Toffee Shortbread Cookies are my go-to when I want something sweet, buttery, and just a little fancy. They’ve got that melt-in-your-mouth magic with a yummy crunch from the toffee bits. It’s like a cozy hug in cookie form.
I love how easy they are. Just a few simple things from the pantry, and boom—cookie heaven. They’re perfect for holidays… or, well, any day.
Once you try them, you’ll see. That buttery bite with the little toffee crunch? Oh yeah. You’ll wanna bake a second batch before the first one’s even gone.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor – Just a handful of pantry staples come together to create a rich, buttery cookie.
- Perfectly Buttery & Crisp – A light, crumbly texture with a melt-in-your-mouth bite.
- Toffee Lovers’ Dream – Sweet, crunchy bits of toffee elevate this classic shortbread.
- Make-Ahead Friendly – The dough can be made in advance and stored for fresh cookies anytime.
- Great for Gifting – These cookies stay fresh for days, making them perfect for holiday cookie boxes.
Required Kitchen Tools
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Rolling pin (optional)
- Cookie cutter (optional)
Ingredients
Here’s what you’ll need for this irresistible cookie recipe:
- Unsalted Butter (softened) – Provides richness and tenderness.
- Powdered Sugar – Sweetens while keeping the cookies smooth and tender.
- Vanilla Extract – Enhances the warm, buttery flavors.
- All-Purpose Flour – The base for a light and crumbly texture.
- Cinnamon (optional) – Adds a cozy, holiday-inspired warmth.
- Toffee Pieces (like Heath, with or without chocolate coating) – Sweet caramelized crunch in every bite.
Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This helps incorporate air, making the cookies tender.
2. Add Vanilla and Dry Ingredients
Mix in the vanilla extract, followed by the flour and cinnamon (if using). Stir until just combined. The dough will be crumbly at first, but it will come together as you mix.
3. Fold in the Toffee Pieces
Gently fold in the toffee bits, ensuring they are evenly distributed throughout the dough.
4. Shape and Chill the Dough
Gather the dough into a ball, then roll it into a log (for slice-and-bake cookies) or flatten it into a disk (if using cookie cutters). Wrap in plastic wrap and refrigerate for at least 30 minutes.
Baking the Toffee Shortbread Cookies
5. Preheat the Oven
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
6. Shape the Cookies
- For Slice-and-Bake Cookies: Remove the dough log from the fridge and slice it into ¼-inch thick rounds using a sharp knife.
- For Cut-Out Cookies: Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes.
7. Arrange and Bake
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Cool the Cookies
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up while maintaining a tender bite.
Serving & Decoration Ideas
These buttery, toffee-studded shortbread cookies can be enjoyed as-is, or you can dress them up in fun ways:
- Drizzle with Chocolate: Melt dark or milk chocolate and drizzle it over the cooled cookies for extra indulgence.
- Dust with Powdered Sugar: A light dusting adds a festive, bakery-style touch.
- Dip in Chocolate: Dip half of each cookie in melted chocolate and sprinkle with extra toffee bits or sea salt.
- Serve with Coffee or Tea: The buttery texture pairs beautifully with a warm cup of coffee, tea, or hot cocoa.
Storage & Make-Ahead Tips
How to Store Toffee Shortbread Cookies
- Room Temperature: Store the baked cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Refrigeration: While not necessary, refrigerating the cookies in an airtight container can extend their shelf life slightly.
- Freezing Baked Cookies: Place the fully cooled cookies in a freezer-safe container, separating layers with parchment paper. They will keep well for up to 3 months.
- Freezing the Dough: The dough can be wrapped tightly in plastic wrap and frozen for up to 3 months. When ready to bake, let it thaw in the fridge for a few hours before slicing and baking.
Variations & Substitutions
- Nutty Crunch: Add chopped pecans or almonds for extra crunch and nuttiness.
- Chocolate Lovers’ Delight: Stir in mini chocolate chips along with the toffee bits.
- Espresso Twist: A teaspoon of instant espresso powder enhances the toffee flavor with a rich depth.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for a wheat-free version.
- Cinnamon Spice: If you love warm, spiced flavors, increase the cinnamon or add a pinch of nutmeg for a cozier taste.
Nutrition Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~140 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 15g |
| Sugar | 7g |
| Protein | 1g |
| Fiber | 0.5g |
| Sodium | 30mg |
(Note: Nutrition values are estimates and will vary based on ingredients used.)
Toffee Shortbread Cookies
Course: Uncategorized15
minutes12
minutes~140
kcalIngredients
- For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour (fluffed, not packed)
½ teaspoon cinnamon (optional, for warmth)
½ cup toffee pieces (like Heath, with or without chocolate coating)
Directions
- Cream Butter and Sugar
- In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy (about 2-3 minutes).
- Mix in Vanilla and Dry Ingredients
- Add vanilla extract and mix until combined.
- Slowly add the flour and cinnamon (if using) and mix on low speed until the dough starts coming together. It may look crumbly at first—keep mixing!
- Fold in Toffee Bits
- Stir in toffee pieces, making sure they’re evenly distributed.
- Shape and Chill the Dough
- Form the dough into a log shape for slice-and-bake cookies or flatten into a disk for cut-out cookies.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheet
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Shape the Cookies
- For Slice-and-Bake Cookies: Cut dough into ¼-inch thick slices.
- For Cut-Out Cookies: Roll dough out to ¼-inch thickness and use cookie cutters.
- Bake
- Arrange cookies 1 inch apart on the baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool and Enjoy
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Enjoy as-is or drizzle with melted chocolate for extra indulgence.
- Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freeze Dough: Wrap tightly and freeze for up to 3 months.
- Freeze Baked Cookies: Store in a freezer-safe container for up to 3 months.
FAQs
Can I use salted butter?
Yes! Just reduce or omit any added salt to balance the flavor.
Do I have to chill the dough?
Chilling prevents spreading and enhances the flavor—so it’s highly recommended!
How do I make these crispier?
Bake for an extra 1-2 minutes until the edges are deep golden.
Conclusion
These Toffee Shortbread Cookies are a buttery, melt-in-your-mouth treat with the perfect balance of crisp edges and sweet, caramelized toffee bits. They’re simple to make, require minimal ingredients, and are great for holiday baking, gifting, or just satisfying your sweet cravings.
With their rich, buttery base and crunchy toffee goodness, these cookies pair beautifully with coffee, tea, or a glass of milk. Plus, the dough can be made ahead of time, making it easy to bake fresh cookies whenever the craving strikes.