This post may contain affiliate links. For more information, see our privacy policy.
With crinkly, crackly exteriors, crisp edges and chewy, toffee-studded interiors, these Butter Toffee Sugar Cookies are a huge hit with cookie lovers of all ages!
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!
I mean, what'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?
I love that this recipe comes together quickly with just one bowl and a sturdy spatula or wooden spoon. There's no rolling or cutting, just scoop up the dough and bake. You can sprinkle the cookies with a big of sugar when they emerge from the oven.
What are toffee bits?
I mentioned that these cookies are studded with toffee bits. Toffee bits are exactly what the name applies, sweet, golden toffee that's been broken up into tiny bits, perfect for adding flavor and texture to baked goods. They're gluten-free but they do contain crushed almonds so take caution for those with nut allergies.
You can find toffee bits at most larger grocery stores in the same area as the chocolate chips and are easily available online. Some groceries also sell chocolate-covered toffee bits, which would be equally delicious!
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 our Ridiculously 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!
Cafe Tips for making these Butter Toffee Sugar Cookies
- 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 a retractable ice cream scoop when portioning out cookies. This makes scooping uniform shape and size cookies so easy!
- When baking cookies it's important to scoop them up onto a room temperature sheet pan. That's why it's nice to have at least 2 sheet pans so you can get one ready while the other is in the oven and you don't have to wait for that first pan to cool down.
- This dough will be a little crumbly. It's supposed to be that way. When you scoop it up to form the cookies, pack the dough into the scooper tightly pushing against the sides of the bowl and scraping any excess off at the top of the bowl.
- 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 these OXO Good Grips Non-Stick Sheet pans. I have 6 of them and use them all the time for baking as well as lots of other things. They're perfect for easy sheet pan dinners.
- I'm also a huge fan of these pre-cut parchment paper sheets. They come in a nice flat box for easy storage and make cookie baking a breeze!
- For one-bowl, no-mixer cakes and cookies, these simple but sturdy silicone spatulas are perfect. I have a bunch of them and find them so handy for stirring and mixing up just about anything. They wash up in the dishwasher beautifully and last forever, even for a crazy cook like me!
- 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!
Thought for the day:
God is our refuge and strength,
a very present help in trouble.
Psalm 46:1
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.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Crinkly Crackly Butter Toffee Sugar Cookies
Ingredients
- 1 cup very soft butter, (I use salted butter)
- 1¼ cups sugar
- 3 egg yolks, from large eggs
- 1½ teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2½ cups all-purpose flour
- 10 ounces toffee bits
- sugar for sprinkling
Instructions
- 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.
- Add the toffee bits and stir until incorporated and no loose bits are at the bottom of the bowl.
- Scoop up the dough with a 1½-2 tablespoon ice cream scooper into mounds spaced 2 inches apart on the prepared sheet pans. (This dough will be a little crumbly. It's supposed to be that way. When you scoop it up to form the cookies, pack the dough into the scooper tightly pushing against the sides of the bowl and scraping any excess off at the top of the bowl.
- 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.
Notes
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Yes, and others I shared them with really liked them too!!!! I’m just starting a triple batch now🤗
Hi Shirley, Thank you for the great review! So glad to hear well this recipe turned out for you - thanks for letting us know!
I made these today for a cookie exchange. I followed the recipe exactly as written except I used a stand mixer and added Heath bar toffee bits, no plain toffee found. These cookies are fabulous!!! They’re chewy with toffee bits melted throughout. I love toffee so these were right up my alley. It says in the recipe to let the cookies sit for 4-5 min after removing from the oven, don’t try to remove earlier because they will stick to the pan, even with parchment paper. After they cool slightly they remove beautifully. Definitely try these
Awesome! Thank you for the review, Laura!
These are some of the best cookies I’ve made, one of our favorite recipes!
Awesome! Thank you, Kris!
Chris, I baked these with homemade toffee bits, and they won a blue ribbon in the SC State Fair. Thank you so much for sharing your wonderful recipe.
Amazing! Thank you for letting us know, Heather!
Absolutely a favorite!
Awesome! Thanks, Connye!
Just finished my first batch. These are delicious! Followed the recipe exactly except used my kitchen Aid for the entire recipe. I was a bit skeptical of the crumbly texture, but these were wonderful! Thanks for sharing this recipe.
Awesome! Thanks for the review, Cleo!
In your notes you caution for those who have allergies that the cookies contain crushed almonds. I don’t see that ingredient listed in the recipe. If you add the nuts how much do you use ?
Hi Kathy, the reason I said that was because the tofee bits can have crushed almonds in them.
Yummy! My son's new favorite cookie!
Yay! Thanks, Pamela!
In your description above, you give what I believe is meant to be a link: "these simple but sturdy silicone spatulas". At least in my browser, there doesn't seem to be a link attached, and I would dearly love to use whatever you use to make to make my new cookies. (Other links seem to work just fine.) May I ask for that missing link?
Thank you!
Thanks, John! I have corrected that link in the post!
I just made these for the first time. I took them to my neighbour who just had a knee replacement.
They are so tasty. I like the extra crunch added by the sprinkle of sugar after they come out of the oven.
Thank you.
Thanks, Kathleen!
Is it OK if you sift the baking powder and baking soda into the flour? Does it make a difference?? I love your recipes!!!!
Thanks!
Hi Julie, you can sift if you would like, but I just stir it in well before mixing the flour. Enjoy the cookies!
May I have labels for this?
Thank you
I actually don't have a label for these, Booge. They will still make a great gift!
I made these for a gathering of a few friends for the second time in two weeks...they were such a hit the first time. There were raves all around! Toffee chips without chocolate are very hard to find around here. I used plain the first time, chocolate the second. The consensus was they were even better with chocolate covered toffee! Although I left my butter to completely soften, I used my mixer just for the initial creaming of the butter and sugar as it was just easier. Thank you for all the wonderful recipes!
Thanks so much, Janet! I'm so happy you enjoyed the cookies 😊
I made these today. I’m testing various cookie recipes to prepare cookie platters for my daughter’s wedding. I’m pretty sure that these will make the cut. They were very good and very easy to make. Thank you.
Awesome! Thanks, Renee!
I LOVE these cookies and want to give them as a gift to our pastor this weekend, do you have a label for them? I thought I would ask before I try to do one myself (:
Thank you!
Thanks, Kim! I don't have a label for these. They will still make a great gift though!
These sound really good, I love toffee!!!!! As I looked over the recipe I noticed in the directions you wrote add cream of tatar instead of baking powder and used the word lightly instead of line. So are the ingredients incorrect or the directions? Its all good though, a good baker will know what you mean. I love your recipes!!!!
Thank you for noticing that discrepancy, Beth. The original recipe that I adapted this from called for cream of tartar but I know a lot of people don’t stock cream of tartar so I tested the recipe and tweaked it a bit to make it work with baking powder. Hope you enjoy the cookies! 🥰
Followed recipe as written and they are delicious! Family and friends rated them a 10 out of 10.
Wonderful! Thanks for the review, Deryl!
The ingredient list states baking powder but the instructions states cream of tartar. Clarification please....I’m looking forward to trying these.
Thanks, Renee! I have corrected that! Sorry for the confusion. 💕
Great.....now I can test them out. But the next time a recipe calls for cream of tartar I’ll have some on hand. While at the store yesterday I picked some up, just in case.
Do you sprinkle sugar on top before or after baking?
I was wondering the same thing and then I went back and reread the recipe. It says you can add sugar to the tops of the cookies after they come out of the oven if you want to.
Thanks, Maryann! I have added that to the recipe!
Hi Renee, sprinkle with sugar right when they come out of the oven.