Description

Delight in these Crinkly Crackly Butter Toffee Sugar Cookies, a perfect blend of buttery richness and sweet toffee crunch. These cookies feature a soft, chewy center with slightly crisp edges and a distinctive crinkly sugar-coated top that adds an irresistible texture and visual appeal. Ideal for cookie swaps, holiday treats, or everyday indulgence.

Ingredients

Scale

Cookie Dough

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)

Coating

1/4 cup granulated sugar

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, usually about 2 to 3 minutes. This aerates the dough and helps create tender cookies.
Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined. This adds moisture and flavor to the dough.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen cookies. Then fold in the toffee bits evenly.
Form and Sugar-Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll each ball in the 1/4 cup granulated sugar to coat. This sugar coating gives the cookies their signature crinkly crackly texture.
Arrange and Bake: Place the coated dough balls onto prepared baking sheets spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 10–12 minutes until the edges turn lightly golden and the centers are set but still soft. The tops will display a slightly crinkled appearance.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the cookies firm up perfectly.

Notes

Use room temperature butter for easier creaming and better texture.
Do not overmix the dough once the flour is added to keep the cookies tender.
For best results, use fresh toffee bits for optimal crunch and flavor.
Store cookies in an airtight container at room temperature for up to one week.
These cookies can also be frozen before baking; freeze dough balls coated in sugar on a tray, then transfer to a bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: butter toffee cookies, sugar cookies, crinkly cookies, buttery cookies, toffee bits cookies, homemade cookies, holiday cookies