Description

Soft, chewy in the middle and crisp on the edges, these butter toffee sugar cookies are the ultimate treat for caramel lovers. Perfect for holidays, gifting, or everyday baking.

Ingredients

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

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

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

Beat in the egg and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually mix dry ingredients into the wet mixture until combined. Stir in toffee bits.

Scoop tablespoon-sized balls of dough and roll each in granulated sugar. Place on prepared baking sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, until edges are lightly golden and centers are just set. The tops should appear slightly crinkled.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra toffee flavor, sprinkle a few additional toffee bits on top of the dough balls before baking.

Do not overbake — the cookies continue to firm up as they cool.

Store in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes per batch
Category: Dessert, Cookies
Method: Baking
Cuisine: American