Name: Crinkly Crackly Butter Toffee Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 1 cup toffee bits (like Heath bits or homemade)

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These Crinkly Crackly Butter Toffee Sugar Cookies are a delightful twist on the classic sugar cookie. They combine a buttery, chewy base with rich toffee bits, and a crinkled, crackly top that adds texture and charm. Each bite melts in my mouth, balanced with the sweetness of sugar and the caramel undertones of toffee.

Why You’ll Love This Recipe

I love how these cookies bring together simplicity and decadence. The buttery base gives a soft and tender crumb, while the toffee adds pops of rich, nutty flavor throughout. I enjoy the contrast of the crackly top against the chewy center. They’re easy to make and perfect for sharing—or not sharing at all. Whether it’s for a holiday treat or an everyday indulgence, these cookies always disappear quickly.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
baking powder
salt
unsalted butter, softened
granulated sugar
egg
vanilla extract
toffee bits (like Heath bits or homemade)

Directions

I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
In a large mixing bowl, I cream the softened butter and sugar together until light and fluffy.
I add the egg and vanilla extract, mixing until fully combined.
I gradually add the dry ingredients into the wet ingredients, stirring until a dough forms.
Then I fold in the toffee bits evenly.
Using a cookie scoop or spoon, I drop the dough onto the prepared baking sheets, spacing them a couple of inches apart.
I bake them for about 10–12 minutes, or until the edges are just golden and the tops are crackled.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Cooling time: 10 minutes
Total time: About 35 minutes

Variations

Sometimes I like to switch things up by adding a pinch of cinnamon for a warm twist. For a nutty crunch, I mix in chopped pecans or walnuts along with the toffee bits. If I’m going for extra decadence, a drizzle of melted chocolate over the cooled cookies does the trick. Around the holidays, I might use red and green toffee bits or roll the dough in colored sugar for a festive touch.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I like to toss in a slice of bread with the cookies. If I want to reheat them, a quick 5–10 seconds in the microwave brings back that freshly-baked warmth. They also freeze well—just make sure they’re fully cooled before freezing in a zip-top bag or container for up to 3 months.

FAQs

How do I get that crinkly crackly top?

The crackly texture comes from the sugar in the dough and how it bakes. I make sure not to overmix once I add the flour, and I don’t flatten the cookies before baking—they naturally crinkle on top.

Can I use salted butter instead?

Yes, I can. I just reduce the added salt slightly if I’m using salted butter to avoid overpowering the sweetness.

Can I make the dough ahead of time?

Absolutely. I often chill the dough for a few hours or overnight. It helps intensify the flavor and makes the cookies even chewier.

What type of toffee should I use?

I usually use store-bought toffee bits, like Heath brand. If I’m feeling ambitious, I make homemade toffee and chop it into small chunks.

Can I freeze the cookie dough?

Yes, I scoop the dough onto a tray and freeze until solid, then transfer to a freezer bag. I bake them straight from frozen, just adding an extra minute or two to the bake time.

Conclusion

These Crinkly Crackly Butter Toffee Sugar Cookies are a joy to make and even more fun to eat. With their buttery chew, sweet toffee bits, and irresistible texture, they’ve become one of my go-to cookie recipes. Whether I’m baking for a crowd or just craving something special, these cookies always hit the spot.

Crinkly Crackly Butter Toffee Sugar Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Crinkly Crackly Butter Toffee Sugar Cookies are a chewy, buttery treat with rich toffee bits and a crackled sugar top, offering a delightful texture and sweet caramel flavor in every bite.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
Fold in the toffee bits evenly throughout the dough.
Drop the dough by spoonfuls onto the prepared baking sheets, spacing them a couple of inches apart.
Bake for 10–12 minutes, or until the edges are golden and the tops are crackled.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.