These Toffee Snickerdoodle Cookies offer a delightful twist on the classic cinnamon-sugar cookie by incorporating rich, buttery toffee bits for added crunch and sweetness. The cookies are soft and chewy in the center with slightly crisp edges, and the toffee melds perfectly with the warm notes of cinnamon and vanilla. They’re easy to make and perfect for everything from holiday baking to casual weekday treats. If you love traditional snickerdoodles but want a little extra flair, this recipe is sure to become a new favorite.
Ingredients:
For the Cookie Dough:
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 ¾ cups all-purpose flour
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2 tsp cream of tartar
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1 tsp baking soda
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½ tsp salt
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1 ½ cups toffee bits (like Heath Bits O’ Brickle)
For Rolling:
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¼ cup granulated sugar
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1 ½ tsp ground cinnamon
Instructions:
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Preheat Oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream Butter and Sugar: In a large bowl, beat together the softened butter and 1½ cups sugar until light and fluffy (about 2-3 minutes).
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Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
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Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the toffee bits by hand.
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Shape Cookies: In a small bowl, mix ¼ cup sugar with the cinnamon. Scoop tablespoon-sized balls of dough and roll each ball in the cinnamon-sugar mixture.
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Bake: Place cookies 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes or until the edges are lightly golden and the centers are set but still soft.
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Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
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For extra chewy centers, slightly underbake the cookies.
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You can freeze the dough balls and bake them straight from the freezer (just add 1–2 minutes to baking time).
