Glazed Espresso Shortbread

"This crisp and buttery espresso shortbread is flecked with ground espresso beans and dipped in a coffee glaze…the perfect treat for any coffee lover."
-- @cosmiccookie
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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 16 cookies

Recipe Card


  • 1 cup all purpose flour
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 1 1/2 teaspoon ground espresso beans
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 teaspoon instant espresso powder
  • 1 tablespoon milk


  • Step 1

    Cut the butter into cubes; Place all of the shortbread ingredients in the bowl of your food processor. (You can also use a mixer, or just work the butter in with your fingers.)

  • Step 2

    Blend until the mixture looks sandy. Turn the dough out onto a flat surface and press into a ball.

  • Step 3

    Lightly flour your surface and roll the shortbread into a 1/2 inch thick square. It will be roughly 5.5 x 5.5 inches. Cut in half horizontally, and then cut each half into eight fingers, (16 cookies total).

  • Step 4

    Transfer to a baking sheet. There is no need to grease the pan. Refrigerate the shortbread for about 20 minutes.

  • Step 5

    In the meantime, preheat your oven to 350ºF. Bake for 25 minutes until the edges are golden. Let the shortbread cool.

  • Step 6

    Place the powdered sugar, instant espresso powder and milk in a small bowl and mix until smooth. If the glaze is too thick add an bit of extra milk or water a half teaspoon at a time, until you get the desired consistency.

  • Step 7

    Dip half the shortbread into the glaze. You can also drizzle the glaze over the baked shortbread. Allow the glaze to harden. Store in an airtight container in a single layer.

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