Espresso Shortbread With Toffee (Printable Version)
Buttery espresso-infused shortbread packed with sweet toffee bits for the perfect coffee companion.
# What You 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
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter and powdered sugar together with a mixer until light and fluffy, about 2–3 minutes.
03 - Mix in the instant espresso powder and vanilla extract until well combined.
04 - Gradually add the flour and salt. Mix just until the dough comes together.
05 - Fold in the toffee bits by hand, distributing them evenly throughout the dough.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the bottom of a glass.
07 - Bake 16–18 minutes, or until the edges are lightly golden.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The espresso flavor is subtle enough for coffee skeptics but present enough to satisfy true lovers
- These come together in under 30 minutes with ingredients you probably have
- They freeze beautifully so you can bake half now and half later
02 -
- These look done before they actually are. Pull them when edges are golden or you will end up with hard cookies
- Room temperature butter means you can press your finger into it and leave an indent without force
- The dough keeps in the refrigerator for three days if you want to bake fresh cookies daily
03 -
- Chill the dough for 30 minutes if your kitchen is warm and the butter feels soft
- Rotate the baking sheets halfway through baking for even browning
- Sprinkle flaky salt on top immediately after baking for a salted caramel variation