Description
Crinkly, crackly, and irresistibly sweet, these butter toffee sugar cookies have a perfect balance of chewy centers and crisp edges, topped with a sprinkle of flaky salt for that extra flavor punch.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 3/4 cup toffee bits (like Heath bits or homemade)
- Optional: Extra sugar for rolling
- Optional: A sprinkle of flaky salt on top before baking
Instructions
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, cream butter and both sugars until light and fluffy (2–3 minutes).
- Beat in egg, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to wet, mixing until combined. Fold in toffee bits.
- Scoop dough into 1.5 tbsp balls (or use a cookie scoop). Roll in sugar if desired.
- Place dough balls on baking sheet 2” apart. Slightly flatten tops with your fingers or the bottom of a glass.
- Bake for 9–11 minutes until edges are set but centers are still soft. Cookies will crinkle as they cool!
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- If you want a sparkly finish, roll the dough balls in extra sugar before baking.
- A sprinkle of flaky salt just before baking enhances the flavor and adds a touch of gourmet flair.
- Let the cookies cool on the baking sheet for a few minutes to help them maintain their crinkly texture.
- The addition of cream of tartar is key to getting that perfect crinkled texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg