Today we’re sharing a recipe for Slice and Bake Butter Toffee Shortbread Cookies. These easy Slice and Bake Shortbread Cookies are rich and buttery, making them perfect for your holiday baking or to enjoy with your afternoon coffee or tea.
What are Slice and Bake Butter Toffee Shortbread Cookies?
These are definitely not your average Shortbread cookies as toffee bit are not called for in a typical shortbread recipe. But these toffee bits add a delicious caramel like flavor that takes them to a whole new level.
This shortbread recipe is versatile in that you customize it in a number of ways. If you wanted to add mini chocolate chips with the toffee chips or to dip them halfway in melted chocolate. You could also add dried fruit and nuts. But you could always just leave any additions out and just make a classic shortbread cookie.
If you’ve never had or made a shortbread cookie before, you are in for a treat. They are not an overly sweet cookie but are very rich in butter flavor. Meaning you want to use a good quality butter to make this recipe. You can use salted butter but be sure to omit the salt from the recipe. A shortbread cookie is called short meaning crumbly as there are no leavening agents (such as baking powder, baking soda, or yeast) used in shortbread.
Slice and Bake Butter Toffee Shortbread Cookies
These easy Slice and Bake Shortbread Cookies are rich and buttery, making them perfect for your holiday baking or to enjoy with your afternoon coffee or tea.
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour
- 1/2 cup toffee bits
Cream together the butter and sugar in a large bowl or stand mixer. Beat in the vanilla, salt, and then the flour. Stir in the toffee bits.
Roll the dough into a log about 12 to 14 inches long, wrap it in plastic wrap, and refrigerate until chilled (about 2 hours in the fridge or 20 minutes in the freezer)
Preheat the oven to 325F and line 2 large baking sheets with parchment paper or silpat liners.
Slice the dough into slices about 3/4 of an inch thick and arrange them on the prepared baking sheets. Bake until the cookies are sandy colored on the bottom and along the outside but not browned, about 20 to 25 minutes.
Cool completely on the trays before removing.
Make-Ahead: You can make this dough ahead of time and store it wrapped in the fridge for up to 2 weeks or wrapped in the freezer for up to 3 months (if freezing the dough, let it thaw overnight in the fridge before baking).
This is one of those recipes that is great to have up your sleeve for cookie exchanges, for holiday baking, or anytime you feel like having a special afternoon treat.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.