Brown Sugar Toffee Shortbread Cookies (Slice-and-Bake Recipe)

These Toffee Shortbread Cookies use just 6 simple ingredients and are elevated by rich, buttery toffee bits. The cookies bake up tender, buttery, and almost melt-in-your-mouth. Granulated sugar gives a touch of crispness while brown sugar keeps the centers moist and adds a caramel note that pairs beautifully with the toffee. A light sprinkle of flaky sea salt on top creates a perfect sweet-and-salty balance.

The dough must chill for at least 2 hours before slicing and baking. The recipe makes about 24 cookies and the dough can be prepared up to one week ahead for easy holiday baking or last-minute gatherings.

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Why you’ll love this recipe

• Simple ingredients and straightforward steps make these shortbread cookies easy to prepare. The dough keeps well in the refrigerator for up to one week, which is convenient for planning ahead or building a cookie platter for events and cookie exchanges.
• Buttery flavor is front and center. The dough contains one cup (two sticks) of butter, and the toffee bits add an extra buttery, caramelized bite.
• These are slice-and-bake cookies, so no rolling pin is required. Shape the dough into logs, chill, then slice into rounds and bake—quick and efficient.

How to make shortbread toffee cookies

Step 1

In the bowl of a stand mixer (or a large bowl with a hand mixer), combine the cold butter, granulated sugar, brown sugar, and vanilla. Beat on medium speed until the mixture is very light and fluffy, about 3–5 minutes. Scrape down the sides as needed to incorporate any unmixed bits.

Step 2

With the mixer on low, gradually add the flour. The dough may look crumbly at this point—that’s normal. If you can squeeze some of it together in your hand and it holds, the texture is right.

Step 3

Add the toffee bits and stir on low speed just until evenly distributed through the dough.

Step 4

Lay out two large sheets of plastic wrap. Divide the dough in half, placing each portion on its own sheet. With clean hands, press and pick up any stray pieces to avoid gaps. Shape each half into a log about 2 inches in diameter, then wrap tightly. Rolling the wrapped log on the counter helps smooth the surface. Chill the logs until firm, about 2 hours.

Tip: To prevent the logs from developing a flat bottom while chilling, set each log inside a paper towel or toilet paper tube cut lengthwise.

Step 5

Preheat the oven to 350°F (175°C). Line rimmed baking sheets with parchment paper.

Step 6

Unwrap one chilled log at a time and place it on a cutting board. Using a sharp knife, slice the log into ½-inch-thick rounds. Arrange the rounds on the prepared sheets about 2 inches apart; cookies may spread, particularly if using homemade toffee bits. Optionally sprinkle each cookie with flaky sea salt before baking.

Step 7

Bake until the edges are just beginning to turn golden, about 12–14 minutes. If cookies spread and lose their round shape, you can use a 3-inch round cookie cutter or the rim of an overturned bowl to gently “scoot” the warm cookies back into rounds right after they come out of the oven while they’re still malleable. Let the cookies cool on the hot sheet for 10–15 minutes before transferring to a wire rack to cool completely.

How to make ahead

The dough can be made up to 1 week ahead; wrap tightly in plastic and refrigerate, or freeze for up to 1 month. Baked cookies keep for up to 5 days when stored in an airtight container at room temperature.

How to store Toffee Shortbread Cookies

Once fully cooled, store cookies in an airtight container at room temperature for up to one week. To freeze, arrange cookies in a single layer on a parchment-lined sheet and freeze until firm (about an hour). Transfer frozen cookies to a freezer-safe bag and keep for up to three months. Thaw at room temperature before serving.

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