A Holiday Favorite from Smitten Kitchen
First and foremost, this Smitten Kitchen recipe for espresso chocolate shortbread cookies is one of our favorite holiday baking recipes, especially for Christmas cookie swaps. Not only are these cookies rich and buttery, but they’re also infused with just the right amount of coffee flavor. These espresso chocolate shortbread cookies have become a holiday staple in our kitchen, especially during Christmas cookie swap season.
Because they combine two classics—chocolate and espresso—they feel familiar yet a little special. As a result, they’re always one of the first cookies to disappear from the swap table.
In other words, if you’re baking for coffee lovers, this recipe never misses.
And if you’re planning a winter celebration, you might also enjoy our latest post on winter wedding ideas couples love, where cozy details and thoughtful food moments make all the difference.
Best Christmas Cookie Swap Recipe: Espresso Chocolate Shortbread Cookies
Espresso Chocolate Shortbread Cookies from Smitten Kitchen
These espresso chocolate shortbread cookies are easy to make ahead and travel well, which makes them ideal for cookie swaps, holiday gifting, and seasonal gatherings. Even better, they slice neatly and bake evenly, so you can count on consistent results every time.
Below is the original recipe we return to year after year, shared à la Smitten Kitchen and Espresso Dave.
Espresso Chocolate Shortbread Cookies
Makes 42 cookies
Ingredients
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse, sea or kosher salt
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)
1. First, dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Next, using a stand mixer fitted with a paddle attachment (or with a hand mixer in a large bowl), beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, espresso and salt. Then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Finally, fold in the chopped chocolate with a sturdy rubber spatula.
3. After that, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Place the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10½-inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. Once shaped, seal the bag, press out as much air as possible, and refrigerate for at least 2 hours, or up to 2 days.
4. When ready to bake, position oven racks to divide the oven into thirds and preheat to 325°F. Line two baking sheets with parchment paper or silicone mats.
5. Then, slit open the plastic bag and turn the firm dough out onto the board. Discard the bag. Using a ruler as a guide and a sharp knife, cut the dough into 1½-inch squares. Transfer the squares to the baking sheets and carefully prick each cookie twice with a fork.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back halfway through. The cookies will remain pale and shouldn’t brown. Once baked, transfer the cookies to a rack.
7. If desired, dust the cookies with confectioners’ sugar while they’re still warm. Cool the cookies to room temperature before serving.
Final Thought
So now we’re curious—what’s your favorite cookie or bar recipe for holiday cookie swaps? Whether it’s chocolate-heavy, nut-filled, or coffee-infused, we’d love to hear. Leave a comment below and share your go-to bake.
