Crinkly Crackly Butter Toffee Sugar Cookies are a delightful treat that satisfies your sweet tooth. These cookies have a unique texture, combining a crisp outer edge with a chewy center. The addition of toffee bits brings a rich, buttery flavor that is sure to impress anyone who tries them.
Making these cookies is a great way to enjoy the sweet taste of toffee in a soft, buttery cookie. Whether you’re baking for a special occasion, a holiday gathering, or just because, these cookies are sure to be a hit. They are simple to make and use common ingredients, making them perfect for both novice and experienced bakers.
How to Make Crinkly Crackly Butter Toffee Sugar Cookies
Ingredients:
- 1 cup very soft butter (I use salted butter)
- 1¼ cups sugar
- 3 egg yolks (from large eggs)
- 1½ teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2½ cups all-purpose flour
- 10 ounces toffee bits
- sugar for sprinkling
Directions:
- Preheat the oven to 350℉. Lightly line 2 sheet pans with parchment paper.
- In a large bowl, combine the soft butter and sugar. Stir until creamy and well mixed.
- Add the egg yolks and vanilla extract, and stir again until combined.
- Add the baking soda and baking powder. Stir until incorporated, then add the flour. Mix until all the flour is combined, and the dough starts to clump together.
- Fold in the toffee bits, stirring until evenly distributed and no loose bits remain at the bottom of the bowl.
- Use a 1½-2 tablespoon ice cream scooper to scoop the dough into mounds about 2 inches apart on the prepared sheet pans. The dough may be a little crumbly, which is normal. Pack the dough tightly into the scooper.
- Bake for 12-16 minutes, or until the cookies are lightly golden brown. Once out of the oven, sprinkle with sugar if desired. Let the cookies sit on the pan for 4-5 minutes before transferring them to a cooling rack to cool completely.
How to Serve Crinkly Crackly Butter Toffee Sugar Cookies
These cookies can be enjoyed on their own, but pair beautifully with a glass of cold milk or a cup of tea or coffee. They make a great addition to any dessert platter or cookie tray. Feel free to stack them high for a visually appealing treat!
How to Store Crinkly Crackly Butter Toffee Sugar Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, consider freezing them. Place them in a single layer in a freezer-safe bag or container, and they can last for up to three months.
Tips to Make Crinkly Crackly Butter Toffee Sugar Cookies
- Make sure your butter is very soft but not melted for the best mixing.
- Use a cookie scoop to ensure even cookie sizes.
- Don’t skip the step of sprinkling sugar on top; it adds a nice touch.
- If the dough seems too crumbly, add a tiny bit of milk to help it stick together.
Variation
Consider adding chopped nuts, like pecans or walnuts, for an extra crunch. You can also swap out toffee bits for chocolate chips or even butterscotch chips if you’re looking for a different flavor profile.
FAQs
1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to your dough if you prefer a slightly salted flavor.
2. What should I do if my dough is too crumbly?
If the dough is too crumbly, add a small splash of milk to help it come together better.
3. Can I make these cookies ahead of time?
Absolutely! You can make the dough in advance and refrigerate it for up to three days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
Crinkly Crackly Butter Toffee Sugar Cookies
Ingredients
Main ingredients
- 1 cup very soft butter (salted butter preferred)
- 1.25 cups sugar
- 3 large egg yolks
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 0.75 teaspoons baking powder
- 2.5 cups all-purpose flour
- 10 ounces toffee bits
- sugar for sprinkling
Instructions
Preparation
- Preheat the oven to 350℉ and lightly line 2 sheet pans with parchment paper.
- In a large bowl, combine the soft butter and sugar. Stir until creamy and well mixed.
- Add the egg yolks and vanilla extract, and stir until combined.
- Add the baking soda and baking powder. Stir until incorporated, then add the flour. Mix until all the flour is combined and the dough starts to clump together.
- Fold in the toffee bits, stirring until evenly distributed.
- Use a 1½-2 tablespoon ice cream scooper to scoop the dough into mounds about 2 inches apart on the prepared sheet pans.
Baking
- Bake for 12-16 minutes, or until the cookies are lightly golden brown.
- Once out of the oven, sprinkle with sugar if desired. Let the cookies sit on the pan for 4-5 minutes before transferring them to a cooling rack to cool completely.
