Crinkly Crackly Butter Toffee Sugar Cookies Recipe

Introduction

These Crinkly Crackly Butter Toffee Sugar Cookies combine a crisp, crackled exterior with a chewy, toffee-studded center. They’re perfect for anyone who loves a classic sugar cookie with an irresistible buttery twist and bursts of sweet toffee in every bite.

Ingredients

• 1 cup very soft butter (preferably salted)
• 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 (optional)

Instructions

1. Step 1: Preheat your oven to 350℉. Line two sheet pans with parchment paper to prevent sticking.
2. Step 2: In a large bowl, combine the softened butter and sugar. Stir until the mixture is creamy and well combined.
3. Step 3: Add the egg yolks and vanilla extract to the butter-sugar mixture and stir thoroughly.
4. Step 4: Mix in the baking soda and baking powder until fully incorporated, then add the flour. Stir until the dough comes together and starts to clump.
5. Step 5: Fold in the toffee bits, making sure they are evenly distributed with no loose bits left at the bottom.
6. Step 6: Using a 1½ to 2 tablespoon ice cream scooper, scoop dough into mounds spaced about 2 inches apart on the prepared sheets. The dough will be crumbly; press it firmly into the scooper, scraping off any excess.
7. Step 7: Bake the cookies for 12 to 16 minutes, until lightly golden around the edges.
8. Step 8: Remove from the oven and, if desired, sprinkle lightly with sugar. Let the cookies rest on the pan for 4 to 5 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

• For a richer flavor, use browned butter instead of softened butter.
• Try adding a pinch of sea salt on top before baking to enhance the toffee’s sweetness.
• Substitute toffee bits with chopped nuts or chocolate chips for variety.
• If your dough feels too crumbly, chill it for 15 minutes before scooping.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm them briefly in a 300℉ oven for 5 minutes to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

Yes, salted butter is preferred as it adds a subtle flavor that complements the sweetness of the toffee, but unsalted butter will work fine if that’s what you have.

Why are my cookies crumbly when scooping the dough?

The dough is naturally crumbly due to the butter and flour ratios. Pressing the dough firmly into your scooper before baking helps form cookies that hold together well and bake with a lovely texture.

Crinkly Crackly Butter Toffee Sugar Cookies Recipe

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★★★★★

4.7 from 73 reviews

• Author: Olivia
• Total Time: 30-35 minutes
• Yield: About 24 cookies 1x

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Description

These Crinkly Crackly Butter Toffee Sugar Cookies feature a crisp, crackly exterior with a chewy interior studded with buttery toffee bits. Perfectly balanced with a sweet vanilla base, these cookies deliver a delightful texture and rich flavor that makes them irresistible for sugar cookie lovers.

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Ingredients

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Cookie Dough

• 1 cup very soft salted butter
• 1¼ cups sugar
• 3 large egg yolks
• 1½ teaspoons pure vanilla extract
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 2½ cups all-purpose flour
• 10 ounces toffee bits

For Topping

• Sugar for sprinkling

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Instructions

1. Preheat Oven: Preheat your oven to 350℉ (175℃) and line two sheet pans with parchment paper to prevent sticking and ensure even baking.
2. Mix Butter and Sugar: In a large bowl, combine the very soft butter and sugar. Stir thoroughly until the mixture becomes creamy and well combined, creating a smooth base for your dough.
3. Add Egg Yolks and Vanilla: Incorporate the egg yolks and pure vanilla extract into the butter-sugar mixture. Stir again until fully blended, ensuring an even flavor distribution.
4. Add Leavening and Flour: Stir in the baking soda and baking powder until incorporated. Then add the all-purpose flour gradually, mixing until the dough starts to clump and all the flour is fully combined.
5. Fold in Toffee Bits: Add the toffee bits to the dough and stir until they are evenly distributed, making sure no loose bits are left at the bottom of the bowl.
6. Scoop Dough: Using a 1½ to 2 tablespoon ice cream scooper, tightly pack the crumbly dough into mounds spaced about 2 inches apart on the prepared sheet pans. Press firmly against the sides of the bowl when scooping to ensure each mound holds shape well.
7. Bake Cookies: Place the pans in the preheated oven and bake for 12 to 16 minutes, or until the cookies turn lightly golden brown around the edges.
8. Cool and Sugar Dust: Remove the cookies from the oven and, while still warm, lightly sprinkle sugar over the tops if desired. Let the cookies sit on the pan for 4 to 5 minutes before transferring them to a cooling rack to cool completely.

Notes

• The dough will be crumbly, which is expected. Firmly pack the dough into your scooper to maintain shape.
• Using salted butter balances the sweetness and enhances butter flavor, but you can use unsalted butter if preferred.
• Sprinkling sugar on top after baking is optional but adds a lovely sparkle and slight crunch.
• For best texture, do not overbake; cookies should be lightly golden with crisp edges and chewy centers.

• Prep Time: 15 minutes
• Cook Time: 12-16 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Keywords: butter toffee sugar cookies, crinkly cookies, toffee sugar cookies, homemade sugar cookies, buttery cookies