Toffee Shortbread Cookies at Home

Flavorful Toffee Shortbread Cookies showcase crisp sugared edges dipped or drizzled in chocolate. They’re the reliable holiday cookie!

For similar shortbread-style cookies, try these Thumbprint Cookies (raspberry-almond flavored), Coconut Thumbprint cookies, or my ultimate “plain” Shortbread Cookies!

author’s note

Buttery Shortbread With A Toffee Twist!

To me, shortbread cookies are a Christmas classic, and these ones are reliable for the holiday season.

This recipe is adapted from one of my all-time favorites in Alison Roman’s Dining In cookbook. Her chocolate chip shortbread cookie went viral a while back, so of course, I had to give it a try.

I’ve yet to find a shortbread cookie It is satisfying to as much, so this version is a twist on hers. It’s incredibly buttery, full of flavor, and packed with toffee! And the chocolate drizzle? It takes these cookies to a whole new level.

How To Make Toffee Shortbread Cookies:

Full recipe is below but here are some tips while you’re maing it!

1. Butter and sugars: Scrape the bowl as needed to ensure everything mixes evenly.
2. Add extracts, salt, cornstarch, and flour: Don’t overmix to keep the cookies tender.
3. Fold in toffee: Divide dough into two logs and roll them smooth using plastic wrap to prevent warming the dough.
4. Chill and slice: Chilling is key for the right texture and flavor, so don’t skip this step!
5. Chocolate drizzle: Use a plastic bag to drizzle the chocolate for a clean, straightforward finish.

Tips for making Toffee Shortbread Cookies:

• Use high-quality butter: Butter is the main ingredient, so choose a good brand and avoid margarine or spreads.
• Roll uniform logs: Even logs of dough make for better-looking cookies.
• Roll in sugar: Brush cookies with a beaten egg and roll in sugar for a crispy edge, or simply toss in granulated sugar for a quicker method.

Storage Tips:

• Store cookie dough (tightly wrapped) for up to 1 week in the fridge.
• To freeze: Cut chilled dough into rounds and freeze individual rounds on a sheet pan in the freezer. Once frozen, move to an airtight bag and store in the freezer for up to 1 month.
• Store baked cookies in an airtight container or in plastic wrap at room temperature.

More Cookie Recipes:

Desserts

Chocolate Mint Cookies

Desserts

Chewy Oatmeal Cookie Recipe

Desserts

Almond Joy Cookies Recipe

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 (skippable)
• 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)

Method

1. Using a hand mixer or stand mixer (fitted with the paddle attachment), beat together butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes. Scrape the sides of the bowl as needed.
2. Beat in vanilla extract, almond extract, salt, and cornstarch just to combine. Add in flour and again beat to just combine. Don’t overmix.
3. Fold in the chopped toffee and gently knead the dough together. It will seem crumbly at first!
4. Divide dough in 2 equal halves. Form each half into a log shape that is 9 to 9.5 inches long and about 2 inches in diameter. Roll it on the counter to help smooth it out. (Use plastic wrap to avoid touching the dough with hands and warming the butter too much.) Wrap tightly in plastic wrap and place in the fridge to chill for 2 hours.
5. Heat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat. Pour the cane sugar onto a large, flat plate and keep nearby. Remove one log at a time from the fridge and remove plastic wrap. Brush the outside of the dough with the beaten egg. Immediately roll the dough log in the cane sugar on the plate.
6. Slice each log into 1/2-inch thick cookies. Place cookies on the prepared tray. Bake until edges are just beginning to lightly brown, about 8–11 minutes. Watch carefully to avoid overbaked cookies!
7. Remove from oven and move to a cooling rack. Allow to cool completely.
8. Add chocolate to a bowl and microwave (at 50% power) in bursts of 20 seconds, stirring between each burst for 15 seconds until chocolate is melted and smooth.
9. move the chocolate to a resealable plastic bag and cut off a corner. Drizzle completely cooled cookies with chocolate and allow chocolate to harden at room temperature.