Description

These Crinkly Crackly Butter Toffee Sugar Cookies feature a tender, buttery base studded with sweet, crunchy toffee bits. With a crisp exterior and a soft, chewy center, these cookies bring a delightful texture contrast and a rich buttery flavor, enhanced by vanilla and a slight hint of caramel from the toffee. Perfect for cookie lovers who enjoy a sweet, crinkly finish and a buttery, toffee-infused treat.

Ingredients

Scale

Butter 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

Add-ins and Toppings

10 ounces toffee bits
Sugar for sprinkling (optional)

Instructions

Preheat and prepare pans: Preheat your oven to 350℉ (177℃). Line two sheet pans lightly with parchment paper to prevent sticking and ensure easy cleanup.
Cream butter and sugar: In a large bowl, combine the very soft butter and sugar. Stir continuously until the mixture becomes creamy and well combined, creating a smooth base for the dough.
Add egg yolks and vanilla: Incorporate the 3 large egg yolks and pure vanilla extract into the creamed butter and sugar mixture. Stir thoroughly to blend all ingredients evenly.
Mix in leavening agents and flour: Add the baking soda and baking powder and mix until just combined. Then gradually add the all-purpose flour and stir until the dough begins to come together and clumps form.
Fold in toffee bits: Add the 10 ounces of toffee bits to the dough and stir until they are evenly distributed, ensuring no loose bits remain at the bottom of the bowl.
Shape cookies: Using a 1½ to 2 tablespoon ice cream scooper, scoop the dough into mounds spaced approximately 2 inches apart on the prepared sheet pans. Since the dough is somewhat crumbly, firmly pack it into the scoop by pressing it against the sides of the bowl, then level off the excess.
Bake the cookies: Bake in the preheated oven for 12 to 16 minutes, or until the cookies are lightly golden brown around the edges. Avoid overbaking to keep the centers soft and chewy.
Cool and finish: Remove the cookies from the oven and, while still warm, sprinkle lightly with sugar if desired to add a sparkly finish and subtle extra sweetness. Let the cookies rest on the pan for 4 to 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

Use very soft butter, but not melted, to achieve the best dough consistency.
The dough will be crumbly but will hold together when packed tightly in the scooper.
Do not overbake; the cookies should remain soft in the center.
Sugar sprinkling after baking adds a beautiful sparkle and slight crunch but is optional.
Store cooled cookies in an airtight container for up to 1 week for best freshness.
For extra flavor variation, consider adding a pinch of sea salt or mixing in chopped nuts with the toffee bits.

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

Keywords: butter cookies, toffee sugar cookies, soft cookies, crinkly cookies, buttery cookies, dessert, baked cookies, sweet treats