Espresso Shortbread With Toffee (Printable Version)
Buttery espresso-infused shortbread loaded with sweet toffee bits for a perfect coffee companion.
# What You’ll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, room temperature
02 - 3/4 cup powdered sugar
03 - 2 teaspoons instant espresso powder
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Mix-Ins
07 - 3/4 cup toffee bits
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat butter and powdered sugar together with electric mixer until light and fluffy, about 2-3 minutes.
03 - Mix in instant espresso powder and vanilla extract until thoroughly combined.
04 - Gradually add flour and salt. Mix just until dough comes together, being careful not to overmix.
05 - Add toffee bits and fold by hand until evenly distributed throughout dough.
06 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart. Flatten each ball slightly with hand or glass bottom.
07 - Bake for 16-18 minutes until edges are lightly golden.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Quick Tips:
01 -
- The espresso powder gives them an incredible depth that regular shortbread just doesnt have
- They strike that perfect balance between sophisticated coffee flavor and nostalgic toffee sweetness
02 -
- These cookies keep their shape beautifully, so you can space them closer than you think
- The toffee bits will melt into little pockets of goo—this is exactly what should happen
03 -
- Room temperature ingredients are non-negotiable for proper texture
- Chilling the dough for 30 minutes before baking helps them hold their shape