Searching for the best cookie to serve your friends and family at Christmas? Need a fantastic recipe for a cookies swap?
Look no further! I have the perfect recipe for you. These chocolate dipped coffee shortbread cookies will have everyone begging you for the recipe. They are that good!
Did you know that Cookies, as we know them today, trace back to Medieval times? The German lebkuchen was probably the first cookie associated with the Christmas.
Cookie swaps began around WWI. They didn’t start out as a Christmas tradition but more as a way to raise money or as an exchange. It wasn’t until the 1960’s that cookie swaps as we know them became a trend.
I know these chocolate dipped coffee shortbread cookies would be great for a cookie swap.
Chocolate dipped coffee shortbread cookies use ground coffee, a lot of butter (gotta love butter) and some powdered sugar. Oh yes, a fresh vanilla bean. That is it.
They are easy to make, but do take a little bit of time. The majority of the time is spent waiting for the dough to harden up a bit in the refrigerator.
How to make chocolate dipped coffee shortbread cookies:
Chocolate Dipped Coffee Shortbread Cookies
These cookies have the right amount of coffee flavor. They melt in your mouth.
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar sifted
- 1 Tbsp coarsely ground coffee
- ½ vanilla bean split and scraped for seeds
- ½ tsp salt
- 2 cups white flour sifted
- 1 cup chocolate chips Milk or Dark
Place the unsalted butter into a stand mixer and mix for 1-2 minutes on low, or until glossy and creamy,
Add the powdered sugar, salt, vanilla seeds and coarse coffee grounds and mix until uniform at low speed, then scrape the sides of the bowl and mix on medium for 4-5 minutes. The batter will lighten in color.
Add the sifted flour and mix until combined, after scraping the bowl, mix for another 1-2 minutes on low
Combine the dough into a ball in the center of the bowl. Place plastic wrap onto the counter, Put the dough onto the plastic wrap and cover with another piece of plastic wrap.
Flatten the dough into a 7 x 10 inch rectangle using either your hands or a rolling pin.
Refrigerate for at least 3 hours (or overnight)
When ready to bake - Preheat your oven to 350ºF.
Line your baking sheet with parchment paper or use a silat
Cut the dough into 1 x 2 inch rectangles.
Place the rectangles on the parchment paper/silpat at least 2 inches apart.
Bake for 14-16 minutes, turning the pan halfway through bake time. The cookies are done when the edges are golden-brown.
Remove the cookie sheet and allow the cookies to cool on the pan for 10 minutes
Dipping the cookies
Place the chocolate chips in a microwave safe bowl and microwave till melted. You will want to work in 30 second increments. Stir after 30 seconds and microwave again.
When completely melted, dip the cookies 1/2 way in the chocolate and then place on a wire rack to cool.
Prep time is about 10 minutes, but remember the dough needs to cool in the refrigerator. So, the entire process is longer.
I decided to make a batch of these melt in your mouth shortbread cookies without the chocolate. I think I may like them better that way. Wait, I love them dipped in chocolate. Well, maybe no chocolate.
Oh well, while I am busy making up my mind which way is better, why don’t you make a batch of the chocolate dipped coffee shortbread cookies and try them for yourself. You may not want to share!
Anginetti from A Day in the Life on the Farm
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Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor’s Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy’s Recipes and Writings
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Pizelles from Hezzi-D’s Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Rogaliki from A Day in the Life on the Farm
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