Melt-in-Your-Mouth Coffee Shortbread Cookies
These soft, buttery coffee shortbread cookies are a delightful treat with a subtle coffee and cocoa flavor. Sandwiched with your choice of hazelnut spread or white chocolate hazelnut filling, they’re the perfect indulgence for coffee lovers. The melt-in-your-mouth texture is sure to impress, whether served at a special occasion or enjoyed with a hot drink.
Ingredients
Dry Ingredients
- 230 g all-purpose flour For a light and tender crumb.
- 1 tsp cocoa powder Adds richness and depth of flavor.
- 10 g instant coffee Provides a coffee kick.
- 20 g potato starch Lightens the texture and ensures the cookies melt in your mouth.
- ½ tsp baking powder Just a touch to help the cookies hold their shape.
Wet Ingredients
- 2 large egg yolks Contribute to the rich, buttery texture.
- 80 g sugar Use either brown or white sugar based on preference.
- 130 g unsalted butter Cold butter for best results.
- 1 tsp vanilla extract Enhances the overall flavor.
Instructions
Making the Cookies
- In a food processor, pulse the flour, cocoa powder, instant coffee, potato starch, sugar, and baking powder. Add the cold butter and egg yolks, and pulse until the dough comes together. It should look like a soft, cohesive dough.
- Roll the dough between two sheets of parchment paper to about 5-6 mm thickness. Chill the dough for 20–30 minutes to firm it up.
- Preheat the oven to 180°C (350°F). Cut the dough into your desired shapes using cookie cutters. Place them on a lined baking tray and bake for 10–12 minutes, until just golden around the edges.
- Let the cookies cool completely on a wire rack. Once cooled, sandwich them with Nutella, white hazelnut spread, or another filling of your choice.
Notes
- Ensure the dough is chilled to maintain the cookie shape while baking.
- Feel free to swap the hazelnut spread for other fillings like salted caramel, jam, or even espresso buttercream.