Growing up Vietnamese, Vietnamese coffee certainly has a special place in my heart. These Vietnamese coffee shortbread cookies are built on a buttery shortbread base, upgraded with condensed milk and a generous dose of instant espresso for that signature bitter-sweet taste. The glaze is also made with instant espresso and condensed milk to further enhance the flavor. With just about 30 minutes of hands-on time and an hour or two of chill time, you’ll get 2 dozens of delicious and unique shortbread cookies.
Trang’s Recipe Highlights
- FLAVOR: Rich and buttery with a bold coffee flavor from instant espresso. Sweetened condensed milk brings a creamy sweetness that softens the edge of the coffee.
- TEXTURE: Crispy, especially around the edges.
- EASE: Ok, this coffee shortbread recipe is a tiny bit more involved than classic shortbread due to the addition of extra ingredients like condensed milk and espresso powder, as well as the coffee glaze but it is still fairly easy!
Key ingredients
You’ll need 9 ingredients (not counting water) to make these Vietnamese coffee shortbread cookies. As always, for the full list of ingredients with quantities and step-by-step instructions, skip straight to the recipe card.
Super strong coffee and condensed milk are the two must have ingredients to create that unmistakable Vietnamese coffee flavor.
The coffee
I typically use Medaglia D’Oro Espresso Instant Dark Roast Coffee in most of my coffee desserts. It dissolves easily in a coffee ice cream base. It doesn’t take much to add bold flavor to these coffee walnut shortbread cookies or use sparingly for just a hint of coffee in these macadamia snowball cookies.
There are other brands you can buy at the grocery store or online that should work just as well. Just make sure it is espresso powder for a stronger flavor. In a pinch, instant coffee or finely ground coffee beans can be substituted. However, instant coffee will yield a milder flavor and ground coffee beans may add unwanted texture to your cookies.
The importance of butter temperature
Butter should be at room temperature but not too soft. One frequently asked question from readers on my other shortbread recipes is why their shortbread dough comes out sandy and doesn’t come together. I suspect this is due to butter temperature being too cold or too much flour was added.
So make sure you leave your butter out to warm up well ahead of time, the stick of butter should give when pressed on but not greasy and melted. Also be mindful that if it is too soft, the final dough can be a little bit sticky and difficult to handle when you go to roll it up in a log.
However, I don’t think you will run into this issue with this recipe since we are also using condensed milk in the dough which will make it a little wetter and softer, so the dough should come together easier.
Hungry for more?
Vietnamese Coffee Shortbread Cookie Recipe
Equipment
Ingredients
For the cookie dough
- 8 oz (227 g) unsalted butter, room temperature
- ⅔ cup (135 g) granulated sugar
- 3 tablespoon (60 g) sweetened condensed milk
- ½ teaspoon (3 g) pure vanilla extract
- ¼ teaspoon (2 g) kosher salt
- 2 ¼ cup (300 g) all-purpose flour
- 2 tablespoon (18 g) cornstarch
- 2 tablespoon (18 g) instant espresso powder
- Extra granulated sugar for topping
For the glaze
- 2 teaspoon (6 g) instant espresso powder
- 2 teaspoon (10 ml) hot water
- 2 tablespoon (40 g) sweetened condensed milk
- 1 cup (100 g) powdered sugar
- A few pinches of kosher salt
Instructions
- Cream the butter – Add softened butter, vanilla, condensed milk, sugar and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ⅔ cup granulated sugar, 3 tablespoon sweetened condensed milk, ½ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- Incorporate dry ingredients – Sift the flour, cornstarch and instant espresso powder directly into the creamed butter using a fine mesh sieve, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, 2 tablespoon instant espresso powder
- Form the logs – Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap it up with the plastic and refrigerate for at least 1 hour. You don’t need additional flour for rolling but you can use some flour if necessary. I usually refrigerate shortbread dough overnight to prep ahead.
- Slice the cookies – Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats, about 15 minutes. Or you can freeze for longer storage at this point.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake – Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top. Bake 1 batch at a time for 20 minutes, until the outer edges of the cookies are golden.Extra granulated sugar for topping
- Cool – Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
- Make the glaze – When the cookies are completely cool and you’re ready to decorate, make the glaze by adding hot water to instant espresso powder and mix to dissolve. Then add condensed milk, powdered sugar and salt and whisk until smooth.2 teaspoon instant espresso powder, 2 teaspoon hot water, 2 tablespoon sweetened condensed milk, 1 cup powdered sugar, A few pinches of kosher salt
- Glaze the cookies – Transfer the glaze to a piping bag or a ziploc back and snip the corner to create a small opening. Drizzle coffee glaze on top of the cooled cookies. Let the glaze dry completely before storage.
Notes
- Storing baked cookies: once the glaze is completely dry, you can store your coffee shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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