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Crinkly Crackly Butter Toffee Sugar Cookies Recipe

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★★★★★

4.8 from 120 reviews

Delight in these Crinkly Crackly Butter Toffee Sugar Cookies, featuring a tender buttery base mixed with crunchy toffee bits that create a perfect balance of sweetness and texture. Rolled in sugar and baked to light golden perfection, these cookies boast a charming crinkled top and a melt-in-your-mouth finish—ideal for any occasion or sweet craving.

Ingredients

Scale

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)

For Rolling

  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven and prepare sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies do not stick during baking.
  2. Cream butter and sugar: In a large mixing bowl, beat together the softened unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step helps incorporate air and produce tender cookies.
  3. Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well combined, ensuring an even texture and flavor base for your dough.
  4. Combine 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 through the flour.
  5. Mix dry into wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Then gently fold in the toffee bits, making sure they are well incorporated without overmixing the dough.
  6. Form and sugar coat dough balls: Scoop tablespoon-sized portions of dough and roll each ball in the 1/4 cup granulated sugar to coat thoroughly. This sugar coating creates the distinctive crinkly, crackled tops of the cookies.
  7. Arrange and bake: Place the sugared dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but still soft. The tops should develop a charming slightly cracked appearance.
  8. Cool cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely, preventing sogginess while maintaining their crisp edges and chewy centers.

Notes

  • For best results, use room temperature butter to achieve the light and fluffy creaming texture.
  • If you prefer extra crunch, try chilling the dough for 30 minutes before baking.
  • Substitute toffee bits with chopped nuts or chocolate chips if desired.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Use parchment paper or silicone baking mats to avoid sticking and facilitate easy cleanup.

Keywords: butter cookies, toffee cookies, sugar cookies, crinkly cookies, homemade cookies, easy cookie recipe, sweet snacks

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