Crinkly Crackly Butter Toffee Sugar Cookies Recipe
Introduction
Crinkly Crackly Butter Toffee Sugar Cookies are delightfully rich and buttery with a sweet crunch from toffee bits. Their slightly crisp edges and soft centers make them a perfect treat for any occasion. These cookies are easy to make and sure to impress your family and friends.
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 your 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 granulated 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 and well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the toffee bits evenly.
- Step 6: Scoop tablespoon-sized balls of dough and roll each one in the 1/4 cup granulated sugar. Place the rolled dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. The cookie tops should look slightly crinkled.
- Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For extra crunch, chill the dough for 30 minutes before baking to help the cookies hold their shape.
- Swap toffee bits with chocolate chips or chopped nuts for a different flavor variation.
- Use salted butter instead of unsalted if you prefer a touch of saltiness to balance the sweetness.
Storage
Store the cookies in an airtight container at room temperature for up to 1 week. To keep them fresh longer, you can freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a warm oven to restore their crispness and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can substitute salted butter if that’s what you have on hand. You might want to reduce or omit the additional salt in the recipe to avoid an overly salty taste.
What can I use if I don’t have toffee bits?
If you don’t have toffee bits, chopped Heath bars, crushed English toffee candy, or even chocolate chips make excellent substitutes and will still give the cookies a lovely crunch.
PrintCrinkly Crackly Butter Toffee Sugar Cookies Recipe
These Crinkly Crackly Butter Toffee Sugar Cookies are delightfully buttery and tender with a sweet crunch from toffee bits. Rolled in sugar and baked to a perfect light golden finish, their slightly cracked tops give them a charming homemade appearance and a delightful texture contrast. Perfect for holiday treats or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- 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 and Prepare Baking Sheets: 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, beat the softened unsalted butter with 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This creates a smooth base for your cookies.
- Add Egg and Vanilla: Beat in the large egg and 1 tablespoon vanilla extract until the mixture is smooth and fully combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients into Wet Mixture: Gradually incorporate the dry ingredients into the wet butter mixture until just combined. Be careful not to overmix to keep the cookies tender. Then fold in 1 cup toffee bits evenly throughout the dough.
- Form and Coat Cookies: Scoop tablespoon-sized balls of dough and roll each one in 1/4 cup granulated sugar to give the cookies a sweet, crackly coating when baked. Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. The tops should have a slightly crinkled appearance, indicating perfect texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents them from breaking and ensures they finish setting properly.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- Do not overbake; the cookies should be soft in the center for a tender bite.
- Toffee bits add a delicious crunch but can be replaced with chocolate chips if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Rolling the dough balls in sugar before baking gives the signature crackly texture and a sweet outer crust.
Keywords: butter cookies, toffee cookies, sugar cookies, homemade cookies, crinkly cookies, holiday cookies
