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Crinkly Crackly Butter Toffee Sugar Cookies

Delightful cookies combining buttery richness and crunchy toffee bits, perfect for any occasion.
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Préparation 15 minutes
Cuisson 16 minutes
Temps total 31 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Préparation Notes

Ingrédients
  

Cookie Base
  • 1 cup very soft butter (preferably salted) Ensure butter is very soft for the best texture.
  • 1¼ cups sugar Can substitute with brown sugar for a richer flavor.
  • 3 large egg yolks For a vegan option, substitute with flaxseed meal mixed with water.
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2½ cups all-purpose flour For gluten-free, use a gluten-free flour blend.
  • 10 ounces toffee bits Can substitute for chocolate chips or nuts.
  • to taste sugar for sprinkling (optional) Used for sprinkling on warm cookies.

Préparation
 

Preparation
  1. Prep your workspace and ingredients: Gather all ingredients, measuring cups, and mixing bowls. Preheat your oven to 350℉ (175℃).
  2. Prepare the base: In a large bowl, mix together softened butter and sugar until creamy.
  3. Add the egg yolks and vanilla: Beat in egg yolks one at a time, mixing well, then add vanilla extract.
  4. Incorporate the dry ingredients: Add baking soda and baking powder, then gradually mix in flour.
  5. Fold in the toffee bits: Gently add toffee bits to the dough.
  6. Scoop the dough: Use an ice cream scooper to place mounds of dough on lined baking sheets, spaced 2 inches apart.
  7. Bake the cookies: Bake for 12-16 minutes until lightly golden brown.
  8. Sugar sprinkle and cooling time: Optionally sprinkle with sugar immediately after baking and let cool for 4-5 minutes on pan before transferring to a cooling rack.
  9. Enjoy: Serve with a warm cup of coffee or milk.
  10. Share and store: Share with others or store in an airtight container.

Notes et conservation

These cookies can be stored at room temperature for up to 1 week or refrigerated for up to 2 weeks. Freeze for up to 3 months for longer storage. Use parchment paper for easier cleanup.