Turkish Coffee Shortbread Cookies are buttery and delicious with a striking flavor combination of strong coffee and warm cardamom ~ these are cookies to linger over!
There are going to be lots and lots of cookies floating around the Interwebs these next few months, and I’m going to do my best to track down some interesting recipes to bake with you. I’ll try not to share cookies that you’ve seen a thousand times already. I’ll try to introduce you to something new and at least a little unusual. In this case the interest lies in the intense cardamom and coffee flavor in a buttery shortbread style cookie. I’m giving you added value because it’s dipped in thick, bittersweet chocolate. Without doubt a sophisticated, adult cookie.
Yep, those are flecks of actual coffee beans in there. We’re not fooling around with the coffee flavor here.
I have a mild obsession with the flavors of TURKISH COFFEE, the ground beans and the cardamom linger on the palate and make for a really unique cookie. They go perfectly with (you guessed it) a nice cup of coffee!
I’m always looking for suggestions, what’s the most unusual cookie you make?
Notes ~
- Originally this recipe called for cold butter, but I’ve updated it to room temperature butter, I find that the dough comes together a little easier that way.
- If you want a thicker layer of chocolate, once the cookies are set, give them a double dip. You will need more chocolate in this case.
Recipe slightly adapted from Fine Cooking Magazine.
Ingredients
- 1 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1/4 tsp salt
- 2 1/4 cups all purpose flour
- 2 Tbsp finely ground coffee (espresso or french roast) Use less for a more subtle effect.
- 1 Tbsp ground cardamom, use less for a more subtle effect.
- 8 oz bittersweet chocolate (chips, or cut in small pieces)
- 1 tsp vegetable oil
Instructions
- Set oven to 350F
- Put the sugar in the bowl of a stand mixer and add the butter and salt. Mix together until combined. It doesn't have to be completely smooth.
- Mix in the flour, cardamom, and ground coffee until the dough just comes together.
- Pull the dough together with your hands and set on a floured surface. Roll out to about 1/4 inch.
- Cut out the cookies using your preferred cookie cutter, I used a 2" round.
- Transfer the cookies to a parchment lined baking sheet and bake for about 10 minutes.
- Let cool slightly before transferring to a cooling rack.
- To make the chocolate coating, put the chocolate and vegetable oil in a small Pyrex measuring cup and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir until melted.
- Dip half of each cooled cookie in the chocolate, and let the excess drip off. Set the cookies down on parchment paper to harden.
Don’t forget to pin these Turkish Coffee Shortbread Cookies!
Other shortbread cookies you might want to try ~
- MILK CHOCOLATE PEANUT BUTTER SHORTBREAD COOKIES ~The View From Great Island
- MEXICAN CHOCOLATE SHORTBREAD COOKIES ~ Recipe Girl
- PISTACHIO SHORTBREAD COOKES ~ The View From Great Island
- LEMON BASIL SHORTBREAD COOKIES ~ A Beautiful Plate
52 Comments
Lau
October 9, 2018 at 5:50 pmA great idea to use a bit of espresso ground too fine for my machine (and great for bringing to my parent’s house, where pots of coffee get made nonstop in the morning, until lunchtime)
23 Tasty Food Recipes With Coffee Grounds – Coffee Godfather – Tales of Coffee
June 17, 2018 at 10:28 am[…] The View From Great Island shares a really unique cookie recipe with you. Buttery shortbread with a mix of warm cardamom and coffee in every single bite. Here is how to make these cookies. […]
23 Delicious Food Recipes With Coffee Grounds In Them
June 12, 2018 at 8:09 pm[…] The View From Great Island shares a really unique cookie recipe with you. Buttery shortbread with a mix of warm cardamom and coffee in every single bite. Here is how to make these cookies. […]
Rebecca R
September 15, 2017 at 7:12 pmWhat is the best way to store these and fit how long can I store them? Thanks!!
Sue
September 15, 2017 at 7:46 pmYou can store them at room temp or int he fridge, Rebecca. As for how long…that depends on how hungry you are ;) But seriously, I’m not sure, I’d say about 2 weeks.
nick
March 3, 2017 at 6:34 amok, i will try with both, green and black cardomin, which one did you use when you made these? the look awesome and an adult wow looking cookie.
Nadia Ashkenazy-Jones
February 16, 2017 at 1:31 amHi Sue,
My husband and I wanted to make some cookies for friends who’ve invited us for lunch today. I trawled through the internet yesterday for a good while, and finally came across these which look so sophisticated and have such a good combination of flavours so I decided they were the ones to go for. Just finished making them and they are simply divine, thank you very much! So brilliant having the internet isn’t it … You are from the US, I am Icelandic, my husband is British, and we are currently living in Greece, and now we’ve made Turkish shortbread cookies. Lovely :-)
Sue
February 16, 2017 at 4:00 amI’m thrilled they worked out for you Nadia, and I so appreciate you taking the time to come back and report on them…and yes, what a wonderful world we’re living in that a simple recipe can be shared internationally like this!
Kaitlin
December 22, 2016 at 8:14 amHi Sue,
If I make the dough ahead of time, could you share some instructions for thawing and baking? Thank you!
Sue
December 22, 2016 at 8:25 amWhat you can do is slice the dough first, then lay the slices on a tray and freeze them solid, then pack them in a sturdy freezer bag or container. You can also freeze the whole log, just wrap it in plastic and put it in a freezer bag. To bake, I would probably thaw the dough first, you can do that overnight in the refrigerator. If you’re short on time, you could set it out on the counter for a couple of hours. If the dough is very cold your baking time might be a little longer. Hope this helps!
LPB
January 24, 2016 at 6:23 amJ’ai fait ces biscuits pour des amis et moi. Je prépare régulièrement des biscuits et ceux-ci sont les meilleurs que j’ai cuisinés. Je conserverai précieusement cette recette et la referai souvent! Merci :)
Leah
December 6, 2015 at 1:09 pmI tried to make these, but they were impossible to roll out, far to dry to achieve that. i was pretty careful with measurements, but even with a tad more butter and sugar i had no success rolling them out. i’ve pressed them into a cookie pan and will make them a broken style cookie – just put them in the oven – i’ll let you know how that works out. any tips when your dough doesn’t hold together? i live at a fairly high altitude. could this be the problem? is so do you have an adjustment for that? any guidance would be appreciated.
Sue
December 6, 2015 at 2:20 pmI’m sorry it gave you trouble Leah, here are a few thoughts…possibly you had a bit too much flour, or maybe you needed to mix the dough a bit longer to incorporate the butter thoroughly? I’ve heard that different butters can have different moisture contents, so possibly that was an issue, too. Lately I’ve been making my shortbread dough with room temperature butter, so you could try that. Hope this helps!
Shelley K.
November 7, 2016 at 3:39 pmI’ve also tried to add 1-1.5 tbsp milk into some of my shortbread cookie doughs and I find that helps. (Although I’ve never had an issue with this particular recipe).
Marina
October 11, 2018 at 7:18 amThanks for the tip! I was having the same issue, my dough was way too crumbly to roll out. Splash of milk fixed it right up.
Margaret Johnson
November 4, 2015 at 4:38 pmI made these today.(Actually I made the dough last night and froze it, thawed it, turned out great) I didn’t roll them out flat and use a cookie cutter. I rolled it into a log, and cut the cookies from that. Theyre not as perfectly round I suppose but it didn’t matter to me. Thats just how I’m used to making shortbread. These cookies are amazing. Since I dont have turkish coffee I used Sri Lankan (“Expo” brand) coffee which is very finely ground too. They were absolutely delicious. Thank you for posting.
Sue
November 4, 2015 at 6:44 pmThank YOU for sharing your feedback Margaret!
Noelle Perry-Earle
August 16, 2015 at 8:30 amSue, I have baked A LOT of cookies in my time but I have to tell you these were top five ever. Simply fabulous in every way. They turned out exactly as the photo showed. The dough was easy to work with and the dark chocolate and cardamon melds perfectly with the espresso. Just perfect. Thanks ever so much for these. They’ll be made time and again!
Sue
August 16, 2015 at 10:11 amWow, how about you come back and comment EVERY day, Noelle :) I’m so glad you like them, I think they are unusual and don’t appeal to everybody, but for those who love deep rich coffee, I think they are fun. You’ve made my day!
Erica
July 25, 2015 at 11:39 amHello!
I came across this recipe and have been searching for a coffee cookie recipe. After reading the reviews, I can’t wait to give this recipe a try.
However, how can I make the cookies thin and crispy?
Can’t wait to try this recipe.
Thanks for sharing!
Sue
July 25, 2015 at 1:08 pmMake your cookies thinner and cook them a little longer for crispness, Erica.