Espresso Shortbread Cookies With Dark Chocolate Drizzle

I do not have much of a sweet tooth, and when it comes to snacking, I always crave salty snacks, not sweet ones. If I am going to indulge in a cookie or two over the holidays, however, it would have to be a shortbread cookie of some type. There is something about these not too sweet, buttery cookies that is so appealing.

Add coffee and chocolate into the mix, and the cookies are taken to a whole new level. I always make shortbread cookies every Christmas, and this year is no exception. I decided to flavor my dough with espresso powder and once the cookies were baked and cooled, I drizzled melted dark chocolate over them. When it comes to pairing coffee and chocolate it just has to be a good idea!

These cookies will keep well in an airtight container stored in the refrigerator for up to a week. You can also freeze these cookies, but just remember that however you store them, you must wait until the chocolate completely firms before storing, and place sheets of parchment paper between layers to ensure the cookies stay intact.

I found the amount of espresso listed in this recipes just enough to give the cookies a subtle coffee flavor without being overpowering, but if you really love coffee flavor you can experiment with adding more.

Buon Appetito!
Deborah Mele 

Espresso Shortbread Cookies With Dark Chocolate Drizzle

Espresso Shortbread Cookies With Dark Chocolate Drizzle

Yield: Makes 3 1/2 Dozen
Prep Time: 1 hour 10 minutes
Cook Time: 13 minutes
Total Time: 1 hour 23 minutes


  • 1 Cup Unsalted Butter, Softened
  • 1/2 Cup Granulated Sugar
  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Vanilla Extract
  • 2 Cups All-purpose Flour
  • 1 1/2 Teaspoons Instant Espresso Powder

To Finish:

  • 6 Ounces Melted Dark Chocolate


  1. Beat together the butter and sugar until light and fluffy with an electric hand mixer.
  2. Stir in the salt and vanilla, then add the flour and espresso powder and beat on low until the mixture comes together.
  3. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
  5. Cut the dough into two pieces, then roll out on a lightly floured surface to 1/4 inch thick.
  6. Use cookie cutters to cut out the cookies and place them on the prepared baking sheets.
  7. Bake the cookies for 12 to 14 minutes or until the edges just begin to start to brown.
  8. Cool completely.
  9. Melt the chocolate in a double boiler, then using a fork, drizzle the melted chocolate across the cookies.
  10. Allow the chocolate to completely cool and firm before storing.

Did you make this recipe?

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  1. Deb  what temperature do you cook these at.. 325?

    Thanks so much.

    Merry Christmas to you and Louie and the Family. I hope you can get to Florida for a few weeks in the NY?

  2. Made these today! Delicious. Wonderful recipe.I ended up making two logs of the dough and did slice-n-bake style. I was able to get 61 cookies! They were about a 1/4″ thick. I just eyeballed the slicing
    Baked for 11 minutes on a cold cookie sheet from frig. I like shortbread on the softer side.

    I rolled the logs in turbinado sugar before chilling for the 1 hour time period. It provided a little caramel-y tasting crunch. The chocolate drizzle is a must to have nice complexity of flavors. I’m going to use 2 tsp of espresso powder next time as I like a more pronounced mocha flavor. Thanks for a nice, simple, easy recipe.

  3. I made these as part of this year’s Christmas cookie assortment.  Absolutely delicious, thank you!  Will definitely be making them again soon.  

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