Espresso Shortbread with Salted Caramel Mocha Glaze

With rich coffee notes and a decadent glaze, these cookies are like your favorite latte in dessert form—perfect for gifting or a cozy afternoon treat.

Why We Love This Recipe

• The perfect coffee kick. We’re not just hinting at coffee here. The espresso powder gives these cookies a bold flavor that truly shines through the buttery shortbread.
• Unbeatable texture. Thanks to the magic of shortbread, these cookies are wonderfully crisp and sandy, with a melt-in-your-mouth texture that’s downright irresistible.
• Simple & make-ahead friendly. The dough comes together in minutes and actually benefits from a good chill in the fridge. You can bake them right away or stash the dough for a future baking project.

Ingredient Notes

Espresso Powder: This is key for a strong, non-bitter coffee flavor. I don’t recommend substituting instant coffee, as the flavor won’t be as intense or smooth.

Hiland Butter: Using a good-quality butter like Hiland is essential in shortbread, as it’s the star of the show. Make sure it’s properly softened for a light and fluffy dough.

Hiland Salted Caramel Mocha Creamer: This is our secret weapon for the glaze! It adds sweetness, coffee flavor, and a touch of caramel all at once. If you need to, you can substitute with another flavor of coffee creamer or even just strong coffee.

Step by Step Instructions

1. Cream the base. Beat the softened butter and sugar for a full 2-3 minutes until it’s pale and fluffy. This isn’t just mixing; you’re aerating the butter, which is the secret to a tender, melt-in-your-mouth crumb.
2. Add the flavor. Mix in the espresso powder and vanilla until fully blended. Doing this before adding the flour ensures the flavorings are evenly distributed throughout the dough without you having to overmix later.
3. Bring it together. Add the flour and salt, mixing on low only until no dry streaks remain. The dough will seem crumbly, but it should hold together when pressed.
4. Chill the dough. Refrigerating the disc of dough is non-negotiable. It re-solidifies the butter, making the dough rollable and preventing the cookies from spreading into puddles in the oven.
5. Cut and chill again. After cutting your shapes, give the pan a second chill. This final rest ensures the cookies bake up with sharp, defined edges and maintain their perfect shape.
6. Bake to perfection. Bake until the edges are just lightly golden. They may look slightly underdone, but they continue to set as they cool.
7. Glaze and serve. For the perfect glaze consistency, add the creamer one tablespoon at a time. You want it thick enough to coat the cookie but thin enough to settle smoothly.

Expert Tips and Tricks

• Really cream the butter and sugar. Taking the time to beat the butter and sugar until it’s light and fluffy is what gives shortbread its delicate, melt-in-your-mouth crumb.
• Re-roll with care. When you re-roll the dough scraps, try to handle it as little as possible to keep the cookies tender.
• Chill the dough. Don’t be tempted to skip the chill time! This step is non-negotiable for preventing the cookies from spreading and ensuring they hold their beautiful edges.
• Test your glaze. The consistency of the glaze is everything. It should be thin enough to drip off the cookie smoothly but thick enough to coat the back of a spoon.

Storage Instructions

• Store these glazed cookies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 5 days.
• These cookies also freeze beautifully for up to 3 months. Freeze them without the glaze and add it after thawing!

Serving Ideas

Enjoy your espresso shortbread with a hot cup of coffee for the ultimate caffeine kick. Or serve them alongside a scoop of vanilla bean ice cream for a decadent, coffee-shop-style dessert!

For more delicious recipes, visit Hiland Dairy’s recipe page.