Crinkly Crackly Butter Toffee Sugar Cookies

Why You’ll Love This Recipe

I enjoy these cookies because they’re a perfect balance of texture and flavor. The sugar coating gives them a little sparkle and crispness, while the toffee bits melt into buttery pockets of caramel. I also like how simple they are to make—no chilling required, just mix, roll, and bake. They’re quick enough for a weeknight craving but special enough to share at gatherings or gift to friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 1 large egg

• 1 tbsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 cup toffee bits (such as Heath Bits o’ Brickle)

For rolling:

• 1/4 cup granulated sugar

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, I cream the butter and sugar together until light and fluffy, about 2–3 minutes.

3. I beat in the egg and vanilla extract until smooth.

4. In another bowl, I whisk the flour, baking soda, baking powder, and salt.

5. I gradually mix the dry ingredients into the wet mixture until combined, then stir in the toffee bits.

6. Using a tablespoon, I scoop dough balls, roll them in sugar, and place them on the prepared baking sheets about 2 inches apart.

7. I bake them for 10–12 minutes, until the edges turn golden and the centers are just set with a crinkly top.

8. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24–28 cookies. The prep takes around 15 minutes, and each batch bakes for 10–12 minutes. In total, it takes about 30 minutes to have a batch ready to enjoy.

Variations

I like to change these up depending on my mood. Sometimes I add a handful of mini chocolate chips for extra richness, or I sprinkle a little flaky sea salt on top before baking for a sweet-and-salty twist. Around the holidays, I’ve even mixed in crushed peppermint candies for a festive touch.

Storage/Reheating

I usually keep these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze them in a sealed bag for up to 3 months. To enjoy again, I just let them thaw at room temperature or warm them in the microwave for a few seconds to bring back the gooey toffee texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt by half to balance the flavor.

Do I need to chill the dough before baking?

No, I don’t chill the dough for this recipe. The cookies spread just the right amount without refrigeration.

Can I substitute the toffee bits?

If I don’t have toffee bits, I sometimes use chopped caramel candies or even butterscotch chips for a similar flavor.

Why do my cookies turn out flat?

When mine turn too flat, it’s usually because the butter was too soft or warm. I make sure it’s softened but not melted before mixing.

Can I make smaller or larger cookies?

Yes, I sometimes make mini cookies using a teaspoon of dough or larger bakery-style ones with two tablespoons. I just adjust the baking time slightly.

Conclusion

These crinkly crackly butter toffee sugar cookies have become one of my go-to recipes whenever I want something simple yet impressive. I love the chewy centers, crisp edges, and caramelized toffee bits in every bite. Whether I’m baking them for a party, a gift, or just to satisfy my own sweet tooth, they never fail to bring joy.