Imagine a cookie so irresistibly rich and decadent that it transforms an ordinary moment into a sweet celebration. These Slice and Bake Butter Toffee Shortbread Cookies are not just a treat; they're a culinary experience that combines the melt-in-your-mouth texture of classic shortbread with the caramel-like crunch of toffee bits. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies right from your own kitchen, with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup toffee bits
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add vanilla extract to the butter mixture and mix until well incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the toffee bits using a rubber spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a piece of plastic wrap and shape into a log approximately 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour to firm up the dough.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator and unwrap. Using a sharp knife, slice the dough into 1/4-inch thick rounds.
- Place the cookie rounds about 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Butter Temperature Matters: Ensure your butter is softened but not melted. Room temperature butter creates the perfect creamy base for your cookies.
- Chill for Success: Don't skip the refrigeration step! Chilling the dough helps prevent spreading and maintains the cookies' shape during baking.
- Slice Evenly: Use a sharp knife and aim for consistent 1/4-inch thick slices to ensure uniform baking.
- Toffee Tip: For extra toffee flavor, you can lightly toast the toffee bits before adding them to the dough.
- Storage Hack: To keep cookies fresh, store in an airtight container with a piece of bread to maintain moisture.
- Make-Ahead Magic: The cookie dough log can be refrigerated for up to 3 days or frozen for up to a month, making it perfect for spontaneous baking!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 13g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 25mg
