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–+ servings
A stack of espresso shortbread cookies on 2 plates with Christmas lights in the background.

Espresso Shortbread Cookie Sandwiches

Amanda
These espresso chocolate cookies are a coffee lovers dream! Buttery, packed with espresso flavor and perfect for your holiday cookie box!
5 from 1 vote
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Prep Time 30 minutes
Assembling Time 20 minutes
Total Time 49 minutes
Course Dessert
Cuisine American
Servings 30 sandwich cookiess (depends on the size of the cookie cutter)

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 Instant 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 Instant 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.

Notes

Storage
Room Temperature
Place the 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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.