Coffee Shortbread Recipe
Coffee Shortbread Recipe photo by Taste of Home
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Coffee Shortbread Recipe

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4.5 15 16
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You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make. —Dixie Terry, Goreville, Illinois
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling
MAKES: 30 servings


  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons instant coffee granules
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons shortening, divided
  • 1/2 cup white baking chips

Nutritional Facts

1 cookie: 137 calories, 8g fat (5g saturated fat), 17mg cholesterol, 73mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.


  1. Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.
  2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
  3. Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Coffee Shortbread in Taste of Home April/May 2001, p18

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bcates2002 User ID: 8954613 255495
Reviewed Oct. 16, 2016

"Perfect, crunchy cookie! Will definitely be adding theses cookies to my annual Christmas gift baskets; I'm sure they'll be a hit! Thanks for sharing the recipe!"

NYEditor User ID: 8708117 242270
Reviewed Jan. 22, 2016

"I made these for the first time as part of my Christmas cookie baking. I found them incredibly easy to make. The dough rolled out well and I was able to cut each cookie out with no problem. I drizzled the melted chocolate/white chocolate using a spoon and it worked very well and the end result was pretty. NOTE: the dough is not sweet, so the chocolate drizzle is a must! I found rolling the dough to 1/4 too thin. Shortbread cookies should be on the thicker side. Next time I may try adding a little cinnamon to the dough for an added flavor."

MARehbock User ID: 886747 238166
Reviewed Nov. 26, 2015

"4 star. These are addictive, especially if you like coffee flavor. I decided just to frost them with chocolate icing."

Luija43OK User ID: 3171280 234906
Reviewed Oct. 13, 2015

"I made these for my card group today and they were hit, a lot of requests for the recipe, definitely will make these again"

Grammy Debbie User ID: 30612 217070
Reviewed Jan. 6, 2015

"I really liked this recipe for many reasons--the dough was very easy to make, it rolled and cut beautifully without prior chilling, and they tasted delicious. I let the icing firm up completely before placing them in a freezer container and freezing them for an upcoming meeting where I want to serve an assortment of cookies. I, of course, had to taste one and once I did I knew I would be making these cookies often!"

lornak User ID: 7286947 204184
Reviewed Nov. 5, 2014 Edited Feb. 28, 2015

"Excellent cookie !! It's definitely a keeper for my Christmas baking!!"

Seminoles User ID: 1412865 87985
Reviewed Feb. 7, 2014

"The coffee flavor can be intense - I think it depends on what kind of instant coffee you use. I had some Starbucks on hand, which is usually strong. The chocolate drizzle was terrific as a balance to the coffee taste. I brought the whole batch to work and came back later in the day to an empty container and many compliments."

dianegaj User ID: 5622639 85179
Reviewed Feb. 6, 2014

"these were good"

hchambers User ID: 7140928 204183
Reviewed Jan. 10, 2014

"These cookies have a nice coffee flavor for all you coffee lovers out there. I think the chocolate drizzle is a must as they can be a bit intense with out that sweetness to balance the coffee flavor."

Karabelle User ID: 3679293 35264
Reviewed Jan. 6, 2014

"I found them to be rather bland. The chocolate drizzle made them difficult to layer for storage without smearing and perhaps needed a firmer hand to make a pretty drizzle. I ended up dipping them. They did cut nicely with cookie cutters and I found that they kept their shape, so I used small ones and they do look nice sitting on a saucer with a cup on it. They weren't particularly rich as I would have expected shortbread to be."

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