Description
These Crinkly Crackly Butter Toffee Sugar Cookies are delightfully buttery with a satisfying crunch from toffee bits. Rolled in sugar for an extra sweet crust and baked to a perfect golden edge with a slightly crinkled top, these cookies are a delicious treat for any occasion.
Ingredients
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: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined, ensuring even flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough. Fold in the toffee bits carefully so they are evenly spread throughout.
- Form and Coat Dough Balls: Using a tablespoon measure, scoop out dough balls and roll each one in the 1/4 cup granulated sugar to coat their surface, which will give the cookies a crackly, sugary crust.
- Bake Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes until the edges are lightly golden and the centers appear just set. The cookie tops should have a slightly crinkled appearance.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set further, then transfer them to a wire rack to cool completely and maintain their crisp texture.
Notes
- For even baking, ensure cookies are spaced adequately on the sheet.
- Use room temperature butter for easier creaming and better texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Toffee bits add crunch and sweetness; substitute with chocolate chips if preferred.
- Rolling dough balls in sugar before baking creates the signature crackly crust.
