Crinkly Crackly Butter Toffee Sugar Cookies
Buttery sugar cookies with crinkly tops, crisp edges, and chewy centers studded with crunchy toffee bits. One-bowl, no-mixer recipe perfect for any occasion.
Ingredients
- 1 cup salted butter very soft not melted
- 1¼ cups sugar plus extra for sprinkling
- 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 about 1¾ cups
Instructions
- Prepare
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dough
- In a large mixing bowl, cream together the very soft butter and 1¼ cups sugar using a sturdy wooden spoon or spatula until light and fluffy, about 2 minutes.
- Add the egg yolks and vanilla extract. Stir until fully incorporated and smooth.
- Sprinkle the baking soda and baking powder over the mixture. Add flour gradually, about ½ cup at a time, stirring after each addition until just combined. The dough will look crumbly.
- Fold in the toffee bits until evenly distributed throughout the dough.
- Bake
- Use a cookie scoop or tablespoon to portion the dough, packing it firmly into the scoop. Place scoops about 2 inches apart on prepared baking sheets.
- Bake for 12-15 minutes until edges are golden brown and centers still look slightly underdone.
- Finish
- Remove from oven and immediately sprinkle the tops lightly with sugar. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Measuring Flour: Use the spoon and level method. Lightly spoon flour into measuring cup and level with a straight edge. Do not scoop directly from the bag.
Crumbly Dough: The dough is intentionally crumbly. Pack it firmly into your cookie scoop by pressing against the bowl sides.
Make-Ahead: Scoop dough onto a sheet pan, cover with plastic wrap, and refrigerate up to 3 days. Bake from refrigerator, adding 1-2 extra minutes to baking time.
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 3 months or freeze unbaked dough balls for up to 3 months. Bake frozen dough balls adding 2-3 extra minutes to baking time.
Substitutions: Can substitute mini chocolate chips for toffee bits, or omit mix-ins entirely for classic sugar cookies. If using unsalted butter, add ¼ teaspoon salt to dry ingredients.
Allergy Note: Toffee bits typically contain crushed almonds. Check labels for nut allergies.
Crumbly Dough: The dough is intentionally crumbly. Pack it firmly into your cookie scoop by pressing against the bowl sides.
Make-Ahead: Scoop dough onto a sheet pan, cover with plastic wrap, and refrigerate up to 3 days. Bake from refrigerator, adding 1-2 extra minutes to baking time.
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 3 months or freeze unbaked dough balls for up to 3 months. Bake frozen dough balls adding 2-3 extra minutes to baking time.
Substitutions: Can substitute mini chocolate chips for toffee bits, or omit mix-ins entirely for classic sugar cookies. If using unsalted butter, add ¼ teaspoon salt to dry ingredients.
Allergy Note: Toffee bits typically contain crushed almonds. Check labels for nut allergies.
