With crinkly, crackly exteriors, crisp edges and chewy, toffee-studded interiors, these Butter Toffee Sugar Cookies are a huge hit with cookie lovers of all ages!
这些0碗，无搅拌机，黄油奶油糖饼干真的是一个饼干情人的梦想成真！我们所有的品味 - 测试人员都会同意它们非常令人惊讶，并具有超级积极的回应。我想你也会！
I mean, what’s not to love about a big, crinkly-crackly, buttery sugar cookie that’s studded with bits of crunchy toffee and has both crisp edges and a chewy interior?
I love that this recipe comes together quickly with just one bowl and a sturdy spatula or wooden spoon. There’s no rolling or cutting, just scoop up the dough and bake. You can sprinkle the cookies with a big of sugar when they emerge from the oven.
What are toffee bits?
I mentioned that these cookies are studded with toffee bits. Toffee bits are exactly what the name applies, sweet, golden toffee that’s been broken up into tiny bits, perfect for adding flavor and texture to baked goods. They’re gluten-free but they do contain crushed almonds so take caution for those with nut allergies.
You can find toffee bits at most larger grocery stores in the same area as the chocolate chips and are easily availableonline.Some groceries also sellchocolate-covered toffee bits,which would be equally delicious!
We love these cookies with a glass of cold milk but they’re also wonderful with coffee or tea. They make a great snack and, if you need a wonderful, easy, super delicious dessert, serve these Butter Toffee Sugar Cookies with a bowl of good vanilla ice cream drizzled with a bit of our可笑地简单的糖尿病酱.
So amazing! Or as my mom used to say “Schmakalaka!”… a description reserved for the best of the best! Try a batch of these easy cookies asap! I think you’ll be saying “Schmakalaka” too!
Cafe Tips for making these Butter Toffee Sugar Cookies
- When measuring flour, it’s best to lightly spoon flour into a measuring cup and then level off any excess with a flat-edged knife. It’s easy to end up with too much flour if you just scoop and level. Too much flour will prevent these cookies from getting the nice crinkles and crackles. If you use metric weights for measuring you don’t have to worry about this.
- You can make these cookies ahead, scoop them up into a sheet pan. Cover them with plastic wrap and refrigerate. When ready to bake, just pop them in the oven. You’ll need to add an extra minute or two of baking time.
- I really like using aretractable ice cream scoopwhen portioning out cookies. This makes scooping uniform shape and size cookies so easy!
- When baking cookies it’s important to scoop them up onto a room temperature sheet pan. That’s why it’s nice to have at least 2 sheet pans so you can get one ready while the other is in the oven and you don’t have to wait for that first pan to cool down.
- This dough will be a little crumbly. It’s supposed to be that way. When you scoop it up to form the cookies, pack the dough into the scooper tightly pushing against the sides of the bowl and scraping any excess off at the top of the bowl.
- I love theseOXO Good Grips Non-Stick Sheet pans. I have 6 of them and use them all the time for baking as well as lots of other things. They’re perfect for易于片材锅晚餐.
- I’m also a huge fan of thesepre-cut parchment paper sheets. They come in a nice flat box for easy storage and make cookie baking a breeze!
- For one-bowl, no-mixer cakes and cookies, thesesimple but sturdy silicone spatulasare perfect. I have 6-8 of them and find them so handy for stirring and mixing up just about anything. They wash up in the dishwasher beautifully and last forever, even for a crazy cook like me!
- Can’t find toffee bits? You can make these Butter Toffee Sugar Cookies without them and they’ll still be delicious. Of course, you’ll have to change the name! I have also made these cookies with mini chocolate chips in lieu of the toffee bits… also so good!
Thought for the day:
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a very present help in trouble.
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- 1cupvery soft butter（我使用盐渍黄油）
- 3egg yolksfrom large eggs
- 1½茶匙spure vanilla extract
- 1茶匙baking soda
- ¾茶匙baking powder
- 2½杯all-purpose flour
- 10ouncestoffee bits
- sugar for sprinkling
Preheat the oven to 350℉. Lightly 2 sheet pans with parchment paper.
Add the toffee bits and stir until incorporated and no loose bits are at the bottom of the bowl.
Scoop up the dough with a 1½-2 tablespoon ice cream scooper into mounds spaced 2 inches apart on the prepared sheet pans. (This dough will be a little crumbly. It's supposed to be that way. When you scoop it up to form the cookies, pack the dough into the scooper tightly pushing against the sides of the bowl and scraping any excess off at the top of the bowl.
Bake for 12-16 minutes or until lightly golden brown. Remove from the oven and allow to sit on the pan for 4-5 minutes, then transfer to a cooling rack to cool completely.
See Café Tips above in the post for more detailed instructions and tips.
Recipe makes 30-36 cookies, depending on the size.
Recipe adapted fromSweet Tooth Sweet Life.