Toffee Sugar Cookies Recipe

Introduction

These Toffee Sugar Cookies combine the buttery sweetness of classic sugar cookies with the rich crunch of toffee bits. Soft, chewy, and perfectly golden, they’re an irresistible treat that’s easy to make for any occasion.

Ingredients

• 1 cup very soft butter (I use salted butter)
• 1¼ cups sugar
• 3 egg yolks (from large eggs)
• 1½ teaspoons pure vanilla extract
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 2½ cups all-purpose flour
• 10 ounces toffee bits
• sugar for sprinkling

Instructions

1. Step 1: Preheat the oven to 350℉. Lightly line 2 sheet pans with parchment paper.
2. Step 2: In a large bowl, combine the soft butter and sugar. Stir until creamy and well combined.
3. Step 3: Add the egg yolks and vanilla extract, then stir again to mix thoroughly.
4. Step 4: Add the baking soda and baking powder, stirring until incorporated, then gradually add the flour. Stir until the dough begins to clump together.
5. Step 5: Fold in the toffee bits, ensuring they are evenly distributed and no loose bits remain at the bottom of the bowl.
6. Step 6: Using a 1½ to 2 tablespoon ice cream scooper, scoop dough into mounds spaced about 2 inches apart on the prepared sheets. The dough will be crumbly—pack it tightly into the scooper and scrape off any excess.
7. Step 7: Bake for 12-16 minutes or until cookies are lightly golden brown. Remove from oven and sprinkle lightly with sugar if desired.
8. Step 8: Let the cookies sit on the pan for 4-5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

• Use salted butter to enhance the toffee flavor; if using unsalted, add a pinch of salt to the dough.
• For extra crunch, chill the dough for 30 minutes before baking.
• Try mixing in chopped nuts like pecans or walnuts along with the toffee bits for added texture.
• Sprinkle a little sea salt on top of the cookies right before baking for a salty-sweet contrast.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven (300℉) for 5-7 minutes to regain their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture slightly, making cookies a bit cakier and less rich. The recipe specifically calls for yolks to keep the cookies tender and soft.

What if I don’t have toffee bits?

You can substitute with chopped toffee bars or butterfinger candy. Alternatively, use chocolate chips or butterscotch chips for a different but delicious flavor.

Toffee Sugar Cookies Recipe

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★★★★★

4.8 from 133 reviews

Delightfully buttery and soft Toffee Sugar Cookies are packed with rich toffee bits for a sweet crunch in every bite. These classic cookies combine a creamy, vanilla-infused dough with a sprinkle of sugar on top, baked to a perfect light golden brown. Ideal for cookie trays, festive occasions, or any time you crave a sweet treat with a satisfying texture.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup very soft butter (salted butter recommended)
• 1¼ cups sugar
• 3 large egg yolks
• 1½ teaspoons pure vanilla extract
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 2½ cups all-purpose flour
• 10 ounces toffee bits

Topping

• Sugar for sprinkling

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350℉ (175℃). Line two sheet pans with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, combine the very soft butter and sugar. Stir until the mixture becomes creamy and well combined, providing a smooth base for your cookie dough.
3. Add Egg Yolks and Vanilla: Add the three egg yolks and the vanilla extract to the butter-sugar mixture. Stir thoroughly to blend all ingredients evenly.
4. Incorporate Leavening and Flour: Add the baking soda and baking powder, stirring until fully incorporated. Then gradually add the all-purpose flour, stirring until the dough comes together and starts to clump.
5. Mix in Toffee Bits: Fold in the toffee bits until they are evenly distributed throughout the dough, ensuring no loose bits remain at the bottom of the bowl.
6. Scoop Dough onto Pans: Using a 1½ to 2 tablespoon ice cream scooper, scoop mounds of dough spaced about 2 inches apart on the prepared sheet pans. The dough will be crumbly; press and pack it tightly in the scooper to hold shape, scraping excess at the top.
7. Bake Cookies: Bake in the preheated oven for 12 to 16 minutes, or until the edges are lightly golden brown.
8. Add Sugar Topping and Cool: Immediately after removing from the oven, lightly sprinkle sugar over the warm cookies if desired. Let the cookies sit on the pans for 4 to 5 minutes to firm up, then transfer them to a cooling rack to cool completely before serving or storing.

Notes

• The dough is intentionally crumbly – pack tightly when scooping to maintain shape.
• Using salted butter adds flavor, but unsalted butter can be used with a pinch of added salt if preferred.
• Toffee bits provide a sweet crunch; store cookies in an airtight container to keep them fresh.
• Ensure the egg yolks are at room temperature for easier mixing and better texture.
• If you prefer larger cookies, increase scooping size but adjust baking time accordingly.

Keywords: toffee sugar cookies, buttery cookies, toffee bits, soft sugar cookies, easy cookie recipe, baking cookies, classic cookies