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Coffee Toffee Shortbread Cookies

Delightful cookies with a rich buttery flavor and crunchy toffee bits, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 130
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for better creaming.
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 cup ground coffee (instant or finely ground) Adjust according to taste preference.
  • pinch none salt
For the mix-ins
  • 1/2 cup toffee bits Consider using crushed hard candy or chocolate-covered toffee if unavailable.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes with a hand mixer.
  3. Gradually add the flour, cornstarch, and pinch of salt to the butter mixture. Mix on low speed until just combined.
  4. Stir in the ground coffee and toffee bits until evenly distributed throughout the dough.
  5. Using your hands or a cookie scoop, form the dough into small balls (about 1 inch in diameter) and place them on the lined baking sheet, spacing them a couple of inches apart.
  6. Gently press down each cookie with the bottom of a glass to flatten slightly.
Baking
  1. Place the baking sheet in the preheated oven and bake for about 20 minutes or until the edges are lightly golden.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week. Refrigerate for two weeks or freeze for up to three months. Reheat in the oven at 250°F (120°C) for 5-7 minutes to restore crunch.