Smitten Kitchen’s Espresso Chocolate Shortbread Cookies

This Smitten Kitchen recipe for Espresso-Chocolate Shortbread Cookies is one of our favorite cookie recipes for Christmas cookie swaps. It blends two scrumptious flavors: chocolate and coffee!
Best Christmas cookie swap recipe  a la Smitten Kitchen and Espresso Dave

Espresso-Chocolate Shortbread Cookies
Makes 42 cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse, sea or kosher salt
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, espresso and salt, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

What’s your favorite cookie or bar recipe for cookie swaps? We’d love to know! Leave a comment below.

Photo and recipe: Smitten Kitchen


7 Responses to Smitten Kitchen’s Espresso Chocolate Shortbread Cookies

  1. Victoria December 7, 2016 at 11:05 am #

    These sound delicious! Perfect timing too, with holiday baking right around the corner.

    • Espresso Dave December 7, 2016 at 3:13 pm #

      They are delicious and perfect for cookie swaps! Thanks for the comment, Victoria!

  2. Brenda's Wedding Blog December 7, 2016 at 11:26 am #

    These cookies not only look great – but their smell must be divine. Yummy and perfect for winter time.

    • Espresso Dave December 7, 2016 at 4:08 pm #

      We agree 100%. These cookies are so nice served with a steamy, warm latte!

  3. Lee Anne Emig December 7, 2016 at 12:18 pm #

    This looks delicious! Can’t wait to try the recipe.

    • Espresso Dave December 7, 2016 at 4:09 pm #

      Lee Anne, let us know how they come out! Send us a pic at Thanks!

  4. Stacy January 7, 2017 at 3:56 pm #

    I just made them and they are delicious 🙂

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