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 a 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.
Coffee and Chocolate Shortbread Cookie Recipe (Free Printable Gift Tag)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Cuisine: American
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
Coffee Shortbread
- 1 ¼ cup all-purpose flour
- ½ cup powdered sugar
- 2 teaspoons instant coffee granules ((I use Starbucks Via))
- ⅔ cup butter ((softened not melted))
- ½ teaspoon vanilla
Chocolate Glaze
- 1 cup semisweet chocolate morsels ((mini chips, 8 ounces))
- 1 tsp coconut oil
Instructions
- Cream the butter and vanilla together, then slowly stir in the flour, sugar, and coffee granules.
- Roll dough between sheets of parchment or wax paper until it is approximately ⅜-1/2 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 degrees Fahrenheit until lightly browned and firm. Let the shortbread cool completely.
- Place chocolate chips and coconut oil in a microwave-proof bowl. Heat on high for 30 seconds, then stir well and 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 the chocolate glaze is firm.
- Store cookies in an airtight container once the 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
I package the cookie-filled mugs in cellophane or plastic and tie them with twine. It is a pretty package that also keeps the baked goods fresh.
Free Coffee Themed Gift Tags
Download the free printable gift tags here. The coffee-related sentiments are perfect for these shortbread cookies or any coffee-related gift.
The PDF download includes one page with the sentiments and one page of the second layer. Print page one (the sentiments) on solid colored card stock and page two (decorative layer) on patterned card stock.
Laura says
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.
Jenny says
Hi!! Was just wondering how much of the butter would I have go use as a substitute for coconut oil in the chocolate ganache??
Bren says
I would use an equal amount.
cari says
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.
Corinne says
Do you have to refrigerate the dough before baking? I’m making these for a cookie exchange this weekend!! So excited!
Bren says
You can refrigerate if your kitchen is super warm or the butter was extra soft but it is not necessary.
Diane Watson says
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.
Diane says
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.
Francesca Bruzzese says
Did you use salted or unsalted butter here? Thank you!
Bren says
Unsalted, I prefer to add my own salt if needed.
Katie says
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!
Bren says
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.
Jen says
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!
Bren says
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!)
Jennifer says
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?
Bren says
It depends on the room temperature. Yes, you can refrigerate to speed up the process.
TerryASki says
Can you freeze these? Would you freeze w/ or without glaze?
Bren says
I’ve never tried freezing the cookies, if you want to try I would do it without the glaze.
Connie says
Can’t wait to make these shortbread cookies, can you double the recipe. 😀
Bren says
Yes, you can double 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!
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!
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!
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
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!
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! 🙂
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.
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!
Amanda says
Help please! By powdered sugar do you mean Confectioners sugar or regular granule sugar?
Bren says
Confectioners sugar, also called powdered sugar in the United States.
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!
Lisa Sharp (@retrohousewife5) says
These sound delicious and what a cute gift!
Bren says
Thanks Lisa!