Crinkly 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
Scale
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
