Espresso Shortbread with Toffee (Printable)

Buttery espresso-infused shortbread loaded with sweet toffee chunks for a 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 Steps:

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.

# Helpful Tips:

01 -
  • These cookies solve the eternal dessert dilemma by combining your afternoon coffee break with something sweet and crumbly
  • The toffee creates these incredible chewy pockets that contrast perfectly with the tender, melting shortbread texture
02 -
  • I once accidentally used coffee granules instead of espresso powder, and the texture was unpleasantly gritty; instant espresso dissolves completely, which is why it works here
  • Overbaking is the biggest mistake you can make with shortbread; pull them from the oven when they just start to color, and they'll firm up as they cool
03 -
  • Room temperature ingredients are absolutely crucial; cold butter won't cream properly, and your cookies will be dense instead of tender
  • Let the baking sheets cool completely between batches, or the dough will start melting before it hits the oven and spread too much

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