Easy Espresso Shortbreads

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Espresso Shortbreads- Crisp shortbread cookies made with espresso and a luscious chocolate icing are the perfect treat for your sweetheart! These little treats are so simple to make and are sure to please the coffee lover in your life. The espresso flavor is subtle but definitely noticeable, adding a hint of complexity to the traditional shortbread cookie.

– 1 cup 8 oz. cold unsalted butter, cut into ½-inch pieces – ½ cup confectioner’s sugar – ½ tsp. table salt – 2 Tbs. espresso or coffee or tea decaf or regular – 1 tsp vanilla extract – 2-¼ cups all-purpose flour – 3 tablespoons cocoa powder


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Cook time:13 min

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4 dozen



prep Time

40 min


Expert Tips – I melted a little Nutella that I had on hand and after the cookies cooled, I smeared some on and sprinkled on some Maldon salt to make it sparkly and pretty. – Make sure you measure out the flour correctly: spoon it into the measuring cup, not scooping directly from the bag. Too much flour will make for tough cookies.

Can I use instant coffee instead of espresso powder? Absolutely! To make up for the weaker taste of espresso powder, add an extra teaspoon to guarantee a delicious cup.


What is the difference between a shortbread cookie and a Scottish shortbread cookie? A regular shortbread cookie is made with butter, sugar, and flour. Scottish shortbread usually has a higher ratio of butter to dry ingredients, resulting in an even richer flavor.


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