Shortbread cookies have always been a holiday favorite for me and my family. Every chance I get to elevate a recipe, I take it. I took regular shortbread cookies and elevated the recipe to give you these Brown Butter Toffee Shortbread Cookies. They’re egg-less (as normal shortbread is) and they’re one of my few, easy, slice and bake cookies!
THE TOFFEE SHORTBREAD COOKIES EXPLAINED:
These shortbread cookies will be a favorite that you’ll never stop making because they are brown buttery, delectable, and filled to the brim with crunchy toffee pieces! As you can see, they’re soft on the inside, crispy on the outside, and baked to golden perfection.
FAQS:
does this dough have to be chilled?
yes. since shortbread is majority butter, it needs to stay cold so the dough doesn’t melt before it hits the oven. it will result in a thinner cookie that will spread more in the oven.
how should these cookies be stored?
in an airtight container at room temperature.
HOW TO MAKE THESE SHORTBREAD COOKIES:
brown the butter:
Brown butter in a small saucepan, stirring constantly over low-medium until it gets foamy and starts to turn an amber/honey color. Remove from heat and pour into a separate bowl and place in the refrigerator until solid but softened.
make the dough:
Beat butter, both sugars, and vanilla extract until light and fluffy. Add in flour and salt, mix until just combined. There will be large pieces of dough. Fold in toffee pieces
chill the dough:
Divide the dough in half and roll each half into a 6 1/2-inch log, using the plastic wrap to help shape the soft dough. Wrap logs tightly in plastic wrap and chill for 1 hour in the refrigerator.
slice and bake cookies:
Preheat oven to 350°F and grease cookie sheet and line with parchment paper so it sticks. Using a sharp knife, cut logs into ¼ – inch rounds. Place rounds 2 inches apart on cookie sheets. This part is optional, but you can gently press rounds with the bottom of a flat bottom glass to make them level. Chill for 20 minutes in the refrigerator.
Bake for about 15 minutes, rotating pans halfway through, until very lightly golden and edges are set. Cool for 5 minutes on cookie sheets, then transfer to a wire rack to cool completely.
grocery list:
- butter, browned
- granulated sugar
- brown sugar
- vanilla extract
- salt
- flour
- toffee bits
equipment list:
*link to my amazon storefront to purchase equipment*
- good knives
- cookie sheet
Toffee Shortbread Cookies
Ingredients
- 1 cup brown butter solidified but soft
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 3/4 cups flour
- 1/2 cup toffee bits
Instructions
- Brown butter in a small saucepan, stirring constantly over low-medium until it gets foamy and it starts to turn an amber/honey color. Remove from heat and pour into a separate bowl and place in the refrigerator until solid but softened.
- Beat butter, both sugars, and vanilla extract until light and fluffy. Add in flour and salt, mix until just combined. There will be large pieces of dough. Fold in toffee pieces
- Divide the dough in half and roll each half into a 6 1/2-inch log, using the plastic wrap to help shape the soft dough. Wrap logs tightly in plastic wrap and chill for 1 hour in the refrigerator.
- Preheat oven to 350°F and grease cookie sheet and line with parchment paper so it sticks. Using a sharp knife, cut logs into ¼ - inch rounds. Place rounds 2 inches apart on cookie sheets. This part is optional, but you can gently press rounds with the bottom of a flat bottom glass to make them level. Chill for 20 minutes in the refrigerator.
- Bake for about 15 minutes, rotating pans halfway through, until very lightly golden and edges are set. Cool for 5 minutes on cookie sheets, then transfer to a wire rack to cool completely.
Nutrition
If you loved this recipe for Brown Butter Toffee Shortbread Cookies make sure to check out my M&M Shortbread Cookies and my Orange Cranberry White Chocolate Cookies
