This Coffee Shortbread Recipe is a delicious, tender cookie made with coffee!
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This Coffee Shortbread Recipe is very tender. It almost crumbles and melts in your mouth!
It would be delicious alongside a warm cup of coffee, tea, or just on its own!
I remember eating shortbread at my grandparents’ house when I was little. That was the only time I ate them, and I always loved how soft and buttery they were.
The classic shortbread cookie is delicious, but I always love making new flavor twists in recipes!
Another favorite is Olive Oil Rosemary Shortbread Cookies, with a savory twist!
Is my dough too dry?
If you are in a dry environment, like me here in Denver, or if your flour is extra dry, you will likely end up with a dry dough as well.
A dry dough means that when you squeeze it together, it will clump, but it does not stick enough to slice it into rounds, nor for it to hold its shape when pushed together into a log.
There are a couple things you can do to combat a dry dough:
- Start with 1/4 cup less of flour. After making the dough, if you think it is too wet you can add more, but this will help.
- If it is already mixed and the dough is too dry, just press it into a pan and it will work.
- Add a Tablespoon or two of additional butter into the dough and process. Be careful to not process too much extra, or else the dough will start to get tough.
- An alternative to more butter is a little olive oil.
My default solution is to just push it in the pan!
Yes, I love the round disc shapes, but sometimes it is just not in the cards!
I use instant coffee for this shortbread recipe. Because it is instant, it reacts with the moisture more and brings out the coffee flavor more easily.
You could use ground coffee, but it will be a stronger flavor in pockets that has integrated less into the dough itself.
Decaf coffee is also a great option to get the flavor without any caffeine!
Coffee Shortbread Recipe
- Preheat oven to 325F with the rack in the middle position.
- Line an 8 or 9 inch square baking dish with parchment paper, with at least two edges hanging over the dish (this will make it much easier to remove the cookies later).
- In a food processor, add the flour, sugar, salt, and coffee granules. Pulse together a few times to mix.
- Add the butter chunks around the flour and pulse again until the dough starts to come together. Do not over process. It should still look crumbly.
- Press the dough across the bottom of the baking dish inn an even layer. Prick the dough all over with a fork.
- Bake until the cookies are just golden brown, approximately 35-40 minutes. (An 8 inch pan may take 5-10 minutes longer as the dough is thicker).
- Place the baking dish on a wire rack to cool. While still warm but not hot, remove the bars from the dish using the edges of the parchment paper. Cut into pieces (to get the triangles, cut the square into 3x3 squares first, then diagonally across the squares to get 18 triangles).