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, but I don’t stop there, these cookies are finished off with a dip in thick, bittersweet chocolate. Without doubt, they’re a sophisticated cookie!
the coffee flavor in Turkish coffee shortbread
Yep, those are flecks of actual coffee beans in there. We’re not fooling around with the coffee flavor here.
I love to add coffee flavor to desserts, and there are different ways I go about it, but these cookies are unique. In these cookies I use actual ground coffee beans to give them a deep coffee flavor with a pleasant hint of bitterness.
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!
Turkish Coffee Shortbread 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
Other shortbread cookies to try
Espresso Chocolate Chip Shortbread Cookies
Espresso Chocolate Chip Shortbread Cookies are small but mighty cookies that pack a big punch ~ they’re a must for chocolate and coffee lovers, for sure.
Coffee Hazelnut Shortbread Cookies
Coffee Hazelnut Shortbread Cookies melt in your mouth with warm coffee flavor and toasted hazelnuts. Perfect for fall baking!
Maple Walnut Shortbread Cookies
The warm flavor of maple sugar mingles with toasty walnuts in these buttery maple walnut shortbread cookies. Roll them out or slice and bake!
Cheddar Walnut Savory Shortbread
These cheddar walnut crackers are simple but rich, and offer just the right satisfying bite to nosh on while waiting for dinner.
Marzipan Shortbread Cookies
Marzipan Shortbread Cookies ~ the Holiday Cookie for Almond Lovers!
27