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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📋 Recipe Card
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!
Alicia
Hi,
Could I use espresso instant coffee? Is that the same thing? Just trying to use what i have in hand, making these today!
Kristin
Yes, I think that would work as well. Hope you enjoy them! 🙂
Jenny
I will try this for sure on this Sunday. My kids will love it much. Thank for your sharing.
Kristin
Yay! 🙂 I hope you enjoy them, Jenny. Thanks for stopping by!
Zen
This is a delicious recipe, thanks for your sharing. I will be back with reviews.
Kristin
Great! Thanks for stopping by!
Rachel
Is it okay to freeze the dough or alternatively, let chill in the fridge for 3-5 days before baking?
Kristin
Yes, you definitely can let it chill for a few days in the fridge, as long as it is tightly wrapped in plastic. I have never tried to freeze it, but I think it should be fine. Again, make sure it is tightly wrapped. 🙂 I hope you enjoy the cookies!
Rachel
Thank you so so much for your quick reply! Can’t wait to give them a shot tomorrow!!
Rachel
Is it ok to freeze this dough?
Miz Helen
A lovely basket of Christmas Cookies! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Ash
Is the coffee taste in the cookie strong enough to leave out the chocolate coating?
Kristin
Yes, absolutely, you can skip the white chocolate coating and the instant coffee sprinkles, and you will still be able to detect the coffee flavor. 🙂
Ash
So still a good cookie? 🙂
Kristin
Yes, it will still be delicious!
Ash
I mean overall (?)..
Ash
And how much butter if I use margin ? I'm vegan and it doesn't usually come in sticks
Kristin
1 stick of butter is equivalent to 1/2 cup. Does that help?
Ash
Yes thank you!
Hank
This recipe is great to enjoy. We can try these coffee & cookies. Thanks for your sharing. I will be back with reviews.
Sagan NA
This is a delicious recipe! I love the pics too.
Kristin
Thank you!
Jane
I will try this for sure. My friends and kids will love it much. Thanks.