Crinkly Crackly Butter Toffee Sugar Cookies
Delightful cookies combining buttery richness and crunchy toffee bits, perfect for any occasion.
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.
Instructions
Preparation
- Prep your workspace and ingredients: Gather all ingredients, measuring cups, and mixing bowls. Preheat your oven to 350℉ (175℃).
- Prepare the base: In a large bowl, mix together softened butter and sugar until creamy.
- Add the egg yolks and vanilla: Beat in egg yolks one at a time, mixing well, then add vanilla extract.
- Incorporate the dry ingredients: Add baking soda and baking powder, then gradually mix in flour.
- Fold in the toffee bits: Gently add toffee bits to the dough.
- Scoop the dough: Use an ice cream scooper to place mounds of dough on lined baking sheets, spaced 2 inches apart.
- Bake the cookies: Bake for 12-16 minutes until lightly golden brown.
- 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.
- Enjoy: Serve with a warm cup of coffee or milk.
- Share and store: Share with others or store in an airtight container.
Notes
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.