If you’re looking for a unique cookie and you love a bit of crunch, these Toffee Shortbread Cookies are for you! This is a family recipe that I’ve added toffee too for a bit of extra flavor. They’re soft with a bit of buttery texture and then the toffee adds crunch. I always double the recipe because everyone who tries one can’t stop at just one. They’re divine with coffee and while they’re great for the Christmas season – I make them all year round as a treat.

I moved my parents out of my childhood home and I was helping them box things up when I found this recipe. Like many heirloom recipes, it was written in beautiful cursive by my Grandmother. I asked my mom if I could keep a few of her recipes and the recipe has now become a treasure.

Shortbread is a unique cookie because you don’t need eggs. It doesn’t have multiple leavening agents in it. That helps attribute to the dense rich texture and brings out the buttery flavor. I’ve actually been in a pinch before, when we’ve had guests coming, and didn’t have any eggs to make dessert. The answer is always shortbread! It’s a saving grace when you’ve got no eggs in the house.

So grab your rolling pin and plenty of butter, because this recipe is a keeper. I hope you love it as much as my family does it becomes a classic in your home too!

Looking for more great cookie recipes? Whether it’s for the holidays or just as a delicious treat, these are some reader favorites:

• Chewy Spiced Rum Chocolate Chip Cookies
• Salted Bourbon Caramel Cookies
• Christmas Frosted Anise Sugar Cookies

How To Make Homemade Toffee Shortbread Cookies

This is a cookie recipe where you’ll be rolling the dough on a floured surface. Any rolling pin can get the job done, but I love to use an Adjustable Rolling Pin With Removable Rings. This ensures that all of your cookies are the same thickness. It has rave reviews on Amazon and I highly recommend it if you don’t already have one.

Other than that, you’ll want cookie trays and silicone baking mats (or parchment paper). The mats will make sure your cookies don’t stick to the tray.

What To Serve With Toffee Shortbread Cookies

Traditionally, shortbread is served as part of an afternoon tea. These would be a great addition to a festive holiday tea, but I make them especially as gifts. I made large Christmas dessert trays that are full of mixed cookie recipes. These shortbread cookies are so unique that they’re a welcomed change from the traditional choices.

How To Keep Your Toffee Shortbread Cookies Fresh

After your cookies have cooled, store them in an air-tight container or freezer bag. They’ll stay fresh for 3-4 days and there’s no need to keep them in the refrigerator. They’ve got such a high content of butter that they have plenty of moisture and don’t harden.

Can You Freeze Shortbread Cookies?

Yes! You can freeze shortbread cookies really well. Keep them in a freezer bag and be sure to seal them without added air. They’ll last up to six months in the freezer. You can also freeze the cookie dough for up to three months. Just break off smaller amounts to thaw, or thaw the whole amount of dough, and follow the directions to bake.

Recipe Substitutions And Variations

I used unsalted butter, but you can use sweet cream butter if that’s your preference. If you want to add a touch more of sweetness, you can add substitute half of the toffee chips for butterscotch chips that are chopped into smaller pieces. 

What You Need From The Grocery Store:

• Butter
• Confectioner’s Sugar
• Vanilla Extract
• All-Purpose Flour
• Cornstarch
• Salt
• English Toffee Bits (Heath)

Step-by-Step Directions To Make Toffee Shortbread Cookies

In a large bowl, cream butter and confectioner’s sugar until light and fluffy for about 5-7 minutes. Beat in vanilla. Combine flour, cornstarch and salt. Gradually add to creamed mixture and mix well.

Fold in the toffee bits. Cover and refrigerate for at least one hour until easy to handle.

Preheat the oven to 350º. On a lightly floured surface, roll out the dough to 1/4-inch thick. Cut with a 2-inch round cookie cutter (or biscuit cutter). Place 1 inch apart on baking sheet with silicone baking mat.

Bake for 10-12 minutes or until lightly golden brown. Remove to wire racks to cool.