Easy Toffee Shortbread Cookies
This easy toffee shortbread cookie recipe is loaded with Heath Bar, Skor toffee bits, and more. It's a melt in your mouth shortbread cookie recipe that everyone loves.
Servings: 14 cookies
Calories: 276kcal
Ingredients
- 1 ¾ cups flour
- 1 cup unsalted butter softened , 2 sticks
- ⅔ cup powdered or icing sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup toffee bits Heath or Skor bars, crushed
Options, more or less to taste
- ¾ cup chocolate, caramel or butterscotch chips
- ¼-½ cup peppermints or candy canes crushed
- ¼-½ cup candied pecans crushed or chopped
- ¼-½ your favorite nuts crushed or chopped
- ½ 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.
- ¼ cup sprinkles or sparkles sprinkled on top or mixed in before baking
Cranberry and Pistachio Shortbread
- ¼-⅓ cup dried cranberries
- ¼-⅓ cup pistachios shelled, chopped
Instructions
- 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 instead.
- Scoop dough into 1 ½ to 2 inch rounds. Flatten cookies slightly to between ½ to ¾ of an inch thick.
- Place cookies about 1 ½ inches apart. Bake for about 20 minutes,or until the edges are just starting to brown. This recipe makes produces around 14 big cookies 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.
Video
Notes
- Be sure the butter is fully softened. It makes mixing easier and results in the best toffee shortbread cookie texture.
- Begin to check your cookies after about 10 minutes so you can remove them as soon as the edges start to brown.
- Always let your cookies cool on the cookie sheet first to allow for carry-over baking.
Nutrition
Calories: 276kcal | Carbohydrates: 28g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 61mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 551IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg