Miso Toffee Shortbread Cookies Recipe
These Miso Toffee Shortbread Cookies are simple cookies – just 7 ingredients – but with big flavor, thanks to the subtle savory depth from white miso paste and the deep buttery caramel flavor from toffee bits.
Servings: 24 cookies
Equipment
Ingredients
- 8 oz unsalted butter 227 g, room temperature
- 3 tablespoon white miso paste 50 g, see note on sodium level
- ⅔ cup granulated sugar 135 g
- 1 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- 2 tablespoon cornstarch 18 g
- ½ cup toffee bits 92 g
- More granulated sugar for topping
Instructions
- Cream together wet ingredients - Add softened butter, miso paste, vanilla and sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, 3 tablespoon white miso paste, ⅔ cup granulated sugar, 1 teaspoon pure vanilla extract
- Add dry ingredients - Sift the flour and cornstarch directly into the stand mixer bowl, add the toffee bits, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ½ cup toffee bits
- Form the logs - Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap them up and refrigerate for at least 1 hour before baking. You don’t need additional flour for rolling but you can use some flour if necessary.
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top and bake 1 batch at a time for 20 minutes, until the outer edges of the cookies are golden and caramelized.More granulated sugar for topping
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Choose low sodium miso paste: I used Marukome premium white miso paste which has 290 mg of sodium per tablespoon. Adjust the amount of miso as needed to keep the total sodium from miso paste to just under 1000 mg if you’re using a different miso paste.
- Storing baked cookies: store your miso toffee shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Serving: 35g | Calories: 165kcal
