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Espresso Shortbread Cookies with Toffee Bits Recipe

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★★★★★

4.5 from 86 reviews

Delight in these rich and buttery Espresso Shortbread Cookies, enhanced with a subtle coffee flavor from instant espresso powder and a delightful crunch from finely chopped chocolate-covered toffee. Perfectly crisp with a tender crumb, these cookies are dusted with confectioners’ sugar for an elegant finish, making them an irresistible treat for coffee and dessert lovers alike.

Ingredients

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Espresso Mixture

  • 1 tablespoon instant espresso powder
  • 1 tablespoon boiling water

Cookie Dough

  • 1 cup unsalted butter, room temperature
  • 2/3 cup confectioners’ sugar, plus extra for dusting
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 chocolate covered toffee bar (3.5–4 ounces), finely chopped

Instructions

  1. Dissolve Espresso Powder: In a very small bowl, dissolve the instant espresso powder in boiling water, stirring until fully combined and set aside.
  2. Cream Butter and Sugar: Using an electric mixer, beat the room temperature butter and 2/3 cup confectioners’ sugar for about 3 minutes at medium speed until the mixture is light and fluffy.
  3. Add Flavorings: Incorporate the vanilla extract and the dissolved espresso mixture, beating until everything is fully blended.
  4. Add Flour: Gradually add the all-purpose flour while mixing at low speed, ensuring the mixture is just combined to avoid overworking the dough.
  5. Fold in Toffee: Gently fold in the finely chopped chocolate-covered toffee bar pieces, distributing them evenly throughout the dough.
  6. Prepare Dough for Refrigeration: Transfer the dough into a gallon-size zipper-lock plastic bag, leaving the bag open.
  7. Shape Dough: Roll the dough inside the bag into a rectangle approximately 9 inches by 11 inches and ¼ inch thick, making sure the plastic is smooth to prevent dough creases.
  8. Chill Dough: Seal the bag, pressing out as much air as possible, and refrigerate the dough for a minimum of 2 hours up to 2 days to firm it up.
  9. Preheat Oven: When ready to bake, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  10. Slice Dough: Open the plastic bag and carefully transfer the chilled dough onto a cutting board. Using a sharp knife or cookie cutter, cut into desired shapes or rectangles.
  11. Prepare Cookies for Baking: Place the cut cookies onto the prepared baking sheet and use a fork to poke decorative holes in each cookie for a classic shortbread look.
  12. Bake Cookies: Bake in the preheated oven for 18 to 20 minutes, until edges are lightly golden and cookies are set.
  13. Dust with Sugar: While still warm, dust the cookies with additional confectioners’ sugar for a sweet, snowy finish.
  14. Cool and Store: Allow cookies to cool completely on a wire rack. Store airtight at room temperature, where they will remain delicious for up to 3 weeks.

Notes

  • For best flavor, chill the dough overnight to allow the espresso and toffee flavors to fully develop.
  • If a chocolate-covered toffee bar is unavailable, substitute with a mixture of chocolate chips and toffee bits.
  • Ensure butter is softened to room temperature for easier mixing and smoother dough texture.
  • Use a sharp knife for clean cookie edges if not using a cookie cutter.
  • These cookies pair wonderfully with a cup of coffee or espresso for an enhanced flavor experience.

Keywords: espresso shortbread cookies, coffee cookies, chocolate toffee cookies, buttery cookies, shortbread, espresso dessert

Find it online: https://nayabaker.com/espresso-shortbread-cookies-with-toffee-bits-recipe/