Buttery Toffee Shortbread

Indulge in the magic of the holiday season with our irresistible Toffee Shortbread Cookies. These delightful treats feature a perfect balance of crisp, buttery texture, sugared edges, and rich toffee bits, all brought together with a decadent chocolate dip or drizzle. They are truly the quintessential holiday cookie, promising to bring warmth and joy to every bite.

If you’re a fan of classic shortbread and looking for more delightful variations, be sure to explore these other recipes: our beloved Raspberry-Almond Thumbprint Cookies, the tropical twist of Coconut Thumbprint Cookies, or master the art of the perfect “plain” shortbread with my ultimate Softest Shortbread Cookies.

Author’s Insight

The Buttery Shortbread with an Unforgettable Toffee Twist!

For me, shortbread cookies are more than just a dessert; they are a timeless Christmas classic, evoking fond memories and the festive spirit of the holiday season. This particular recipe for Toffee Shortbread Cookies truly embodies that spirit, making them an ideal addition to your holiday baking repertoire.

The inspiration for these cookies comes from one of my all-time favorite recipes found in Alison Roman’s acclaimed Dining In cookbook. Her chocolate chip shortbread cookie famously went viral a while back, captivating bakers everywhere with its simple elegance and profound flavor. Naturally, I had to try it, and it quickly became a staple in my kitchen.

Having yet to discover a shortbread cookie I adore quite as much as Roman’s, I decided to create my own adaptation, adding a delightful twist. This version takes her exceptionally buttery base and elevates it with an abundance of crunchy, sweet toffee bits, infusing every bite with rich flavor and a satisfying texture. And to take these cookies from wonderful to absolutely extraordinary? A generous drizzle of melted chocolate, adding another layer of indulgence that makes them truly irresistible. This recipe is a celebration of classic shortbread, enhanced for an unforgettable experience.

Crafting Perfect Toffee Shortbread Cookies: A Step-by-Step Guide

While the full detailed recipe is provided below, here are essential tips and a high-level overview to guide you through making these delightful Toffee Shortbread Cookies:

1. Creaming Butter and Sugars: Achieving a light and fluffy mixture of butter and sugars is crucial for tender shortbread. Remember to scrape down the sides of your bowl frequently to ensure all ingredients are thoroughly and evenly incorporated. This prevents pockets of unmixed ingredients and contributes to a uniform texture.
2. Adding Extracts, Salt, Cornstarch, and Flour: Once your butter and sugars are creamed, gently mix in the extracts, salt, and cornstarch. When adding the flour, mix just until it’s combined. Overmixing the dough can develop gluten, resulting in tougher, less tender cookies. The key to that signature melt-in-your-mouth shortbread texture is minimal mixing once the flour is added.
3. Folding in Toffee and Shaping Dough: Incorporate your milk chocolate toffee bits evenly throughout the dough. Next, divide the dough into two equal portions and carefully roll each into a smooth log. Using plastic wrap during this process is a clever trick: it helps you shape the dough without directly warming it with your hands, which is vital for maintaining the butter’s coolness and ensuring crisp cookies.
4. The Importance of Chilling and Precise Slicing: Chilling the dough is perhaps the most critical step for shortbread success. It allows the butter to firm up, preventing the cookies from spreading excessively in the oven and locking in the rich flavor. Don’t rush this step! Once chilled, slice the logs into uniform ½-inch thick rounds for even baking and a beautiful presentation.
5. The Finishing Touch: Chocolate Drizzle: After baking and cooling, the chocolate drizzle is the perfect elegant finish. For a clean and easy application, transfer your melted chocolate into a resealable plastic bag, snip off a tiny corner, and artfully drizzle it over your cookies. This method provides excellent control and minimizes mess.

Expert Tips for Unforgettable Toffee Shortbread Cookies:

Elevate your baking and ensure every batch of Toffee Shortbread Cookies is a masterpiece with these expert tips:

• The Golden Rule: Use High-Quality Butter: In shortbread, butter isn’t just an ingredient; it’s the star of the show. Its flavor and fat content directly impact the final taste and texture of your cookies. Opt for a premium, high-quality unsalted butter. European-style butter, with its higher fat content, can yield an even richer flavor and more tender crumb. Absolutely avoid margarine or butter spreads; they contain more water and less fat, which will compromise the delicate structure and signature buttery taste of true shortbread. For recommendations, consult this guide on the best butter for baking.
• Achieve Uniform Logs for Perfect Cookies: Consistency is key to beautifully baked cookies. When shaping your dough, take the time to roll uniform logs, ensuring they have an even diameter from end to end. This precision guarantees that each cookie slices to the same thickness and bakes evenly, resulting in a batch of cookies that are all perfectly golden and crisp, without some being undercooked or overbrowned.
• The Secret to Crispy, Sugared Edges: For that extra special touch, brush the outside of your chilled dough logs with a lightly beaten egg before rolling them in cane sugar. The egg acts as a binder, allowing the sugar to adhere beautifully and create a wonderfully crisp, caramelized edge during baking. If you’re short on time, simply rolling the dough logs directly in granulated sugar will still provide a pleasant sugary crust, but the egg wash offers that irresistible extra crunch and shine.
• Don’t Overmix the Dough: We’ve mentioned it before, but it bears repeating: overmixing flour develops gluten, making cookies tough. Mix only until the ingredients are just combined.
• The Power of Cold Butter: Start with cold, cubed butter. This helps create pockets of steam during baking, contributing to the shortbread’s characteristic tender, crumbly texture.
• Mind the Oven Temperature: Shortbread bakes at a relatively moderate temperature. Keep an eye on your cookies, as ovens can vary. You’re looking for lightly golden edges, not deep brown, to maintain their delicate flavor.

Storage and Freezing for Freshness:

Proper storage ensures your Toffee Shortbread Cookies remain fresh and delicious for as long as possible. Here’s how to store both the dough and the baked cookies:

• Storing Cookie Dough: For future baking sessions, tightly wrap your unbaked cookie dough logs in plastic wrap. They can be stored in the fridge for up to 1 week. This is perfect for preparing ahead of time, allowing you to slice and bake fresh cookies whenever a craving strikes.
• Freezing Dough for Longer Storage: To extend the life of your dough, cut the chilled logs into individual rounds. Place these rounds on a sheet pan and freeze them until solid (this prevents them from sticking together). Once frozen, transfer the individual cookie rounds to an airtight freezer-safe bag or container. They will keep beautifully in the freezer for up to 1 month. When ready to bake, you can often bake them straight from frozen, simply adding a few extra minutes to the baking time.
• Storing Baked Cookies: Once baked and completely cooled, store your Toffee Shortbread Cookies in an airtight container or tightly wrapped in plastic wrap at room temperature. For optimal freshness and flavor, it’s best to enjoy them within 2-3 days, though they often last a bit longer.

Variations and Serving Suggestions:

While these Toffee Shortbread Cookies are perfect as they are, don’t hesitate to get creative with variations and explore delightful serving options:

• Toffee Type: Experiment with different types of toffee bits. While milk chocolate toffee bits are classic, plain toffee bits or even a blend could offer a different flavor profile.
• Chocolate Drizzle Alternatives: Instead of a drizzle, you could fully dip half of each cookie in melted chocolate for a more substantial coating. Alternatively, use white chocolate or a combination of dark and white chocolate for a striking visual contrast.
• Nutty Additions: For extra crunch and flavor, consider adding a quarter cup of finely chopped pecans or walnuts along with the toffee bits.
• Seasonal Spices: A pinch of cinnamon or nutmeg added with the flour can give these cookies a warm, festive spice, particularly appealing during the autumn and winter months.
• Serving Pairings: These cookies are wonderful on their own, but they also pair beautifully with a hot cup of coffee, tea, a glass of cold milk, or even alongside a scoop of vanilla bean ice cream. For a holiday gathering, arrange them on a platter with other seasonal treats.
• Gifting Ideas: Their elegance and deliciousness make them ideal for gifting. Stack them neatly in decorative tins or bags, tied with a festive ribbon, for a thoughtful homemade present during the holidays.

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5 from 2 votes

Toffee Shortbread Cookies

By
Chelsea Lords

Toffee Shortbread Cookies feature crisp, sugared edges and a decadent chocolate drizzle or dip. They’re the ultimate holiday treat!

Prep Time:
20 minutes

Cook Time:
9 minutes

Chilling Time:
2 hours

Total Time:
2 hours 29 minutes

Servings:
40 shortbread cookies

Equipment

• Hand mixer or stand mixer
• Plastic wrap
• Sheet pan (15″ x 10″)
• Parchment paper or silicone baking mat
• Cooling rack

Ingredients

• 1 cup unsalted butter cold, cut into small cubes
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar firmly packed
• 1-1/2 teaspoons vanilla extract
• 1/8 teaspoon almond extract optional
• 3/4 teaspoon salt
• 1 teaspoon cornstarch
• 2-1/4 cups all-purpose flour
• 1 cup milk chocolate toffee bits or 5 to 6 chopped Heath Toffee bars
• 1 large egg lightly beaten
• 1/2 cup cane sugar for rolling cookies in
• 1 cup milk chocolate chips or semi-sweet or dark chocolate, whichever you prefer

Instructions

1. Using a hand mixer or stand mixer (fitted with the paddle attachment), beat together the cold cubed butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes. Be sure to scrape the sides of the bowl as needed to ensure everything mixes evenly.
2. Next, beat in the vanilla extract, optional almond extract, salt, and cornstarch, mixing just until they are combined. Add the all-purpose flour and again, beat only until it’s incorporated. It’s crucial not to overmix the dough at this stage, as overmixing can lead to tougher cookies rather than the desired tender shortbread texture.
3. Gently fold in the milk chocolate toffee bits (or chopped Heath Toffee bars) until they are evenly distributed. The dough will appear crumbly at first, but continue to gently knead it together by hand until it forms a cohesive mass.
4. Divide the dough into two equal halves. Form each half into a log shape, approximately 9 to 9.5 inches long and about 2 inches in diameter. Roll each log on the counter to help smooth its surface. For best results and to prevent warming the butter too much with your hands, use plastic wrap to handle and shape the dough. Wrap each log tightly in plastic wrap and place them in the refrigerator to chill for a minimum of 2 hours. This chilling step is essential for the cookies to maintain their shape and achieve the perfect texture.
5. Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper or a silicone baking mat. Pour the cane sugar onto a large, flat plate and set it aside. Remove one dough log at a time from the refrigerator and unwrap it. Lightly brush the entire outside surface of the dough log with the lightly beaten egg. Immediately roll the dough log in the cane sugar on the plate, ensuring it’s evenly coated.
6. Carefully slice each sugar-coated dough log into ½-inch thick rounds. Arrange the sliced cookies on the prepared baking tray, leaving a little space between each. Bake for approximately 8–11 minutes, or until the edges are just beginning to turn a very light golden brown. Keep a close eye on them to prevent overbaking, which can make the cookies dry.
7. Once baked, remove the cookies from the oven and carefully transfer them to a wire cooling rack. Allow them to cool completely before proceeding to the next step.
8. To prepare the chocolate drizzle, place the milk chocolate chips (or your preferred chocolate) in a microwave-safe bowl. Microwave the chocolate at 50% power in short bursts of 20 seconds, stirring well between each burst for 15 seconds, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize.
9. Transfer the melted chocolate to a resealable plastic bag. Snip a very small corner off the bag. Drizzle the completely cooled cookies with the melted chocolate in your desired pattern. Allow the chocolate to harden at room temperature before storing or serving.

Recipe Notes

This recipe is proudly inspired by Alison Roman’s iconic shortbread cookies!

Storage: Cookies are best when enjoyed within 2–3 days; store them at room temperature in an airtight container to maintain their freshness and crispness.

Nutrition

Serving: 1serving |
Calories: 157kcal |
Carbohydrates: 21g |
Protein: 2g |
Fat: 8g |
Saturated Fat: 5g |
Trans Fat: 1g |
Cholesterol: 25mg |
Sodium: 102mg |
Potassium: 24mg |
Fiber: 1g |
Sugar: 11g |
Vitamin A: 241IU |
Vitamin C: 1mg |
Calcium: 8mg |
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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