Crinkly Crackly Butter Toffee Sugar Cookies

Delicious cookies that are crunchy on the outside and chewy on the inside, packed with rich toffee bits and a sprinkle of sugar.

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Prep Time 15

Cook Time 16

Total Time 31

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the Cookie Dough

1 cup very soft butter (I use salted butter) Make sure your butter is very soft—it helps in creating that perfect dough.
1.25 cups sugar Don’t skip the sugar sprinkle on top!
3 large egg yolks You can substitute with ¼ cup of unsweetened applesauce or a chia seed egg.
1.5 teaspoons pure vanilla extract
1 teaspoon baking soda
0.75 teaspoons baking powder
2.5 cups all-purpose flour Gradually add the flour until no flour is left hanging around.
10 ounces toffee bits Toss in the toffee bits like you’re a rockstar chef.
to taste Sugar for sprinkling Sprinkle lightly with sugar after baking.

Method

Preparation

Preheat the oven to 350℉. Lightly line 2 sheet pans with parchment paper.
In a large bowl, combine the soft butter and sugar, stirring until creamy and well combined.
Add in the egg yolks and vanilla, stirring again until mixed.
Add the baking soda and baking powder. Stir until incorporated, then gradually add the flour.
Toss in the toffee bits and stir until everything is well combined.
Scoop up the dough using a 1½-2 tablespoon ice cream scooper, placing mounds spaced 2 inches apart on the prepared pans.

Baking

Press the dough tightly together on the baking sheets.
Bake for 12-16 minutes or until lightly golden brown.
Sprinkle lightly with sugar when they come out of the oven.
Let them chill on the pan for 4-5 minutes, then transfer to a cooling rack.

Notes

These cookies are great on their own, but try serving them warm with a scoop of vanilla ice cream. They’ll last a week in an airtight container and can be frozen for up to three months.