These White Chocolate Dipped Coffee Shortbread Cookies are delicious, elegant holiday shortbread cookies made with real coffee and dipped in white chocolate. Perfect for cookie swaps, teacher gifts, or a sweet ending to your holiday dinner!
I can hardly even believe how much I love these cookies. Of course, it is hard to go wrong with butter and sugar and flour mixed together, but the addition of the coffee baked in and then coated with white chocolate really rounds out the flavors and creates an elegant, festive cookie!
As I was testing this recipe, I was reminded of why I don't bake much. If I baked treats on a regular basis, I would probably weigh at least 50 pounds more! I really do not have any will power around baked goods. But, this time of year, I figure it is OK to relax a little and enjoy some sweet treats.
Luckily, these were destined for a neighborhood cookie swap, so I was forced to refrain from eating more than 1 or 2 (or 3. OK 4... but the point is that I stopped before eating the whole batch!).
These make great gifts, too! You can package them up in a cute little basket or festive tin, and give them to teachers, neighbors, or coworkers.
Another recipe that makes for a great gift are these Maple Thumbprint Cookies. Check 'em out!
Looking for an even EASIER cookie recipe? Try these Easter sugar cookies that can be customized with colors for any occasion and are super simple to make. (They are great for an afternoon kitchen activity with the kids!)
White Chocolate Dipped Coffee Shortbread Cookies
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White Chocolate Dipped Coffee Shortbread Cookies
Ingredients
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a stand mixer, cream the butter and sugar until well combined.¾ pound unsalted butter, 1 cup sugar
- Add the coffee grounds and vanilla and mix them in.3 tablespoons finely ground coffee, ½ teaspoon vanilla
- Sift together the flour and salt, then add to the butter/sugar mixture and mix on low speed until a dough forms.¼ teaspoon salt, 3 ½ cups flour
- Place the dough on a large sheet of plastic wrap, roll into a log about 2 to 2 and ½ inches in diameter, wrap well and place in the refrigerator.
- Chill for about 30 minutes, then remove from the refrigerator and slice into ¼ inch thick rounds.
- Place the cookies on an ungreased baking sheet and bake for about 20 minutes, until the edges begin to brown slightly.
- While the cookies are cooling, melt the white chocolate and crush the instant coffee into a find powder.12 ounces white chocolate melts, 1 tablespoon instant coffee
- Dip each cookie about halfway in the melted white chocolate, then sprinkle with the instant coffee powder.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Looking for more cookie recipes?
Try these easy Double Chocolate Crunch Cookies or, for something really decadent, these PB Oreo Stuffed Chocolate Chip Cookies!
And check out my Dizzy Busy and Hungry store on Amazon for some great kitchen products I love!
Happy cooking!
Del
Hello... I can't wait to make these cookies! I just want to confirm the butter calls for 1.5cups? Thank you 🙂
Kristin King
Yes, 3 sticks of butter = 1.5 cups (U.S. cups). Hope you love these as much as we do! 🙂
Jenny
Loved these! Made them as part of Christmas cookie boxes, and these were everyone’s favorite! Thanks!
Lorin
Lols really yummy! Unfortunately this recipe left my dough into crumbles and I couldn’t get it to a dough form to roll. Any tips?
Kristin
Hi Lorin, I'm sorry to hear you had trouble with this recipe! Usually crumbly shortbread is from too much flour, so carefully measure the flour. Make sure you use a measuring cup for dry ingredients, not liquid. And don't pack the flour down while you are measuring it, but spoon it lightly into your measuring cup. As you are adding the flour into the mixer, add most of it but reserve a bit, and then add the rest slowly as you are mixing, until it seems like it would be a good consistency to roll without crumbling. I hope that helps!