This recipe is called Easy Toffee Shortbread for a reason. There is no need to refrigerate the dough prior to baking. They are also so fun to make because you can be very creative with the goodies you add to the dough and the toppings! This Easy Toffee Shortbread recipe is a very basic dough recipe. While they are delicious if you bake them with nothing else, they are even better when you add to them! That allows for your creativity to run wild!
You can be very creative with all of the goodies you add to the dough! I love using toffee bits or candied pecans, we love the sweet crunch they add to the cookie. That is why this recipe is called Easy Toffee Shortbread. You can even dip the cooled cookie into some melted chocolate, butterscotch or caramel chips, leaving them to harden on some parchment paper. The truth is there are so many options! Check out the category Options in the recipe itself for a list of suggestions! Try different combinations! It’s dessert! We are allowed to go a little crazy right? Be sure to let us know if you come up with winning combination!
You have to take a peek at our video for Easy Toffee Shortbread! You will love how easy this recipe is!
- 1 3/4 cups flour
- 1 cup butter, unsalted, softened or 2 sticks
- 2/3 cup powdered or icing sugar
- 1/4 cup cornstarch
- 1 tsp vanilla
- 1/4 tsp salt
Options, more or less to taste
- 3/4 cup toffee bits, Heath or Skor
- 3/4 cup chocolate, caramel or butterscotch chips
- 1/4-1/2 cup peppermints or candy canes, crushed
- 1/4-1/2 cup candied pecans, crushed or chopped
- 1/4-1/2 your favorite nuts, crushed or chopped
- 1/2 cup chocolate or butterscotch chips, melted Once cool you can dip the cookies into the melted chocolate and top with any additional toppings as you like. Let cookies cool completely on a cooling rack until the chocolate is set.
- 1/4 cup sprinkles or sparkles sprinkled on top or mixed in before baking
Preheat oven to 325 degrees. Prepare a rimmed baking sheet with butter, parchment paper or cooking spray. Set aside.
In a medium sized bowl combine the flour, cornstarch and salt, set aside.
Make sure the butter is room temperature and soft. Grab a medium bowl and cream the butter, vanilla and icing or powdered sugar together until smooth and fluffy. I usually use a handheld mixer to do this on a low to medium speed.
Gradually blend in the flour mixture. This will gradually come together as a dough. As it thickens I grab a spoon to finish it off.
Then stir in the Heath or Skor Toffee Bits or whatever option you have decided to use, if any.
You have 2 options here. First, you can scoop dough into 1 1/2 to 2 inch rounds. Flatten cookies slightly to between 1/2 to 3/4 of an inch thick. Secondly, you can roll out your dough until it is about 1/2 inch thick and use cookie cutters to make desired cookie shapes. That is up to you.
Place cookies about 1 1/2 inches apart. Bake for about 20 minutes,or until the edges are just starting to brown. This recipe makes produces around 14 big cookies. You can make them smaller or depending on the size of your cookie cutter start checking your cookies at about 10 minutes and watch for the cookies to start to brown around the edges. Allow cookies to cool for at least five minutes before moving them on to wire racks.