These butter toffee cookies are irresistibly soft, chewy and crunchy at the same time. They are rich, buttery and loaded with crunchy toffee bits. Perfect for Christmas cookie trays but delicious any time of year!
If you love toffee as much as we love toffee, try my Chocolate Chip Toffee Cookies. Another winner!
I’m all about easy cookie recipes and this butterscotch toffee cookie recipe is just that.
So easy!
The dough is mixed in minutes in one bowl, it does not require refrigeration, and the cookies are baked every time.
The base of the simple butter cookies is highlighted with crunchy toffee pieces that add amazing flavor and a little crunch. Before baking, roll the dough with sanding sugar to create a beautiful and shiny effect.
Butter Toffee Cookies are perfect for a holiday cookie tray but I crave them all year round.
Ingredient notes
- Sugar – Do not be tempted to increase the amount of sugar in the base of the cookies. After the dough is coated with granulated sugar (see below), they have the perfect amount of sweetness.
- butter – Softens at room temperature. To soften quickly in the microwave, cook on 50% power for 15 seconds, just until you can press your finger to the side and leave an impression.
- egg
- Pure vanilla extract
- All purpose flour
- Baking powder and baking soda
- Salt
- Pieces of English toffee – same as Heath Bits O Brickle English Toffee Bits. Heath also makes milk chocolate toffee bits that are amazing in chocolate chip toffee cookies but you want regular toffee bits for this recipe.
- White sanding sugar – Check out the cake decorating section of your store Sanding sugar or bubbly sugar. It is a coarse decorative sugar that retains its crispness and adds a sparkling effect to baked goods.
How to make butter toffee cookies
- Add the sugar, butter, egg and vanilla to a large mixing bowl. Use an electric mixer to beat on medium speed, scraping the bowl often, until creamy.
- Add the flour, baking powder and baking soda and beat at low speed until a uniform mixture is obtained.
- Use a spoon to mix in the toffee pieces.
- Mix the dough until the pieces of toffee are absorbed throughout.
- Use a small cookie scoop to scoop the dough into 1-inch balls. Shape with your hands and then roll in the sanding sugar.
- Place the sugared dough 2 inches apart on parchment paper-lined baking sheets. Place a small square of parchment paper on each dough ball and use a small cup to lightly press down to flatten them into about 1 ½-inch rounds.
Baking tip
Placing a small piece of parchment paper on top of the cookie dough before rolling it out helps prevent the dough from sticking to the glass.
- Flatten the rest of the cookies and transfer to an oven preheated to 350 degrees. Bake for 9 to 11 minutes or until the edges are just barely lightly browned.
- Remove from the oven and let cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
Tips and variations
- If you like the taste of almonds, try replacing the vanilla extract with almond extract.
- Want a big dish? An 8-ounce bag of Heath Bits O Brickle English Toffee Bits is just shy of 1 ½ cups, so you can double the recipe and use the whole bag.
- Sugar polish is available in a variety of colors. Use red and green for Christmas cookies or pink or another pastel for Easter cookies.
- For perfectly even sized cookies like you see in this post, be sure to use a A spoonful of cookies. If you use a small spoon, you should get close to 40 cookies. If you are using a larger spoon, you may need to extend the baking time slightly.
- When I’m feeling lazy, I like mine Sheets of parchment paper. They are pre-cut to fit perfectly into a large baking pan.
Storage tips
Transfer the completely cooled cookies to an airtight container, separate the layers with a piece of parchment paper. Close the container and store at room temperature. The cookies will stay fresh for a week or more. For longer storage, refrigerate the cookies or see below for freezing details.
Frosting butter toffee cookies
These cookies are excellent candidates for freezing before or after baking.
- Freezing unbaked cookies – Roll the dough into balls according to the instructions without coating them with sugar, then place them on a baking sheet so they don’t touch. Transfer the baking paper to the freezer for a few hours or until the frozen dough is solid. Transfer the cookie dough balls to a freezer bag or another container suitable for the freezer and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator before coating with granulated sugar, rolling and baking according to the instructions.
- Freezing baked cookies – Follow the same instructions 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 frozen baked cookies to thaw in a container on your kitchen counter.
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Butter toffee cookies
These butter toffee cookies are irresistibly soft, chewy and crunchy at the same time. They are rich, buttery and loaded with crunchy toffee bits. Perfect for Christmas cookie trays but delicious any time of year!
Dishes: 40 cookies
Component
- ¾ Goblet Sugar
- ¾ Goblet butter, softened
- 1 A large egg
- 2 teaspoons Pure vanilla extract
- 2 cups All purpose flour
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda powder
- ¼ teaspoon Salt
- ¾ Goblet Pieces of English toffee, Like Heath Bits O Brickle Toffee Bits
- 3 spoons White sanding sugar, (also called sparkling sugar)
Instructions
-
Preheat oven to 350 degrees F. Line a pan with parchment paper.
-
Add the sugar, butter, egg and vanilla to a large mixing bowl. Use an electric mixer to beat on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and baking soda and beat at low speed until a uniform mixture is obtained. Use a spoon to mix in the pieces of toffee until incorporated into the entire 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 ball of dough and use a small cup to lightly press down to flatten them into 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.
Remarks
Transfer the completely cooled cookies to an airtight container, separate the layers with a piece of parchment paper. Close the container and store at room temperature. The cookies will stay fresh for a week or more. For longer storage, refrigerate the cookies or see below for freezing details.
Freezing unbaked cookies – Roll the dough into balls according to the instructions without coating them with sugar, then place them on a baking sheet so they don’t touch. Transfer the baking paper to the freezer for a few hours or until the frozen dough is solid. Transfer the cookie dough balls to a freezer bag or another container suitable for the freezer and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator before coating with granulated sugar, rolling and baking according to the instructions.
Freezing baked cookies – Follow the same instructions 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 frozen baked cookies to thaw in a container on your kitchen counter.
diet
dose: 1 cookie · Calories: 98 KKL · Carbohydrates: 12 G · protein: 1 G · Fat: 5 G · Saturated fat: 3 G · Polyunsaturated fat: 0.2 G · Unsaturated fat: 1 G · trans fat: 0.2 G · Cholesterol: 18 mg · sodium: 63 mg · potassium: 27 mg · fiber: 0.2 G · Sugar: 8 G · vitamin: 163 IU · Vitamin C: 0.01 mg · calcium: 11 mg · iron: 0.3 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
adapted from Land O Lakes
