Name: Crinkly Crackly Butter Toffee Sugar Cookies – Crispy, Buttery Perfection
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ½ cups granulated sugar (plus extra for rolling); ½ cup light brown sugar; 2 large eggs; 2 tsp vanilla extract; 2 ¾ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 ½ cups toffee bits (such as Heath Bits ‘O Brickle or homemade)

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar (plus extra for rolling)
½ cup light brown sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt

1 ½ cups toffee bits (such as Heath Bits ‘O Brickle or homemade)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 3-4 minutes on medium-high speed.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract. Scrape the bowl as needed to ensure everything is evenly mixed.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and beat on low speed until just combined.

Step 5: Fold in Toffee Bits

Gently stir in the toffee bits with a spatula or wooden spoon, being careful not to overmix. You want the toffee distributed evenly throughout the dough.

Step 6: Shape and Sugar Coat

Scoop out tablespoon-sized balls of dough (or use a cookie scoop). Roll each ball in granulated sugar to coat, then place on the prepared baking sheets about 2 inches apart.

Step 7: Bake to Perfection

Bake for 10–12 minutes, or until the edges are golden and the tops are crackly. Don’t overbake—they should look slightly underdone in the center when you pull them out.

Step 8: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The toffee will harden slightly as they cool, adding crunch.

Notes

To prevent the cookies from spreading too much, chill the dough for 30–60 minutes before baking, especially in warm kitchens. Also, using parchment helps keep the toffee from sticking to the baking sheet.