Description
These Crinkly Crackly Butter Toffee Sugar Cookies are buttery, sweet, and studded with crunchy toffee bits for a delightful texture. Their crinkly tops and soft centers make them an irresistible treat perfect for any occasion. Easy to prepare and bake, these cookies combine classic sugar cookie flavors with a rich toffee twist.
Ingredients
Units
Scale
Cookie Dough
- 1 cup very soft butter (salted butter recommended)
- 1 1/4 cups sugar
- 3 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 10 ounces toffee bits
Topping
- Sugar for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar: In a large bowl, combine the very soft butter and sugar. Stir together until the mixture is creamy and well combined, creating a smooth base for your cookie dough.
- Add Yolks and Vanilla: Add the three egg yolks and the pure vanilla extract to the butter-sugar mixture. Stir again until fully incorporated, bringing richness and flavor to the dough.
- Incorporate Leavening Agents and Flour: Add the baking soda and baking powder to the mixture, stirring until just combined. Then gradually add the all-purpose flour and stir until the dough comes together and starts to clump.
- Fold in Toffee Bits: Stir in the toffee bits thoroughly, ensuring they are evenly distributed with no loose bits settling at the bottom of the bowl.
- Form Cookie Mounds: Using a 1½ to 2 tablespoon ice cream scoop, tightly pack the crumbly dough into the scooper, pressing against the bowl’s sides. Scoop the dough into mounds spaced about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 16 minutes or until they turn lightly golden brown on the edges.
- Sprinkle Sugar and Cool: Remove the cookies from the oven and, while still warm, sprinkle lightly with sugar if desired. Let them sit on the baking sheet for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
- Soft butter is key for the right dough consistency; do not melt the butter.
- Dough will be crumbly but should hold together well when packed tightly.
- Spacing cookies 2 inches apart allows for proper spreading during baking.
- Optional sugar sprinkle adds a sweet crunch on top.
- Store cooled cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 45 mg
