Coffee Shortbread – a delicious recipe with butter, sugar, flour, coffee, ground coffee, cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set aside 1/4 c of your morning coffee to cool.
2
Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
3
Cream the butter and sugar together, then add the brewed coffee.
4
Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
5
Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
6
Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
7
Bake at 300 F for approximately 20 minutes.
1127
kcal
Calories
72
g
Fat
112
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups butter, 1 cup granulated sugar, 2 1/2 cups all-purpose flour, 1/4 cup brewed coffee, room temperature (A dark roast gives the best flavour, but use what you have on hand.), and more.
Yes, Coffee Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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