Monday, January 8, 2018

Toffee Sugar Cookies

Toffee Sugar Cookies 
((Printable Recipe))

2 1/4 cups all-purpose flour
1 cup sugar
1 cup salted butter, softened
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
1 cup Heath toffee bits

1. Preheat oven to 350 degrees Farenhite.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Add the baking soda and flour. Mix until combined. Stir in the toffee bits.
3. Shape the dough into 1-inch balls and place on a parchment lined sheet pan about 2-inches apart. Bake for 8-10 minutes. Remove the pan from the oven and place the cookies, still on the sheet pan, on top of a cookie rack to cool.*
4. When cool, remove the cookies from the sheet pan and allow to continue cooling on the cooling rack.

*Optional: Sprinkle the warm cookies with additional sugar.


  1. I'm a sucker for anything with toffee in it, so these sound amazing! Out of habit, I always buy unsalted butter. To save me a special trip to the store (I have everything else on hand, including the toffee bits - I keep them on hand to sprinkle on ice cream and in hot chocolate), any idea how much salt I should add to make up for not using salted butter? Thanks!

    1. Liz, the original recipe written down from my father only said "butter". Generally you should always use unsalted butter in baking, but I prefer salted butter. If you wanted to add salt, I believe that for every stick of butter you add 1/4 teaspoon salt. So for two sticks of butter you could do up to 1/2 teaspoon.

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  3. Wow, so simple. Everyone thinks I worked hard on these. Can't wait to try more of your recipes.