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Crinkly Crackly Butter Toffee Sugar Cookies
These golden, buttery cookies are crisp on the edges, soft in the center, and packed with toffee bits that melt into sweet perfection. The crackly tops are irresistible, and the sugar coating adds a magical sparkle with every bite.
If you love rich, chewy cookies, you’ll also adore our viral Butter Pecan Pound Cake featured on tinsuf.com!
Ingredients:
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1 cup unsalted butter, softened
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1 1/4 cups granulated sugar
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1/2 cup light brown sugar, packed
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2 large eggs
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2 teaspoons vanilla extract
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2 3/4 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 1/2 cups toffee bits (like Heath bits)
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Extra granulated sugar for rolling
Instructions:
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the Butter & Sugar
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
3. Add Eggs & Vanilla
Beat in eggs one at a time, followed by the vanilla extract.
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4. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture and mix until just combined.
5. Fold in Toffee Bits
Gently stir in the toffee bits.
6. Shape the Dough
Scoop dough into 1½ tablespoon-sized balls. Roll each ball in sugar and place on baking sheet 2 inches apart.
7. Bake
Bake for 10–12 minutes, until edges are golden and centers are just set. Don’t overbake—cookies will continue baking on the sheet.
8. Cool & Enjoy
Cool on the sheet for 5 minutes, then transfer to a wire rack.
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Time & Yield:
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Prep Time: 15 mins
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Bake Time: 10–12 mins
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Total Time: ~30 mins
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Makes: ~36 cookies
Tips & Variations:
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Swap toffee bits with chopped chocolate-covered toffee bars for extra decadence.
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Sprinkle with flaky sea salt for a sweet-savory finish.
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Freeze dough balls for fresh cookies anytime—just bake a few extra minutes from frozen.
Don’t forget to bookmark this recipe or explore more at tinsuf.com for your next sweet treat!
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