Infused with rich cocoa and coated in vanilla-scented espresso glaze, these buttery shortbread cookies deliver a sophisticated twist on the classic combo of chocolate and coffee. Pair them with your afternoon caffeine fix for an elevated seasonal snack.
Mocha Shortbread Cookies
Makes about 12 cookies
Ingredients
- ¾ cup (170 grams) unsalted butter, softened
- ¾ cup (90 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- ¾ teaspoon (2.25 grams) kosher salt
- 1¼ cups (156 grams) all-purpose flour, plus more for dusting
- 6 tablespoons (30 grams) Dutch process cocoa powder
- Espresso Glaze (recipe follows)
- Garnish: turbinado sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute. Add confectioners’ sugar, vanilla, and salt; beat until smooth, about 1 minute. With mixer on low speed, gradually add flour and cocoa, beating until combined.
- Turn out dough onto a sheet of parchment paper, and shape into a 6-inch square. Wrap in parchment, and refrigerate for at least 1 hour or up to overnight. (If refrigerating overnight, let dough stand at room temperature for 30 minutes before rolling.)
- Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ⅜-inch thickness. Using a 2½- to 3½-inch holiday cutter dipped in flour, cut dough, rerolling scraps and cutting to use all dough. Place 2 inches apart on prepared pans. Refrigerate for 20 minutes.
- Preheat oven to 325°F (170°C).
- Bake until tops and edges are set, 10 to 15 minutes, rotating pans after 8 minutes of baking. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Dip tops of cooled cookies in Espresso Glaze, letting excess drip off, and garnish with turbinado sugar, if desired. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Espresso Glaze
Makes about 1 cup
Ingredients
- 2 cups (240 grams) confectioners’ sugar
- 3 tablespoons (45 grams) whole milk
- 1 tablespoon (14 grams) unsalted butter, melted
- 1 teaspoon (1 gram) espresso powder
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- 1. In a medium bowl, whisk together all ingredients until smooth. Use immediately.
Tried this recipe?Let us know how it was!
I tried this recipe twice and both times it was a total failure. I’m disappointed. Very dry and brittle. First attempt I thought maybe I messed up and put too much flour. Second attempt was exactly the same. I don’t recommend.
These cookies were delicious and so elegantly festive for the Holidays. They go perfectly with a hot cup of coffee!
Nice cookie treat that family can not leave alone! I used the Espresso glaze with it…so good. Recipe goes into my “keeper” file!
A nice glaze with coffee flavor, married well with the mocha shortbread cookies. I replaced a third of the milk with cooled coffee. I brushed the glaze on and it set up in around half an hour so they were no longer sticky. Easy to layer if needed. A good recipe that I can add to other items.