Espresso Shortbread With Toffee (Printable)

Buttery shortbread infused with espresso and loaded with sweet toffee chunks 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

# Directions:

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 Tips:

01 -
  • The texture is impossibly buttery and tender, like a cloud that somehow still has substance
  • They strike that rare balance of being fancy enough for guests but simple enough for Tuesday afternoons
  • The espresso powder gives depth without making them taste like straight coffee
02 -
  • Overbaking is the enemy—these should stay pale on top and only just golden at the edges
  • The dough will feel soft and slightly sticky, but that how it is supposed to be, so do not add more flour
  • Room temperature ingredients make or break this recipe, so plan ahead
03 -
  • Grind your toffee bits from candy bars if you want bigger chunks and more texture
  • Dip half of each cooled cookie in melted dark chocolate for an even more indulgent version
  • A tiny pinch of flaky sea salt on top before baking makes the espresso flavor really sing

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