Chocolate Dipped Espresso Shortbread Cookies

These Chocolate Dipped Espresso Shortbread Cookies are traditional buttered shortbread cookies made with espresso powder and dipped in chocolate. 

Easy Christmas Cookies

I’m a huge believer in homemade gifts…especially if those homemade gifts are cookies. These Chocolate Dipped Espresso Shortbread Cookies are the perfect gifting cookie. They’re easy to package, so cute, and can easily be prepped ahead of time!

These cookies are a chocolate-y adaptation of these Cranberry Almond Shortbread Cookies. They’re soft, buttery, melt-in-your-mouth, infused with espresso flavor, and dipped in melted chocolate.

Generally, shortbread cookies are crunchy and crumbly, but these cookies are the exact opposite. They stay nice and soft and just melt in your mouth. They also have a hint of espresso flavor which not only adds so much flavor to the cookies themselves but really ties in the chocolate! At one point, I was just breaking off pieces of the dough for myself before I even baked the cookies. Yeah, it’s that good.

Cookie Ingredients

• Butter – make sure you use unsalted butter and bring it to room temperature before incorporating it into the cookies.
• Granulated Sugar
• Vanilla Extract – you can also use 1 vanilla bean.
• Espresso Powder – use finely ground espresso powder.
• Salt
• All-Purpose Flour
• Dark Chocolate Chips and Chopped Almonds – you can also use chocolate melting wafers instead of chocolate chips.

Let’s Make Shortbread Cookies

Remember to plan ahead for these shortbread cookies. Although they’re quick to make when it comes to hands-on time, you do need to chill the dough for at least 2 hours in the fridge. I do find that the longer the dough sits, the better the flavor is. So if you have 24 or even 48 hours of time, let the dough rest.

• Make the dough. Mix together butter, sugar, and vanilla until it’s creamed. Add in espresso powder, salt, and flour until a dough forms. The dough will appear crumbly at first but keep beating at a medium-high speed and the dough should come together.
• Shape the cookies. Turn the dough onto a piece of parchment paper, divide into two halves, then shape each half into logs.
• Chill Wrap the dough in plastic wrap and chill for at least 2 hours.
• Slice: After the dough is chilled, slice the logs into 1/4″ slices.

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• Bake. Place the sliced dough onto a lined baking sheet, at least 2 inches apart as they do spread a bit. Onced baked, you’ll want to cool them on the baking sheet for several minutes.
• Dip. Melt the chocolate, then take each cookie and dip half into the melted chocolate. Sprinkle each dipped cookie with crushed almonds.

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How do You Know When Shortbread Cookies Are Done?

You’ll know that the cookies are done when the edges start to brown. For me, this is always right around 10 minutes. Once the edges are brown, take the cookies out right away so they don’t over-bake. If they bake too long they’ll be crunchy instead of soft.

How to Prevent Shortbread Dough from Being Crumbly

Shortbread dough is notorious for being crumbly, but there are a few different ways you can prevent that!

• Spoon and level the flour. Use a spoon to scoop the flour into a measuring cup then level it off with your finger. This prevents it from becoming too packed in. If there’s too much flour, the dough will be dry.
• Use room temperature butter. Softened butter helps the dough hold together better.
• Use your hands. It can be difficult to get the dough to come together by just using a spatula or spoon. I recommend using your hands to mix it into a solid piece of dough.

Tips for Making Shortbread Cookies

• If any of the cookies are misshapen after they’re baked, you can use the flat edge of a knife to press the edges back in. Make sure you do this while they’re still hot!
• Chill the dough. Cold dough holds its shape better. If you skip this step, the cookies will likely flatten too much as they bake.
• Don’t burn the chocolate. To prevent the melted chocolate from burning, microwave it at 50% power and stir every 30 seconds.
• Use good chocolate! This goes without saying, but get the good stuff. It makes all the difference in flavor. An easy option is to use Ghirardelli chocolate melts. They melt smoothly and set quickly.

Can this Cookie Dough Be Prepped Ahead of Time?

Yes! You can assemble the dough ahead of time up until it’s wrapped in plastic. Once it’s wrapped, you can store it in the fridge for up to 3 days before you bake it. You can also place it into a freezer bag and keep it in the freezer for up to 1 month.

When you’re ready to bake, thaw the dough in the fridge if frozen then slice the dough and bake as directed.

How to Store Cookies

The finished cookies will last in an airtight container at room temperature for up to a week, in the fridge for 10 days, or in the freezer for up to 3 months. If you’re freezing the cookies, I recommend putting wax paper between the layers so they don’t stick together. Be sure to allow the chocolate to set completely.

When you’re ready to enjoy again, thaw the cookies in the fridge if frozen then serve cold or bring to room temperature.

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More Easy Christmas Cookies You’ll Love

• Chocolate Sugar Cookies
• Double Chocolate Peppermint Cookies
• Easy Peanut Clusters

Here’s my full collection of Christmas cookies, I hope you’ll find something you love!