Butter Toffee Cookies

5 from 7 votes

These Butter Toffee Cookies are irresistibly soft, chewy and crispy all at the same time. They're rich, buttery and loaded with crunchy toffee bits. Perfect for Christmas cookie trays but delicious anytime of year!

Prep Time15

Cook Time10

Total Time25

Course: Cookies, Dessert

Cuisine: American

Servings: cookies

Calories: 98kcal

Author: Valerie Brunmeier

Equipment

Ingredients

¾ cup granulated sugar
¾ cup butter softened
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup English toffee bits like Heath Bits O Brickle Toffee Bits
3 tablespoons white sanding sugar (also called sparkling sugar)

Instructions

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
Add the granulated sugar, butter, egg and vanilla to a large mixing bowl. Use an electric mixer to beat at MEDIUM speed, scraping the bowl often, until creamy. Add the flour, baking powder and baking soda and beat at LOW speed until well mixed. Use a spoon to stir in the toffee bits until incorporated throughout the cookie dough.
Place the sanding sugar in a small bowl. Cut a 4- to 5-inch square of parchment paper. Set aside.
Use a small cookie scoop to scoop the dough into 1-inch balls. Shape with your hands then roll in the sanding sugar and place 2 inches apart on the prepared baking sheet. Place the small square of parchment paper over each dough ball and use a small glass to lightly press down to flatten them to 1 ½-inch circles.
Bake for 9 to 11 minutes or until the edges are just barely lightly browned. Remove from the oven and cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

Storage Tips

Transfer the completely cooled cookies to an airtight container, separating the layers with a piece of parchment paper. Seal the container and store at room temperature. The cookies will stay fresh for 1 week or more. For longer storage, refrigerate the cookies or see below for freezing details.

Freezing Unbaked Cookies - Roll the dough into balls as directed without coating with sugar, then load them up on a baking sheet so they aren't touching. Transfer the baking sheet to the freezer for a couple of hours or until the dough is frozen solid. Transfer the cookie dough balls to a freezer bag or other freezer-safe container and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator before coating with sanding sugar, flattening, and baking as directed.

Freezing Baked Cookies - Follow the same directions for flash freezing above, then place the frozen cookies between layers of parchment in a freezer-safe container and freeze for up to 3 months. Allow to frozen baked cookies to thaw in the container on your kitchen counter.

Nutrition