Simple, delightful toffee shortbread cookies to enjoy with a cup of tea. Dip them in dark chocolate and a sprinkle of sea salt, for that extra little bit of indulgence.

toffee shortbread

How do you unwind? Reading a good book? Flipping on a favorite movie? Catching up with girlfriends? Maybe you’re just drawing a blank on this one? It’s been so long since you took a moment to yourself and you need some inspiration?

I hear you… and I’ve got the perfect remedy. 

INGREDIENTS NEEDED TO MAKE SHORTBREAD TOFFEE COOKIES:

HOW TO MAKE SHORTBREAD TOFFEE COOKIES:

1. In a small bowl, whisk the flour and salt together. Set aside.
2. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in the toffee bits. Form the dough into a log shape (about 2″ in diameter) and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
3. When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
4. Unwrap dough and slice into circles, about ½″ thick. Place shortbread cookie son the prepared baking sheet and bake for 15-18 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire cooling rack.
5. Put the chocolate chips in a microwave safe bowl and melt, stirring every 30 seconds until melted. Dip the shortbread cookies in the melted chocolate and sprinkle with a pinch of sea salt. Lay on a piece of parchment paper or wax paper to set up. Once chocolate is completely dried, enjoy!

I love to take a minute or two with a cup of tea and these shortbread cookies—sweet, buttery confections that melt in your mouth. I also dip them in dark chocolate, for that extra little bit of indulgence.

Shortbread is made with simple, minimal ingredients, which makes it a perfect pairing for a cup of tea or coffee.

Start with butter, flour, sugar, etc. Then, add toffee pieces to the dough.

handy tools to easily make these shortbread cookies:

• stand mixer – mixing, blending, whipping…THE BEST
• silicone baking sheets – nonstick, nothing to throw away, easily washable

Bake at 350 for  15 minutes. Once cooled, dip half in melted dark chocolate and sprinkle with sea salt.

The combo of sea salt and dark chocolate is amaaazing, guys. Don’t miss out.

Allow chocolate to harden, then enjoy!

frequently asked questions

What is the difference between spritz and shortbread cookies?

There is an egg in the spritz dough, but that is the only ingredient difference. Also, the spritz dough is mixed and then immediately baked, while the shortbread cookies are rolled and chilled.

Why are my shortbread cookies so crumbly?

Make sure to use cold butter and do not overmix the dough.

Does shortbread spread when cooking?

Yes, but you can prevent this by chilling the dough before you bake it. If you are rolling it out, then cut the shapes and chill the pan in the fridge for a few minutes. If just slicing the dough, make sure you chill the dough, then slice and bake.

Love these toffee shortbread cookies? Check out the popular Caramel Toffee No-Bake Mini Cheesecakes!

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Yield: 2 dozen

Toffee Shortbread Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Simple, delightful toffee shortbread cookies to enjoy with a cup of tea. Dip them in dark chocolate and a sprinkle of sea salt, for that extra little bit of indulgence.

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Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon salt, plus a sprinkle of sea salt
• 1 cup unsalted butter, at room temperature
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup toffee bits
• 1 cup, dark chocolate chips

Instructions

1. In a small bowl, whisk the flour and salt together. Set aside.
2. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract. Slowly add in the flour mixture and mix until just combined. Stir in the toffee bits. Form the dough into a log shape (about 2" in diameter) and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
3. When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
4. Unwrap dough and slice into circles, about ½" thick. Place shortbread cookie son the prepared baking sheet and bake for 15-18 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire cooling rack.
5. Put the chocolate chips in a microwave safe bowl and melt, stirring every 30 seconds until melted. Dip the shortbread cookies in the melted chocolate and sprinkle with a pinch of sea salt. Lay on a piece of parchment paper or wax paper to set up. Once chocolate is completely dried, enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 186Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 56mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g

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