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 (such as Heath or homemade)

# Step-by-Step:

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 Advice:

01 -
  • These cookies strike that perfect balance between sophisticated coffeehouse flavors and nostalgic home-baked comfort
  • The toffee bits create these incredible buttery puddles throughout the dough that make every bite feel like a tiny surprise
02 -
  • Do not overbake these—shortbread continues cooking on the hot baking sheet and should remain pale and tender, never crisp or browned throughout
  • The dough will feel soft and slightly sticky but that's exactly right—if it firms up too much in the fridge, let it warm slightly before scooping
03 -
  • Room temperature ingredients are the difference between tender shortbread and tough cookies—if your butter is still cold from the fridge, cut it into cubes and let it sit for 30 minutes
  • Weighing your ingredients produces the most consistent results, especially with flour, which can vary dramatically depending on how you scoop it

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