These 0ne-bowl, no-mixer, Butter Toffee Sugar Cookies are truly a cookie lover’s dream come true! All of our taste-testers have had concurred that they’re amazing and have had super positive responses. I think you will too!
我的意思是,什么’s not to love about a big, crinkly-crackly, buttery sugar cookie that’s studded with bits of crunchy toffee and has both crisp edges and a chewy interior?
We love these cookies with a glass of cold milk but they’re also wonderful with coffee or tea. They make a great snack and, if you need a wonderful, easy, super delicious dessert, serve these Butter Toffee Sugar Cookies with a bowl of good vanilla ice cream drizzled with a bit of ourRidiculously Easy Butterscotch Sauce。
So amazing! Or as my mom used to say “Schmakalaka!”… a description reserved for the best of the best! Try a batch of these easy cookies asap! I think you’ll be saying “Schmakalaka” too!
- When measuring flour, it’s best to lightly spoon flour into a measuring cup and then level off any excess with a flat-edged knife. It’s easy to end up with too much flour if you just scoop and level. Too much flour will prevent these cookies from getting the nice crinkles and crackles. If you use metric weights for measuring you don’t have to worry about this.
- You can make these cookies ahead, scoop them up into a sheet pan. Cover them with plastic wrap and refrigerate. When ready to bake, just pop them in the oven. You’ll need to add an extra minute or two of baking time.
- I really like using aretractable ice cream scoopwhen portioning out cookies. This makes scooping uniform shape and size cookies so easy!
- It’s best to bake cookies, one pan at a time. If you bake cookies on a lower oven rack, the bottoms tend to get dark and burnt before the cookies are finished. Some chefs suggest baking two at a time and changing the position of the sheet pans halfway through the baking time. To me, it’s easier to just bake one pan at a time. I think the cookies get more uniformly baked and I don’t have to worry about remembering to switch the pans.
- I love theseOxo好夹具不粘板。我有6个，一直用它们来烘焙以及许多其他东西。他们是完美的easy sheet pan dinners。
- I’m also a huge fan of thesepre-cut parchment paper sheets。They come in a nice flat box for easy storage and make cookie baking a breeze!
- 对于单碗，无搅拌机蛋糕和饼干，这些simple but sturdy silicone spatulas是完美的。我有6-8个，发现它们很方便搅拌和混合任何事情。yaboPT电子他们在洗碗机洗净，持续持续，即使是像我这样的疯狂厨师！
- Can’t find toffee bits? You can make these Butter Toffee Sugar Cookies without them and they’ll still be delicious. Of course, you’ll have to change the name! I have also made these cookies with mini chocolate chips in lieu of the toffee bits… also so good!
What we’re listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1cup非常软的黄油(I use salted butter)
- 3egg yolks来自大蛋
- 1½茶匙pure vanilla extract
- 1teaspoonbaking soda
- ¾teaspoonbaking powder
- 10ouncestoffee bits
Preheat the oven to 350℉. Lightly 2 sheet pans with parchment paper.
Combine the soft butter and sugar in a large bowl and stir until creamy and well combined. Add the egg yolks and vanilla and stir again.
Add the baking soda and baking powder and stir until incorporated then add the flour. Stir until all of the flour has been combined and the dough starts to clump.
Bake for 12-16 minutes or until lightly golden brown. Remove from the oven and sprinkle lightly with sugar, if desired. Allow to sit on the pan for 4-5 minutes, then transfer to a cooling rack to cool completely.
Recipe makes 30-36 cookies, depending on the size.
Recipe adapted fromSweet Tooth Sweet Life。