Crinkly Crackly Butter Toffee Sugar Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
30
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Calories
153 kcal
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Course
Baked Goods
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Cuisine
American
Crinkly Crackly Butter Toffee Sugar Cookies
Description
The cookies start with salted butter creamed together with sugar until smooth and well combined. Egg yolks and vanilla extract are added for richness and flavor. Baking soda and baking powder leaven the dough, while all-purpose flour provides structure. Toffee bits are folded in, distributing sweet caramelized crumbs throughout the dough. The dough is slightly crumbly, so it is packed tightly into scoops to form cookie mounds on parchment-lined sheets.
They bake at 350℉ for about 12-16 minutes until lightly golden, achieving a delicate crust with a tender interior. Immediately after baking, sugar is sprinkled on top to create an additional sweet layer that slightly crackles as it cools. The cookies rest on the sheet to continue setting. This recipe yields a moderate batch size, suitable for sharing or storing.
The dough’s texture requires pressing firmly when scooping to ensure the cookies hold together well, highlighting that the crumbly nature is intentional to produce the desired texture. These cookies combine buttery depth with sweet toffee crunch and subtle vanilla aroma, making them suitable for snacking or dessert.
Ingredients
- 1 cup butter I use salted butter, very soft
- 1¼ cups sugar
- 3 egg from large eggs, yolk
- 1½ teaspoons vanilla extract pure
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2½ cups all-purpose flour
- 10 ounces Toffee bits
- sugar for sprinkling
Instructions
- Preheat the oven to 350℉. Lightly 2 sheet pans with parchment paper.
- Combine the soft butter and sugar in a large bowl and stir until creamy and well combined. Add the egg yolks and vanilla and stir again.
- Add the baking soda and baking powder and stir until incorporated then add the flour. Stir until all of the flour has been combined and the dough starts to clump.
- Add the toffee bits and stir until incorporated and no loose bits are at the bottom of the bowl.
- Scoop up the dough with a 1½-2 tablespoon ice cream scooper into mounds spaced 2 inches apart on the prepared sheet pans. (This dough will be a little crumbly. It's supposed to be that way. When you scoop it up to form the cookies, pack the dough into the scooper tightly pushing against the sides of the bowl and scraping any excess off at the top of the bowl.
- Bake for 12-16 minutes or until lightly golden brown. Remove from the oven and sprinkle lightly with sugar, if desired. Allow to sit on the pan for 4-5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Softened salted butter and thorough creaming are essential for the cookie's texture.
- Press dough firmly into scooper to form solid mounds as the dough is crumbly.
- Sprinkle sugar on freshly baked cookies to add a crackly sweet finish.
- This recipe makes 30-36 cookies depending on size, ideal for sharing or storing.
- Adapted from Sweet Tooth Sweet Life with slight modifications.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 87mg | 4% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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