Espresso Shortbread Cookie Sandwiches – my latest obsession! Buttery cookies, generously infused with the bold kick of espresso and embraced by a heavenly chocolate espresso ganache. These gems are tailor-made for the coffee aficionado in your life, and the secret behind their incredible flavor lies in the magic of DeLallo Foods instant espresso powder!
The perfect blend of buttery crunchiness and a decadent, smooth chocolate embrace. What makes these espresso shortbread extra special? A finishing touch of powdered sugar, turning them into picture-perfect treats that belong in every holiday baking lineup and, of course, your cookie box.
Let's talk about stress-free baking – because who has time for chilling dough? Not us! These Espresso Shortbread Cookies are a game-changer with a no-chill dough, making them a breeze to whip up. Elevate your holiday baking game with these must-have treats that promise to bring joy to your taste buds. Trust me; you don't want to miss out on these little bites of happiness!
These espresso shortbread cookie sandwiches were inspired by my cranberry pistachio shortbread, heart thumbprint cookies, jelly cookies, hot cocoa peppermint cookies, Christmas puppy chow, double chocolate chip cookies chocolate cookies and cream cookies, espresso panna cotta, orange shortbread, and chocolate mascarpone mousse!
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Why you'll love this recipe
- Intense Espresso Flavor: Concentrated espresso flavor in every bite, thanks to the top-notch DeLallo Foods instant espresso powder, making these cookies a true delight for coffee enthusiasts.
- Texture: Indulge in the perfect balance of buttery crunchiness and velvety smooth chocolate from the espresso ganache. The symphony of textures creates the best espresso shortbread cookie.
- Effortless Elegance: Enjoy the best of both worlds—impressive taste without the stress. The no-chill dough not only simplifies the baking process but also makes these Espresso Shortbread Cookies a hassle-free addition to your holiday baking repertoire.
Equipment
- Cookie cutters: I like using a 2.5 inch scalloped round cutter along with a small star but you can use any shape you desire for these shortbread cookie sandwiches!
- A stand mixer will make this recipe much easier since it yields a lot of dough.
- A rolling pin is a necessary for rolling out the dough easily.
Ingredients
You'll need the following to make these espresso shortbread cookie sandwiches:
- DeLallo Foods instant espresso powder serves as the star ingredient, infusing a robust and concentrated espresso flavor into the cookies. This premium quality powder adds depth and intensity, elevating the overall taste and appealing specifically to coffee lovers
- The semi-sweet chocolate plays a dual role in the recipe. It not only enhances the chocolatey goodness of the espresso ganache but also adds a perfect balance of sweetness, complementing the boldness of the espresso. The smooth, velvety texture of the chocolate enriches the overall experience.
- Heavy cream is a crucial component in creating the sumptuous chocolate espresso ganache. Its richness contributes to the smooth and creamy consistency, providing a luscious layer that binds the cookies together. The combination of heavy cream and chocolate cannot be substituted.
See recipe card for quantities.
Substitutions
- You could also use milk chocolate in place of semi sweet. I do not recommend using super dark chocolate. The filling needs sweetness.
- Salted caramel would be an amazing filling as well!
- Christmas tree or Christmas stocking cookie cutters would be super cute as well!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step by step instructions for espresso shortbread cookie sandwiches:
Step 1: Whisk together the salt and flour. Cream the butter and sugar with the paddle attachment on a stand mixer at medium speed until light and fluffy (about 2 minutes). Scrape the sides of the bowl with a rubber spatula. Reduce the mixer speed, add the egg, vanilla, and espresso powder, and mix on medium speed until combined (about 1 minute). Scrape the sides of the bowl again. Lower the mixer speed, add the dry ingredients in four separate batches, ensuring to scrape the sides and bottom of the bowl. Mix until a dough forms; knead by hand if necessary. Roll out the dough to ¼ inch thickness. Use a 2.5 inch round cookie cutter to cut out circles. Use a small star cookie cutter to create windows on half of the circles. Place on a parchment lined cookie sheet and bake at 350° for 10-11 minutes until just set. Cool on the cookie sheets.
Step 2: Place the chocolate in a medium bowl. In a medium saucepan, bring the heavy cream to a simmer (do bot boil) and pour it over the chocolate. Sprinkle the espresso powder on top and let sit for 5 minutes.
Step 3:Stir until completely combined and smooth.
Step 4: Place a heaping teaspoon of ganache on top of the solid circle, top with a star cut out cookie
Dust the star cut-outs with powdered sugar.
Assemble the espresso shortbread cookies.
Hint: When dusting the espresso shortbread cookies with powdered sugar, make sure you're doing it from high up, it will look more even.
Pro tips
- Dust your work surface with flour so the cookie dough doesn't stick when rolling out the cookies. Move the dough around a bit to make sure it is not sticking.
- Make sure not to boil the heavy cream when making the chocolate ganache, just bring the heavy cream to a simmer.
- Do not skip the salt in the cookie dough! Salt is such an important ingredient that makes all of the other flavors pop!
- Not all espresso powders are the same, some may be much stronger than others. I suggest you start with a teaspoon at a time in the ganache, taste, and add to your liking if not using DeLallo espresso powder.
FAQ
Can I use different cookie cutters?
Yes! Christmas trees, or any other fun holiday cutter would work. If the cookie cutter is much smaller than 2.5 inches, the baking time will have to be cut down, you should keep an eye on the cookies while baking.
Can I freeze the chocolate espresso shortbread cookie sandwiches?
Yes! These cookies freeze really well, make sure you wrap them and place them in an airtight container.
Do I have to refrigerate the dough before baking?
No! This dough does not need to be chilled, it will not spread while baking.
Storage
Room Temperature
Place the espresso sandwich cookies in a cookie tin on the counter for up to 3 days. Never refrigerate cookies, it will dry them out.
Freezer
I recommend dusting them with powdered sugar after they defrost out of the freezer. Wrap the espresso cookies well and place them in an airtight container in the freezer for up to 2 months.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Espresso Shortbread Cookie Sandwiches
Equipment
- Stand mixer
- Cookie sheets
- Kitchen Scale
- Rolling Pin
- Cookie cutters (2.5 inch round and a smaller cutter for the window)
Ingredients
- 400 grams unsalted butter (28 tablespoons) room temperature
- 163 grams granulated sugar (¾ cup)
- 1 large egg
- 6 grams DeLallo Foods Espresso Powder (1 tablespoon plus 2 teaspoons)
- 8 grams vanilla extract (1 tablespoon)
- 595 grams all purpose flour (4 ½ cups)
- 1 ¼ tsp (5 grams) kosher salt
Espresso Ganache
- 226 grams heavy cream (1 ¾ cups)
- 226 grams semi sweet chocolate chips or a bar, chopped (1 ¾ cups)
- 4 grams DeLallo Foods Espresso Powder (2 ½ teaspoons)
- Powdered sugar for dusting
Instructions
Espresso Shortbread
- Preheat the oven to 350°F. Line cookie sheets with parchment paper.
- Whisk together the salt and flour, set aside.
- Using a stand mixer or a handheld mixer (if using a handheld mixer make sure to use a large mixing bowl) Cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Reduce the mixer speed, add the egg, vanilla, and espresso powder, and mix on medium speed until combined (about 1 minute). Scrape the sides of the bowl again.
- Lower the mixer speed, add the dry ingredients in four separate batches, ensuring to scrape the sides and bottom of the bowl. Mix until a dough forms; knead by hand if necessary.
- Roll out the dough to ¼ inch thickness. Use a 2.5 inch round cookie cutter to cut out circles. Use a small star cookie cutter to create windows on half of the circles. Place on a parchment lined cookie sheets and bake for 10-11 minutes until just set. They will feel slightly firm, not doughy. Cool on the cookie sheets.
Espresso Ganache
- Place the chocolate in a medium bowl. In a medium saucepan, bring the heavy cream to a simmer (do bot boil) and pour it over the chocolate. Sprinkle the espresso powder on top and let sit for 5 minutes.
- Stir until completely combined and smooth. Place a heaping teaspoon of ganache on top of the solid circle, top with a star cut out cookie. Dust with powdered sugar.
Kathy says
Seriously memorable!!
Amanda says
I love that!! thank you!