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!
These 0ne-bowl, no-mixer, Butter Toffee Sugar Cookies are truly a cookie lover’s dream come true! All of our taste-testers have had concurred that they’re amazing and have had super positive responses. I think you will too!
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 available online. Some groceries also sell chocolate-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 Ridiculously Easy Butterscotch Sauce.
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 a retractable ice cream scoop when 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.
- It’s best to bake cookies, one pan at a time. If you bake cookies on a lower oven rack, the bottoms tend to get dark and burnt before the cookies are finished. Some chefs suggest baking two at a time and changing the position of the sheet pans halfway through the baking time. To me, it’s easier to just bake one pan at a time. I think the cookies get more uniformly baked and I don’t have to worry about remembering to switch the pans.
- I love these OXO 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 easy sheet pan dinners.
- I’m also a huge fan of these pre-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, these simple but sturdy silicone spatulas are 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:
God is our refuge and strength,
a very present help in trouble.
What we’re listening to for inspiration:
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- 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
Preheat the oven to 350℉. Lightly 2 sheet pans with parchment paper.
Combine the soft butter and sugar in a large bowl and stir until creamy and well combined. Add the egg yolks and vanilla and stir again.
Add the baking soda and baking powder and stir until incorporated then add the flour. Stir until all of the flour has been combined and the dough starts to clump.
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 sprinkle lightly with sugar, if desired. 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 from Sweet Tooth Sweet Life.