Toffee Whipped Shortbread Cookies are buttery, melt-in-your-mouth slice and bake shortbread cookies loaded with crunchy toffee bits and dipped in milk chocolate. This easy whipped shortbread recipe is perfect for Christmas cookie trays, cookie exchanges and holiday gifting.
Toffee Whipped Shortbread Cookies Recipe
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Whipped shortbread is a must on our Christmas cookie tray every single year, and adding chocolate and toffee is our favorite way to switch things up. They're buttery, delicate and have the perfect little crunch in every bite.
We love making a batch of cookies and keeping them in the freezer for easy entertaining! They're perfect for cookie exchanges, holiday gifting and enjoying with a cup of coffee. If you love our classic Whipped Shortbread recipe, you need to try these too!
What are Toffee Whipped Shortbread Cookies
Whipped shortbread is a type of shortbread made by whipping butter and powdered sugar until very light and fluffy before adding flour and cornstarch. This gives the cookies a delicate, tender texture that melts in your mouth. Our toffee version folds in toffee bits and is finished with a dip or drizzle of melted milk chocolate and more toffee on top. The slice and bake method makes them quick and easy, and the dough can even be made ahead and frozen!
More Fun Cookies
Ingredients
- Flour - we recommend regular all purpose flour for this recipe.
- Vanilla - gives the cookies a great flavor. You can also customize the flavor with almond extract, mint extract, or your favorite flavor extracts.
- Butter - you can use salted or unsalted butter (plus ¼ teaspoon of salt).
- Powdered Sugar - this recipe must be made with powdered sugar (also known as icing sugar or confectioners sugar), not regular white granulated sugar or cane sugar or any other sugar. It must be a powdered sugar.
- Cornstarch - this gives the cookies a light, tender, and melt in your mouth texture. These cookies are not as dense or heavy as traditional shortbread cookies.
- Toffee Bits - these are mixed into the cookie batter and used to decorate the tops of the cookies after they are baked.
- Chocolate - we love to use milk chocolate to dip the cookies in and drizzle chocolate on top too!
How to Make Toffee Whipped Shortbread Cookies
Full Printable Recipe at Bottom of page
- In the bowl of a stand mixer (on medium speed) or using a handheld electric mixer (on high speed), beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer.
If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all the butter and sugar are well combined. The mixture will get very light in color and become very fluffy. - Add the vanilla extract and beat until evenly combined.
- In a separate bowl, whisk together the flour and cornstarch.
- With the mixer on low speed gradually sift in the flour cornstarch mixture in the bowl. Beat only until just combined and no streaks of flour are visible.
- Fold in the toffee bits. It is important that you do not over mix the dough at this stage or it will affect the texture of the cookie.
- Divide the dough in half and roll into 2 logs approximately 1 ½ inch round. Wrap tightly in plastic wrap and chill for at least 45 minutes to 1 hour in the fridge. This will help when slicing the dough and will prevent the cookies from spreading while baking.
- When you are ready to bake preheat the oven to 310°F with the oven rack set in the middle of the oven.
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Unwrap the chilled dough and using a sharp knife slice the dough into ½ inch thick cookies. Place each slice on the prepared baking sheet 1 inch apart. Do not press down on the cookie.
Bake and Decorate
- Bake for 8-10 minutes. The bottoms of cookies will be very light golden brown and the tops will still be very light in color (this is normal). Allow them to rest on baking sheets for 2-3 minutes. Then carefully use a spatula to transfer the cookies to a cooling rack to cool completely at room temperature.
Note: the cookies are very fragile when warm. Be careful and gentle when moving the cookies. - In a microwave safe bowl, melt the chocolate in the microwave in 10 second intervals, stirring until fully melted.
- We like to dip half of the cookie in chocolate, or drizzle with melted chocolate and then sprinkle with more toffee bits on the chocolate. Note: Be sure the cookie is cooled completely or else the chocolate will not set properly. Serve and enjoy.
Tips for the Best Cookies
- Flavor Variations - the fun part about these cookies is that you can customize them with different flavors. Along with the vanilla you can add a splash of almond extract or mint extract to the dough.
- Butter - it is important to use softened butter but not melted butter. If the butter starts to melt the dough will not come together properly. You can use salted butter or unsalted butter (plus ¼ teaspoon of salt) to make these cookies.
- Decorating - the possibilities are endless. This is the perfect base cookie to decorate in a number of different ways. You can also drizzle melted white or dark chocolate on the cookies and top with sprinkles, crushed candy canes, toffee bits, and more! The possibilities are endless. Get creative for each different holiday and use a different designs year round!
FAQ
How to reheat?
These cookies are served at room temperature.
How to store?
Store cooled cookies in an airtight container at room temperature for up to 1 week, or freezer for up to 3 months.
Can I make this ahead?
Yes! The cookies can last for up to 1 week when stored in a dry cool place in an airtight container. For longer storage, we recommend storing them in the refrigerator for up to 1 more week. Or follow the below freezing steps.
Can I freeze this recipe?
Yes! Let cookies cool completely then place in an airtight, freezer safe container, with parchment paper between layers of cookies to prevent sticking. Cookies can be frozen for up to 2 months. Thaw the cookies at room temperature before serving. You can freeze them already decorated with chocolate and toffee bits, or decorate after they are thawed.
Can I make this vegetarian?
This recipe is vegetarian.
More Fun Holiday Treats
- Gingerbread Truffles
- Christmas Crack (Cracker Toffee)
- Grinch Cookies
- Peanut Butter Blossoms
- Holiday Fudge Gift Boxes
Enjoy!
- Sab
Toffee Whipped Shortbread Cookies
Toffee Whipped Shortbread Cookies are buttery, melt-in-your-mouth slice and bake shortbread cookies loaded with crunchy toffee bits and dipped in milk chocolate. This easy whipped shortbread recipe is perfect for Christmas cookie trays, cookie exchanges and holiday gifting.
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Servings: cookies
Calories: 134kcal
Ingredients
- ¾ cup powdered sugar (also called icing sugar)
- 1 ½ cup salted butter (at room temperature)
- 1 teaspoon vanilla extract
- 2 ¼ cup flour
- ½ cup cornstarch
- ½ cup toffee bits
- ½ cup milk chocolate chips
Toppings
- Toffee bits
- Chopped pecans or walnuts
- Sprinkles
Instructions
- In the bowl of a stand mixer (on medium speed) or using a handheld electric mixer (on high speed), beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all the butter and sugar are well combined. The mixture will get very light in color and become very fluffy.
- Add the vanilla extract and beat until evenly combined.
- In a separate bowl, whisk together the flour and cornstarch.
- With the mixer on low speed gradually sift in the flour cornstarch mixture in the bowl. Beat only until just combined and no streaks of flour are visible.
- Fold in the toffee bits. It is important that you do not over mix the dough at this stage or it will affect the texture of the cookie.
- Divide the dough in half and roll into 2 logs approximately 1 ½ inch round. Wrap tightly in plastic wrap and chill for at least 45 minutes to 1 hour in the fridge. This will help when slicing the dough and will prevent the cookies from spreading while baking.
- When you are ready to bake preheat the oven to 310°F with the oven rack set in the middle of the oven.
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Unwrap the chilled dough and using a sharp knife slice the dough into ½ inch thick cookies. Place each slice on the prepared baking sheet 1 inch apart. Do not press down on the cookie.
- Bake for 8-10 minutes. The bottoms of cookies will be very light golden brown and the tops will still be very light in color (this is normal). Allow them to rest on baking sheets for 2-3 minutes. Then carefully use a spatula to transfer the cookies to a cooling rack to cool completely at room temperature. Note: the cookies are very fragile when warm. Be careful and gentle when moving the cookies.
- In a microwave safe bowl, melt the chocolate in the microwave in 10 second intervals, stirring until fully melted.
- We like to dip half of the cookie in chocolate, or drizzle with melted chocolate and then sprinkle with more toffee bits on the chocolate. Note: Be sure the cookie is cooled completely or else the chocolate will not set properly. Serve and enjoy.
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Notes
Make Ahead - you can prepare the dough and keep refrigerated until ready to bake following the directions. Or you can bake, cool, and decorate the cookies in advance and follow the below storage and/or freezing steps.
Storage - cookies can last for up to 1 week when stored in a dry cool place in an airtight container. For longer storage, we recommend storing them in the refrigerator for up to 1 more week. Or follow the below freezing steps.
Freezing - let cookies cool completely then place in an airtight, freezer safe container, with parchment paper between layers of cookies to prevent sticking. Cookies can be frozen for up to 2 months. Thaw the cookies at room temperature before serving. You can freeze them already decorated with chocolate and toffee bits, or decorate after they are thawed.
Nutrition
Calories: 134kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 66mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg
Ana says
So delicious and highly addictive. They just melt in your mouth. Thanks for sharing!