What happens if you don't chill shortbread? ›

Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It's most important to do this if you are baking the shortbread in individual biscuits.

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How to know when shortbread is done? ›

Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

Get More Info Here ›

What is the formula for shortbread? ›

Traditional shortbread recipes are 1 part sugar, 2 parts butter, and 3 parts flour.

Why do you put baking powder in shortbread? ›

You can start with this recipe for Salted caramel shortbread bars; your baking powder will give the rich and buttery shortbread just enough lift to make it flaky and delicate. Heat the oven to 350 degrees. Spray a 13-inch by 9-inch baking dish with nonstick spray and line the bottom with parchment.

Learn More Now ›

Why is my shortbread raw in the middle? ›

If the edges burn and the center is undone, it means the heat didn't have enough time to reach the relatively cool center before the edge was too hot. The temperature gradient depends on the amount of heat from your oven and the size of your cookie - and to some degree on the thermal properties of your cookie sheet.

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How long should shortbread cook for? ›

Bake for 15–20 minutes, or until pale golden brown. Transfer the biscuits to a wire rack to cool and serve.

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What's the difference between Scottish shortbread and regular shortbread? ›

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Get More Info Here ›

What is a fun fact about shortbread? ›

Traditional shortbread comes in either rounds, fingers or “petticoat tails” – delicate triangles cut from a larger circle, made to resemble the petticoats which medieval ladies, like Mary Queen of Scots would have worn. The larger circle shape was the most common historical form, and is said to represent the sun.

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Why did my shortbread fail? ›

There are a variety of reasons why the shortbread could be damp underneath but it is most likely that either the dough is being pressed out too thickly, the pan is not metal so heats up too slowly, or the oven temperature is too high causing the top to brown before the bottom has cooked sufficiently.

Learn More Now ›

Should butter be cold when making shortbread? ›

If it's too warm, the butter and sugar cannot properly cream and the cookies will taste dense. Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent.