Description
These Vietnamese Coffee Shortbread Cookies combine the rich flavors of instant espresso powder and sweetened condensed milk in a buttery, crumbly shortbread base. Perfectly balanced with a smooth coffee glaze, these cookies are a delightful treat for coffee lovers seeking a unique and indulgent dessert.
Ingredients
Cookie Dough
- 8 oz unsalted butter (room temperature)
- ⅔ cup granulated sugar
- 3 tablespoon sweetened condensed milk
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 ¼ cup all-purpose flour
- 2 tablespoon cornstarch
- 2 tablespoon instant espresso powder
- Extra granulated sugar for topping
Glaze
- 2 teaspoon instant espresso powder
- 2 teaspoon hot water
- 2 tablespoon sweetened condensed milk
- 1 cup powdered sugar
- A few pinches of kosher salt
Instructions
- Cream the butter: Add softened butter, vanilla extract, sweetened condensed milk, granulated sugar, and kosher salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is fully combined and creamy to create a smooth base for the dough.
- Incorporate dry ingredients: Sift together all-purpose flour, cornstarch, and instant espresso powder directly into the creamed butter mixture using a fine mesh sieve. Stir lightly to combine then increase the mixer speed and beat until no flour streaks remain and a cohesive dough forms.
- Form the logs: Lay a long piece of plastic wrap on the countertop. Divide the cookie dough into two equal portions. Roll each portion on top of the plastic wrap into a log approximately 6 inches long. Wrap each log tightly and refrigerate for at least 1 hour to firm up the dough; overnight refrigeration is ideal for prep ahead.
- Slice the cookies: Using a sharp knife, slice each chilled dough log into 12 evenly sized cookies about ½ inch thick. Rewrap the slices in plastic wrap and place them in the freezer while the oven preheats to maintain firmness before baking. You may also freeze them for longer storage at this stage.
- Preheat the oven: Position the oven rack in the center and preheat the oven to 350°F (175°C) to prepare for baking.
- Bake: Arrange 12 cookies spaced about 2 inches apart on a lined baking sheet. Sprinkle the tops lightly with granulated sugar for added crunch and sparkle. Bake one batch at a time for 20 minutes, or until the edges turn a golden brown color.
- Cool: Remove the baking sheet from the oven but allow the cookies to continue baking from residual heat for 5 to 10 minutes. Transfer them to a wire rack and let cool completely before glazing.
- Make the glaze: In a small bowl, dissolve the instant espresso powder in hot water. Add sweetened condensed milk, powdered sugar, and a pinch of kosher salt, then whisk vigorously until smooth and pourable.
- Glaze the cookies: Transfer the prepared glaze into a piping bag or a resealable plastic bag with a small corner snipped off. Drizzle the glaze over the cooled cookies evenly. Allow the glaze to dry completely before storing the cookies to preserve texture and flavor.
Notes
- Refrigerating the dough logs overnight enhances the flavor and texture of the shortbread.
- Use a sharp knife for clean, smooth cookie slices to prevent cracking.
- You can store unbaked cookie logs in the freezer for up to a month.
- The coffee glaze can be adjusted in thickness by adding more powdered sugar or liquid as needed.
- Ensure the cookies are completely cool before glazing to prevent melting the glaze.
