Crinkly Crackly Butter Toffee Sugar Cookies
Delightfully rich and textured, these crinkly crackly butter toffee sugar cookies combine buttery richness with a crunchy exterior for a nostalgic treat.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened Should be at room temperature
- 1.25 cups granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Additional Ingredients
- 1 cup toffee bits
- 1 cup powdered sugar (for rolling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and combine thoroughly.
- Gradually add the flour mixture to the wet ingredients, stirring until just incorporated.
- Fold in the toffee bits gently until evenly distributed.
- Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball.
- Roll each dough ball in powdered sugar until fully coated and place them on the prepared baking sheets, spacing them about two inches apart.
Baking
- Bake for 10-12 minutes or until edges turn lightly golden, centers remain soft. Do not overbake.
- Remove from the oven and let cool on the sheets for a few minutes before transferring to wire racks to cool completely.
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Notes
For best results, use room-temperature ingredients. Chill the cookie dough for at least 30 minutes to control spread during baking. Consider adding additional toffee bits or experimenting with different extracts for variation.