Crinkly Crackly Butter Toffee Sugar Cookies Recipe

Introduction

These Crinkly Crackly Butter Toffee Sugar Cookies combine rich butter, sweet toffee bits, and a delightful crackly texture for an irresistible treat. Perfect for sharing or enjoying with your favorite cup of tea, they’re simple to make and full of buttery goodness.

Ingredients

• 1 cup very soft butter (salted butter recommended)
• 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 the oven to 350℉. Line two sheet pans with parchment paper.
2. Step 2: In a large bowl, combine the soft butter and sugar. Stir until creamy and well combined. Add the egg yolks and vanilla extract, then stir again.
3. Step 3: Add the baking soda and baking powder to the mixture and stir until fully incorporated. Then add the flour and stir until the dough starts to clump together.
4. Step 4: Fold in the toffee bits, making sure there are no loose bits left at the bottom of the bowl.
5. Step 5: Using a 1½ to 2 tablespoon ice cream scooper, scoop the dough into mounds spaced 2 inches apart on the prepared pans. The dough will be crumbly—pack it tightly into the scooper by pressing against the bowl sides and scrape off any excess.
6. Step 6: Bake for 12 to 16 minutes or until the cookies are lightly golden brown. Remove from the oven and, if desired, sprinkle lightly with sugar. Let the cookies sit on the pan for 4 to 5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or a teaspoon of espresso powder to the dough.
• Use unsalted butter and add a pinch of salt if you prefer more control over seasoning.
• Swap toffee bits for chocolate chips or chopped nuts for a tasty variation.
• Make sure the butter is very soft to help the dough come together without overmixing.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe container for up to three months. To enjoy after freezing, let them thaw at room temperature and, if you like, warm them slightly in the oven for a freshly baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just the yolks?

Using whole eggs will change the texture and richness of the cookies, making them less tender and possibly cakier. It’s best to stick with the yolks for a soft, buttery crumb.

What if I don’t have toffee bits?

If you can’t find toffee bits, chopped hard toffee candy or Heath bars work well. Alternatively, chocolate chips or butterscotch chips can be enjoyable substitutions.

Crinkly Crackly Butter Toffee Sugar Cookies Recipe

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★★★★★

4.5 from 69 reviews

These Crinkly Crackly Butter Toffee Sugar Cookies are deliciously buttery and sweet, featuring rich toffee bits that add a delightful crunch. Perfectly soft with a slight crisp around the edges, these sugar cookies are sprinkled with sugar for an extra touch of sweetness and an appealing crackled top. A delightful treat for any occasion!

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 12-16 minutes
• Total Time: 30-35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup very soft butter (preferably salted)
• 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

Topping

• Sugar for sprinkling

Instructions

1. Preheat the oven: Preheat your oven to 350℉ (175℃) and line two sheet pans with parchment paper to prevent sticking and facilitate easy cleanup.
2. Mix butter and sugar: In a large bowl, combine the very soft butter and sugar. Stir them together until the mixture is creamy and well combined, ensuring a smooth base for the cookie dough.
3. Add egg yolks and vanilla: Add the three egg yolks and pure vanilla extract to the butter-sugar mixture. Stir again until fully incorporated to enhance flavor and richness.
4. Incorporate leavening agents and flour: Add the baking soda and baking powder; stir until fully mixed. Then gradually add the all-purpose flour, stirring continuously until all the flour is combined and the dough starts to clump together.
5. Mix in toffee bits: Add the toffee bits to the dough and stir thoroughly to distribute them evenly, ensuring no loose bits remain at the bottom of the bowl.
6. Form cookie mounds: Using a 1½ to 2 tablespoon ice cream scooper, scoop dough into mounds spaced 2 inches apart on the prepared sheet pans. Because the dough is slightly crumbly, pack it tightly into the scooper by pressing against the sides of the bowl and scrape off any excess to form compact mounds.
7. Bake: Bake the cookies in the preheated oven for 12 to 16 minutes, or until they are lightly golden brown around the edges.
8. Sprinkle sugar and cool: Remove the cookies from the oven and while still warm, sprinkle lightly with sugar if desired to add extra sweetness and texture. Let the cookies sit on the pan for 4-5 minutes to firm up before transferring them to a cooling rack to cool completely.

Notes

• The dough is naturally crumbly; pack it firmly into the scooper for best results.
• Using salted butter adds a subtle salt balance but can be adjusted to unsalted with a pinch of added salt if preferred.
• Toffee bits add crunch and sweetness – ensure they are evenly distributed for consistent flavor in every bite.
• Sugar sprinkled on top after baking adds a pretty crackled effect and a bit of extra sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Butter Toffee Sugar Cookies, Crinkly Cookies, Toffee Cookies, Soft Sugar Cookies, Homemade Cookies