Crinkly Crackly Butter Toffee Sugar Cookies Recipe
Introduction
These Crinkly Crackly Butter Toffee Sugar Cookies are a delightful treat combining buttery richness with sweet, crunchy toffee bits. Their signature crackled tops and chewy centers make them perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup toffee bits (such as Heath Bits o’ Brickle)
- 1/4 cup granulated sugar (for rolling)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large mixing bowl, cream the softened butter and 1 1/2 cups sugar together until light and fluffy, about 2 to 3 minutes.
- Step 3: Beat in the egg and vanilla extract until the mixture is smooth.
- Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Step 5: Gradually add the dry ingredients into the wet mixture and stir until just combined. Fold in the toffee bits.
- Step 6: Scoop tablespoon-sized balls of dough and roll each one in the remaining 1/4 cup of granulated sugar. Place them on the prepared baking sheets about 2 inches apart.
- Step 7: Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. The tops should have a slightly crinkled appearance.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon or swapping vanilla extract for almond extract.
- Use different mix-ins like chocolate chips or chopped nuts if you prefer a twist on the classic toffee flavor.
- Make sure the butter is softened but not melted to achieve the perfect cookie texture.
- Rolling the dough balls in sugar before baking gives the cookies a lovely sparkle and extra crunch.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. To reheat, warm briefly in a low oven or microwave to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.
What can I substitute for toffee bits?
If toffee bits are unavailable, chopped Heath bars, Skor bars, or even finely chopped caramel candy work well as alternatives.
PrintCrinkly Crackly Butter Toffee Sugar Cookies Recipe
These Crinkly Crackly Butter Toffee Sugar Cookies are delightfully crisp on the edges with a soft, chewy center studded with sweet toffee bits. Rolled in sugar before baking, they develop a beautiful crackled top and a buttery, rich flavor that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup toffee bits (such as Heath Bits o’ Brickle)
Coating
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1 1/2 cups granulated sugar together using an electric mixer until the mixture is light and fluffy, which takes about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugar mixture until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt in the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough. Then, fold in the toffee bits evenly.
- Scoop and Roll: Using a tablespoon, scoop balls of dough and roll each one in the 1/4 cup of granulated sugar to coat. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers are just set. The cookie tops will have a characteristic cracked, crinkly appearance.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set further before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted for the best texture in the cookies.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Spacing the dough balls about 2 inches apart prevents cookies from merging during baking.
- Using parchment paper on baking sheets helps with even baking and easy cookie removal.
- Toffee bits add a delicious crunch and buttery flavor, but can be substituted with chocolate chips if preferred.
Keywords: butter toffee cookies, sugar cookies, crinkly cookies, toffee bits, baked cookies, sweet treat
