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!
Turkish coffee shortbread cookies are buttery cookies with an intense cardamom-laced coffee flavor.
I’m giving you added value because these cookies are dipped in thick, bittersweet chocolate. Without doubt, they’re a sophisticated, adult treat.
Actual ground coffee is used in the batter for these shortbread cookies.
Yep, those are flecks of actual coffee beans in there. We’re not fooling around with the coffee flavor here.
I’ve always had a mild obsession with the flavors of Turkish Coffee
The complex flavors of coffee and cardamom linger on the palate and make for a really unique cookie. They go perfectly with (you guessed it) a nice cup of coffee!
Other shortbread cookies to try ~
- Butter Pecan Shortbread
- Fruitcake Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Double Dark Chocolate Chip Shortbread Cookies
Turkish Coffee Shortbread Cookies
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!
Servings: 48 cookies
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.
chocolate coating
- 8 oz bittersweet chocolate chips, or bar chocolate, 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.
Notes
- Use room temperature butter, Â I find that the dough comes together a lot easier that way. Â
- Make sure to mix the dough thoroughly so that there are no dry crumbly bits before you try to roll it out.
- 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.
Nutrition
Calories: 79 kcal · Carbohydrates: 9 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 11 mg · Sodium: 14 mg · Potassium: 7 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 118 IU · Calcium: 2 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Can I use instant espresso?
Yes, that will work.
Could you use Turkish ground coffee?
For sure.
Perfect cookie for coffee and chocolate lovers! Great for 4 pm snack with a cup of coffee when you need that afternoon caffeine fix.
I looooove these – they have such a unique flavor combination and the recipe is easy to follow. 🙂
I really loved this for its simplicity of a shortbread with a better than average / mature flavors of coffee and cardamom! I expect to replay this in my baking repertoire.