Description
Delight in these Crinkly Crackly Butter Toffee Sugar Cookies, featuring a rich buttery dough studded with crunchy toffee bits. Perfectly soft with a lightly golden exterior, these cookies offer a sweet vanilla flavor complemented by a delicate sprinkle of sugar for added texture and sparkle.
Ingredients
Units
Scale
Cookie Dough
- 1 cup very soft butter (salted preferred)
- 1 1/4 cups sugar
- 3 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 10 ounces toffee bits
Topping
- Sugar for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃). Line two sheet pans with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Butter and Sugar Mixture: In a large bowl, combine the very soft butter and sugar. Stir thoroughly until the mixture becomes creamy and well combined, forming the base of your cookie dough.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and pure vanilla extract into the buttery mixture, stirring until evenly blended to infuse flavor and moisture.
- Add Leavening Agents and Flour: Sprinkle in the baking soda and baking powder, stirring to incorporate. Gradually add the all-purpose flour, mixing until the dough forms and there are no visible flour pockets. The dough will start to clump, indicating it’s ready for the next step.
- Incorporate Toffee Bits: Fold in the toffee bits thoroughly, ensuring they are evenly distributed throughout the dough with no loose bits remaining at the bottom of the bowl.
- Scoop and Shape Dough: Using a 1½ to 2 tablespoon ice cream scooper, tightly pack the crumbly dough into mounds spaced about 2 inches apart on the prepared sheet pans. Press the dough firmly against the side of the bowl to compact it before scooping and scrape off excess for uniform cookies.
- Bake Cookies: Place the sheet pans in the preheated oven and bake for 12-16 minutes or until the cookies turn lightly golden brown on the edges, indicating they are cooked through.
- Cool and Finish: After baking, remove the cookies from the oven and lightly sprinkle with sugar for a sweet finishing touch. Allow cookies to cool on the pan for 4-5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- The dough will be crumbly; press firmly into the scooper to form cohesive cookie mounds.
- Using salted butter adds a subtle savory balance to the sweet toffee and sugar.
- Toffee bits can be substituted with chocolate chips or nuts for variation.
- Be careful not to overbake; cookies should be lightly golden but still soft inside.
- For softer cookies, reduce baking time slightly; for crisper edges, bake toward the higher end of the time range.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
