Espresso Shortbread With Toffee (Printable Version)

Buttery espresso-infused shortbread packed with sweet toffee bits for the 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

# Preparation Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat butter and powdered sugar in a large bowl until light and fluffy, about 2–3 minutes.
03 - Mix in instant espresso powder and vanilla extract until thoroughly combined.
04 - Gradually add flour and salt. Mix just until dough forms a cohesive ball.
05 - Gently fold toffee bits into dough by hand until evenly distributed.
06 - Scoop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart. Flatten slightly with hand or glass bottom.
07 - Bake for 16–18 minutes until edges are lightly golden.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • They strike that perfect balance between sophisticated coffee flavor and childhood nostalgia from the toffee bits
  • The dough comes together in minutes but tastes like something from a fancy pastry case
  • They manage to be both delicate enough for afternoon tea and substantial enough for serious coffee dunking
02 -
  • These spread more than you'd expect, so give them that full 2 inches of breathing room on the baking sheet
  • The toffee bits can get quite hot and almost liquid in the oven—let the cookies cool completely before storing or they'll stick together
  • If your kitchen runs warm, chill the dough for 15 minutes before baking to help them hold their shape
03 -
  • Use a cookie scoop instead of spoons so every bakes uniformly and looks professional
  • Rotate the baking sheets halfway through if your oven has hot spots like mine does

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