Toffee Shortbread Cookies are buttery, tender, and loaded with crunchy toffee bits that add just the right amount of sweetness and crunch. These cookies combine the classic simplicity of traditional shortbread with a delightful twist of caramelized toffee. Whether you’re baking for a cozy afternoon treat, a festive holiday gathering, or just because you crave something sweet and buttery, Toffee Shortbread Cookies deliver. In this article, you will find easy-to-follow instructions, helpful tips, and variations to make this recipe your own.
Why You’ll Love These Toffee Shortbread Cookies
Toffee Shortbread Cookies bring together the rich buttery flavor of classic shortbread and the irresistible crunch of toffee. The texture is crisp and delicate on the outside while tender in the center. Because the dough uses cold butter and simple pantry ingredients, preparation is straightforward and satisfying. These cookies stay fresh for weeks when stored properly, making them perfect for holiday cookie platters, gifting, or preparing ahead. The toffee bits add bursts of buttery caramel sweetness that elevate the humble shortbread into something truly indulgent.
Ingredients
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12 ounces unsalted butter (1½ cups), cold
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7 ounces white granulated sugar (1 cup)
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2 teaspoons pure vanilla extract
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1 pound unbleached all‑purpose flour (about 3⅓ cups)
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½ teaspoon kosher salt
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8 ounces toffee bits (about 1⅓ cups), for example a bag of chocolate covered toffee bits or a toffee bar chopped into small chunks.
Step‑by‑Step: How to Make Toffee Shortbread Cookies
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Preheat your oven to 300°F (about 150°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
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Cut the cold butter into chunks and place in the bowl of a stand mixer (or a large mixing bowl if mixing by hand). Add the sugar. Cream the butter and sugar together until fairly smooth and light, but because the butter is cold, the mixture will remain quite firm.
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Add the vanilla extract and mix until incorporated.
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In a separate bowl combine the flour and salt. Gradually add the flour mixture to the butter‑sugar mixture. Mix just until a stiff dough forms. Do not overmix. The dough will appear dry and firm.
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Add the toffee bits to the dough. Use the mixer at low speed to begin incorporating them, then finish by hand to ensure the toffee bits are evenly distributed without crushing them. The dough will become slightly softer but still firm.
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Use a small cookie scoop (about 1¾ inch) or lightly over one tablespoon of dough to form evenly sized cookie balls. Roll each ball between your palms until smooth and round. Place the balls on the parchment-lined baking sheets about 2 inches apart.
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Flatten each ball gently using a cookie stamp dipped in granulated white sugar, or the bottom of a glass. The sugar will help prevent sticking and add a delicate sparkle.
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Bake in the preheated oven for 18 to 22 minutes. Check the cookies around 18 minutes — the edges should be set but the centers should still look slightly soft. They will firm up as they cool.
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Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
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Cold butter makes a big difference: using cold butter rather than softened helps ensure a crumbly, crisp texture — characteristic of shortbread.
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Chill the dough slightly if it becomes too soft during mixing; this helps maintain shape when forming balls.
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Use a light hand when mixing and forming dough: overworking can lead to tough cookies.
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Press cookies gently — you want them flattened, not smashed — which yields a tender crumb.
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Use parchment or silicone baking mats for even baking and easy cleanup.
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Let cookies cool completely before storing — this helps retain crispness.
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Store cookies in an airtight container to keep them fresh and crunchy for weeks. If your kitchen is humid, consider adding a small paper towel in the container to absorb excess moisture.
Substitutions And Variations
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Butterscotch or dark chocolate toffee bits: If you prefer a different flavor profile, try substituting the classic milk chocolate toffee bits with butterscotch, dark chocolate, or even plain butter toffee.
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Toffee bar chunks: In place of pre-packaged toffee bits, chop a toffee bar (such as a hard toffee or almond toffee bar) into small chunks. This can give bits of irregular size and a deeper toffee flavor.
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Add nuts: For extra crunch, fold in ⅔ to 1 cup chopped nuts — such as pecans, walnuts, or almonds — along with the toffee bits.
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Spiced shortbread: Stir in a pinch of ground cinnamon or nutmeg for a warm, cozy flavor twist.
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Mini cookies: Use a smaller scoop or half-tablespoon of dough to make bite-sized cookies — bake for slightly less time (around 16–18 minutes).
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Drizzle or dip: Once cooled, drizzle melted chocolate over the cookies or dip half into melted chocolate for a decadent finish.
Storage Instructions
Once completely cooled, store your Toffee Shortbread Cookies in an airtight container at room temperature. Layer them with parchment or wax paper to prevent sticking. Stored this way, they will stay fresh and crisp for up to three weeks. If preferred, you can freeze the cookies, individually wrap in plastic wrap or store in a freezer‑safe container — for up to two months. Thaw at room temperature before serving for the best texture.
Nutritional Information
Estimated nutrition per cookie (based on a batch of 36):
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Calories: ~125–140 kcal
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Fat: ~8–9 g (mostly from butter and toffee bits)
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Carbohydrates: ~13–14 g (sugar, flour, toffee bits)
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Protein: ~1.5–2 g
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Sodium: ~45–55 mg
Serving Suggestions
To get the most enjoyment from Toffee Shortbread Cookies, serve them with:
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A warm cup of tea or coffee — the buttery sweetness pairs beautifully with a robust black tea or a creamy latte.
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A glass of cold milk — especially delightful for kids or as an afternoon snack.
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Cheesecake-style desserts — crumbled cookies make a great crunchy topping for ice cream or whipped cream.
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Gift boxes or holiday cookie platters — their sturdiness and long shelf life make them ideal for gifting.
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Dessert plates alongside fruit tarts or chocolate-based desserts for a balance of textures and sweetness.
Frequently Asked Questions About Toffee Shortbread Cookies
What’s the best way to tell when the cookies are fully baked?
You’ll know the cookies are ready when the edges are firm and set, while the centers remain slightly soft and light in color. Avoid baking until browned — they continue to firm up as they cool.
Can I use salted butter instead of unsalted?
Salted butter can be used if that’s what you have available. Just reduce or omit the added kosher salt to keep the flavor balanced.
My dough seems too crumbly and does not stick when I try to scoop it. What should I do?
If the dough is too crumbly, it likely needs a bit more moisture or warmth. Try adding one teaspoon of cold water or milk at a time, mixing gently until the dough just holds together. Alternatively, let the dough rest at room temperature for 10–15 minutes, or give it a quick, gentle knead by hand. Avoid overworking the dough though, as that can make the cookies tough.
Why do my cookies lose their crispness after a few days?
Shortbread cookies, especially ones with toffee bits, are best enjoyed when they stay dry. If stored in a humid place or without an airtight seal, they can absorb moisture and become soft. Always store them in a tightly sealed container, ideally at room temperature. Including a small piece of parchment or a paper towel can help absorb excess moisture and maintain crispness.
Final Thoughts
Thank you for taking the time to bake along with me and try this Toffee Shortbread Cookies recipe. I love how simple ingredients and a bit of patience transform into buttery, crunchy cookies that feel both classic and special. Once you taste the buttery shortbread and the satisfying crunch of toffee, you will understand why these cookies become a favorite. I hope this recipe brings warmth, comfort, and sweet memories to your kitchen. Enjoy baking, and may your cookie jar be forever full. Happy baking and enjoy every bite.
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Toffee Shortbread Cookies
- Total Time: 35 minutes
- Yield: About 36 cookies 1x
Description
Toffee Shortbread Cookies are buttery, crisp, and loaded with sweet toffee bits. A simple, classic cookie with a crunchy twist.
Ingredients
12 oz unsalted butter (cold)
1 cup granulated sugar
2 tsp pure vanilla extract
3⅓ cups unbleached all-purpose flour
½ tsp kosher salt
1⅓ cups toffee bits (Heath Milk Chocolate or chopped toffee bar)
Instructions
-
Preheat your oven to 300°F (about 150°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
-
Cut the cold butter into chunks and place in the bowl of a stand mixer (or a large mixing bowl if mixing by hand). Add the sugar. Cream the butter and sugar together until fairly smooth and light — but because the butter is cold the mixture will remain quite firm.
-
Add the vanilla extract and mix until incorporated.
-
In a separate bowl combine the flour and salt. Gradually add the flour mixture to the butter‑sugar mixture. Mix just until a stiff dough forms. Do not overmix. The dough will appear dry and firm.
-
Add the toffee bits to the dough. Use the mixer at low speed to begin incorporating them, then finish by hand to ensure the toffee bits are evenly distributed without crushing them. The dough will become slightly softer but still firm.
-
Use a small cookie scoop (about 1¾ inch) or lightly over one tablespoon of dough to form evenly sized cookie balls. Roll each ball between your palms until smooth and round. Place the balls on the parchment-lined baking sheets about 2 inches apart.
-
Flatten each ball gently using a cookie stamp dipped in granulated white sugar, or the bottom of a glass. The sugar will help prevent sticking and add a delicate sparkle.
-
Bake in the preheated oven for 18 to 22 minutes. Check the cookies around 18 minutes — the edges should be set but the centers should still look slightly soft. They will firm up as they cool.
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Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use cold butter for a crisp shortbread texture. Dough will be stiff but softens slightly with hand mixing. Cookies stay fresh for weeks in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7 g
- Carbohydrates: 14 g
- Protein: 1.5 g