Coffee and Chocolate Shortbread is a simple and delicious gift you can bake in just a few minutes. Add a free printable gift tag for an easy present you can make anytime.
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 refined chocolate dipped shortbread biscuit. It is delicious both ways, but I prefer the fancier presentation when using it as a gift.
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 add a delicious bag of coffee. It’s an affordable but touching gift.
You can download my free printable gift tags in the free printable library. I hope you like the coffee related sentiments, my kids and I had a great time thinking them up for teacher gifts.
Bonus tip: Visit your local Starbucks to purchase their American made mugs. I love giving them as gifts to support American jobs.
- 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
- 1 cup semisweet chocolate morsels (mini chips, 8 ounces)
- 1 tsp coconut oil
- 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.
I package the cookie filled mugs in cellophane or plastic and tie them with twine. It is pretty packaging that also keeps the baked goods fresh.
Free Printable Gift Tags
I hope you enjoy the cookies and my free printable gift tags. The PDF download includes one page with the sentiments and one page of decorative second layers. Print page one on solid colored card stock and page two on a piece of card stock in a patterned coordinating color.
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Lisa Sharp (@retrohousewife5) says
These sound delicious and what a cute gift!
Bren says
Thanks Lisa!
Autumn says
Is the recipe above you missing any ingredients? The mixture seems extremely dry
Autumn says
Never mind! I just realize it’s 2/3 cup of butter not one third !!
Bren says
Hope you like the recipe!
Jen says
So mine was way too moist to be rolled and cut with a cookie cutter? Do you know what I did wrong?
Bren says
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!
Debora Hill says
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
Bren says
Great idea, Debora! Hope you love the flavor.
Stephanie says
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!
Bren says
It can be dangerous! 🙂
Stephanie says
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.
Bren says
Thanks, Stephanie! It’s one of my very favorite cookie recipes. I am so glad you enjoyed them!
Erica says
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
Bren says
Thanks for commenting, Erica. Glad you tried the recipe.
Brian says
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!
Bren says
Thanks for commenting, Brian. I’m glad you enjoyed the recipe!
Maria Torres says
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 🎄🥛🍪.
Bren says
You can thin the glaze with butter if you don’t have coconut oil. Hope you enjoy the recipe!
Lynn L Nguyen says
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!
Bren says
I generally use unsalted butter. I’m glade the glaze worked well for you!