Espresso Shortbread With Toffee (Printable)
Buttery espresso-infused shortbread loaded with sweet toffee bits, ideal alongside your morning coffee.
# 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
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - 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 Advice:
01 -
- The espresso deepens the butter flavor without making these taste like coffee candy
- They're ridiculously simple but impressive enough for gift giving or hosting
02 -
- Shortbread continues to firm up as it cools, so removing them from the oven when they look slightly underbaked is the secret to perfectly tender cookies
- Room temperature ingredients are non negotiable here—cold butter creates lumpy dough that wont cream properly
03 -
- Weigh your ingredients if possible—baking by weight is more accurate and produces consistent results every time
- If your dough feels too soft to work with, chill it for 15–20 minutes before scooping