Dessert

Crinkly Crackly Butter Toffee Sugar Cookies Recipe

ByLily Cross February 6, 2026February 6, 2026

Introduction

These Crinkly Crackly Butter Toffee Sugar Cookies are a perfect balance of buttery richness and sweet toffee crunch. Their delicate crinkled tops add a charming texture that makes them irresistible. Ideal for sharing or enjoying with a cup of tea.

A close-up of a stack of soft, cracked cookies with a light golden-brown color, showing a crumbly texture on the outside and slightly gooey inside layers. The cookies have visible cracks and a sugar dusting on top, placed on a white marbled surface with warm lighting that highlights their texture and softness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup toffee bits (such as Heath Bits o’ Brickle)
1/4 cup granulated sugar (for rolling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream the softened butter and 1 1/2 cups granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
Step 3: Beat in the egg and vanilla extract until the batter is smooth and fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the toffee bits gently to distribute evenly.
Step 6: Scoop tablespoon-sized balls of dough and roll each one in the remaining 1/4 cup of granulated sugar. Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake in the preheated oven for 10 to 12 minutes, until the edges turn lightly golden and the centers are set but still soft. The tops will have a slightly crinkled appearance.
Step 8: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra toffee flavor, substitute half of the toffee bits with chopped caramel candies.
Chill the dough for 30 minutes before baking to prevent spreading and keep the cookie shape crinkly.
Replace toffee bits with chocolate chips or chopped nuts for a different twist.
Use brown sugar instead of granulated sugar for a richer, more caramel-like flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a warm oven or microwave for a soft, just-baked texture.

How to Serve

A close-up view of a stack of soft, cracked cookies with a light golden-brown color. Each cookie has a textured surface with visible cracks and small bits of white sugar crystals sprinkled on top. The cookies are thick and slightly uneven, showing their soft and chewy nature. The background is a white marbled texture, adding a clean and bright contrast to the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce added salt in the recipe to avoid an overly salty flavor.

What causes the cookie tops to crackle like this?

The sugar coating combined with the creaming of butter and sugar creates a delicate crust that cracks as the cookie bakes, giving the signature crinkled appearance.