This tender shortbread has the perfect balance of espresso and sweetness. The chocolate drizzle on top simply adds to the depth of flavor in these cookies, adding texture and a hint of sweetness to make these cookies addicting!

This post may contain affiliate links from which, at no additional cost to you, I may earn a small commission to keep this site running. Only products I myself would or do use are recommended.

Oh my goodness, these cookies. They were a fairly specific creation that I loved so much I had to share with you guys. I made these for our cousin’s baby shower a few weeks ago. I made several desserts inspired by all of her favorite flavors AND to fit the adorable vintage Winnie the Pooh theme that her lovely sister planned. Meaning these were my spin on “Tigger Tail” cookies.

It all started with my current favorite cookie recipe: shortbread. I’ve been turning shortbread into all the things lately. So when I heard that the mom-to-be loves chocolate and coffee, I had the inspiration to make espresso shortbread drizzled with chocolate. Not only would it be a flavor she would (hopefully) love, but I could call them Tigger Tails.

I don’t think anyone recognized them as on-theme, but I don’t even care. They were so, so delicious.

Why this recipe works

My basic shortbread is so amazing because of confectioner’s sugar (i.e. icing sugar or powdered sugar). I’ve found that shortbread recipes using granulated sugar or brown sugar leave little crystals that may not dissolve in the mixing and baking process. It’s fine and all, but not ideal for a tender shortbread. Confectioner’s sugar is already fine, meaning you’ll get a smooth, fluffy dough without any large sugar crystals. And while some recipes call for beating the sugar until nearly dissolved, I’ve found that to be 1. often impossible and 2. too much air in the dough for the delicate, crumbly cookie we want.

Additionally, confectioner’s sugar has a small bit of cornstarch. Cornstarch is that secret rising agent that gives just a slight poof. It keeps these cookies from being dense yet isn’t powerful enough (like baking powder/soda) to make them rise like a chocolate chip cookie. It creates that perfect in-between rise.

As well, European style butter is a game changer. I say this all the time in my recipes. Try to use European style butter if you can, as it has far less water and is a MUCH creamier butter, making softer, more tender cookies. I get Kerrygold from Costco (in fact, it keeps going on sale and now we have at least 18 pounds in our fridge for all my summer baking…). But any European style butter will do. I often use salted butter, meaning I only add a pinch of salt. This is because I know Kerrygold and know how salty it will make my dessert. If you’re using a different brand or are unsure, try to use unsalted so you can better control the salt.

This particular variation is ideal because a bit of instant coffee or espresso is added in with the flour. It gives just a hint of espresso flavor that’s addicting rather than overpowering. To top it off (literally), drizzling some melted chocolate gives an extra hint of sweetness and richness. It perfectly complements the coffee, giving an almost mocha-y flavor.

Key ingredients

Butter. As mentioned above, always use European style butter in shortbread. It’s creamier and has less water.

Confectioner’s sugar. This is the secret to the tender texture and perfect sweetness of these cookies.

Vanilla extract (optional). I usually add this, but it’s optional and not as traditional, but I think it adds the something special that these cookies need.

Salt. Only use a pinch or so if using salted butter.

Flour. Optionally, you can sift this before using, making the cookies even more tender and delicate.

Instant espresso or coffee. I actually used instant coffee this time, because it’s what I had on hand. My preferred brand is Starbucks, because it’s always available across the street from my house.

Chocolate chips. You could also use chopped baking chocolate. Just try to use chocolate that doesn’t melt too easily (each brand is different), because the drizzle could melt in your hands.

How to make dark chocolate drizzled espresso shortbread

1. Sift flour, salt, and espresso. Only for this shortbread do I suggest you take this extra step. This helps the espresso stay intact instead of dissolving into the dough. Reduce salt to a pinch if using salted butter.

2. Cream butter and powdered sugar. You don’t need to beat it for a long time, just make sure it’s well-combined and perfectly smooth.

3. Add vanilla. Be sure it’s very smooth so that the flour can be mixed in minimally.

4. Stir in flour. Don’t over mix. You want to see flecks of espresso in the dough.

Optional: You can chill the dough at this point, for 1 hour or up to 3 days, to make it easier to work with.

5. Bake. I prefer rolling these out between parchment paper and slicing into rectangles, but you could also cut out any shape you’d like or even line an 8x8 pan with parchment, score the cookies while raw, then cut once baked and slightly cooled. I personally think these stay fresh longer if they were shaped before baking, but any method is fine!

6. Drizzle with melted chocolate. I poured the slightly cooled chocolate into a piping bag with just a small bit snipped off the end, but you could use a spoon or knife to drizzle these or even dip them instead.

Enjoy!

Tips and FAQ’s for this recipe

What do I serve this with?

Anything! This is perfect with coffee or tea. Or just to keep on the counter for a quick little something sweet. You can also make shortbread sandwiches with ganache or buttercream filling. The possibilities are endless!

Do I have to use European butter?

Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!

What if I don’t have powdered sugar?

You can technically make your own, but I can’t vouch for its efficacy in cookies (it works well in buttercream). Simply place 1 cup granulated sugar and 1 tablespoon cornstarch in a blender and mix until fine—the texture of powdered/confectioner’s/icing sugar. You can of course increase the amount, but this will give you more than you need already.

Do NOT over mix!

The lovely espresso flecks you see here are only possible if you don’t mix the dough too much. I had to make the dough a couple of days ahead and bake them later, which led to a little bleeding when I scooped it out to roll. However, they were still delicious and adorable. Just be sure not to mix past the point where the dough comes together, both for looks and for texture.

Can I omit the espresso?

Absolutely! Personally, I use a little extra in my cookies, but if you’re not a coffee fan, feel free to make dark chocolate drizzled (regular) shortbread! It’ll still be delicious!

Is the chocolate necessary?

No, but why would you want to skip it??? You can definitely omit it, but there’s something extra special about the chocolate drizzle. In fact, the more drizzle the better, in my opinion. However, if you want to use white chocolate or would prefer these without chocolate, that’s absolutely fine! They taste ah-mazing plain.

Can I make these ahead of time?

Yes! You can make the dough and refrigerate it (well sealed) for up to three days. If you need to make them further ahead, you can shape them then freeze them. Freeze on a cookie sheet then transfer to a well-sealed container or freezer safe bag once they’re solid. They’ll last in the freezer 2-3 months.

My tools

Here are my must-have tools I use for making these cookies. Affiliate links provided.

Cooling rack

Mesh sieve (because sifting is KEY for a perfect shortbread)

Rimmed cookie sheets (for pre-shaped cookies)

Silicone baking mats or parchment paper

Disposable piping bags (the only time I don’t suggest reusable bags)

You might also like:

Chocolate Candy Cane Thumbprints

Dirty Chai Latte Cake

Nutella Shortbread Tarts

Samoa Cookie Bars

Simple Shortbread (Ted Lasso Style)

Browned Butter Espresso Chocolate Chip Cookies