Sparkling Butter Toffee Cookies

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Sparkling Butter Toffee Cookies

Yield: 3 dozen cookies

Prep Time: 30 min

Cook Time: 9 min

Using Bright White Sparkling Sugar (found at craft stores and baking supply stores) is what gives these cookies their sparkle. They're simple to make. That wonderful flavor of toffee is tucked into a sugar cookie.

Ingredients:

1 cup granulated white sugar
3/4 cup salted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup toffee bits (or more)
additional sugar for rolling (sparkling white sugar works best)

Directions:

1. Heat oven to 350°F. Line cookie sheets with parchment paper or silpat mats (or leave them ungreased).

2. Combine sugar, butter, egg and vanilla in a large bowl. Beat at medium speed, scraping bowl often until creamy.

3. In a small bowl, whisk together flour, baking powder and baking soda. Add to wet mixture and beat until well mixed. Stir in toffee bits by hand.

4. Shape dough into 1-inch balls. Roll in sugar. Place 2-inches apart onto prepared cookie sheets. Flatten each with bottom of a glass to 1 1/2-inch circles (if glass sticks, dip in sugar).

5. Bake 9 to 11 minutes or until edges are just lightly browned. Do not overbake. Sprinkle with additional sugar while warm. Cool completely.

Tips:

*Great cookie for shipping- it travels well.
*Toffee bits are available in most market's baking aisles (near the chocolate chips).
*To really make these cookies sparkly, use "Bright White Sparkling Sugar"- which can be found in cooking supply stores.
*Stud a few additional toffee chips into the tops of the cookies before baking if you would like them to be more visible in the baked cookie.

Source: RecipeGirl.com (Adapted from www.Landolakes.com)

Leave a Comment




17 Responses to “Sparkling Butter Toffee Cookies”

  1. 1

    donna — October 19, 2009 @ 11:00 AM

    Tried these and they were wonderful. Blogged bout them also, if youd like to read it:)

  2. 2

    Brianna — September 2, 2010 @ 8:18 PM

    I LOVE these! I make them for every occasion, and always have guests asking for the recipe. I added cinnamon to sprinkle with the sugar at the end for an extra spice. THANK YOU for sharing.

  3. 3

    Camille — June 26, 2011 @ 9:58 PM

    Tried these cookies today and they are AMAZING! Thanks for sharing the recipe … I bragged on my blog about them and your site!

  4. 4

    Jessica — December 4, 2011 @ 2:41 PM

    Will this recipe do good if made then frozen? How would i go about doing that…do i put sugar on first then freeze or make dough and freeze, then do the sugar before baking after defrosting?

  5. 5

    Lori Lange — December 4, 2011 @ 9:08 PM

    You can make the entire recipe, then just freeze them as made.

  6. 6

    jennym — December 22, 2011 @ 6:48 PM

    Mine didn’t turn out as beautifully golden as the ones in your photo, but they were delicious and so easy to make. I think this recipe will have to be added into the Christmas cookie repertoire!

  7. 7

    dave — December 12, 2012 @ 8:48 PM

    I made these last night, and they were fabulous. I used GOLD sugar. They looked nice with the golden color toffee pieces, but how do you keep them softer? As the next day they weren’t as soft, or should they be like that?

  8. 8

    Lori Lange — December 13, 2012 @ 9:27 PM

    They’re a bit of a crunchy cookie.

  9. 9

    Suzanne — November 2, 2013 @ 2:13 AM

    Just made these but had to tweak them, I’m in Australia, supermarkets here don’t stock toffee bits, so I used caramel bits and the biscuits are delicious. At $4.99 for a tiny bottle of sparkling sugar though, these will be special occasion treats.

  10. 10

    Mary — December 5, 2013 @ 4:41 PM

    Can something be substituted for the baking powder as we have a phosphorus restriction in our house.

  11. 11

    Mary — December 5, 2013 @ 4:58 PM

    Also, does the butter have to be salted?

  12. 12

    Lori Lange — December 7, 2013 @ 6:02 AM

    I’m not aware of a sub for baking powder!

  13. 13

    Lori Lange — December 7, 2013 @ 6:03 AM

    If you use unsalted butter, I’d add a little salt to the recipe.

  14. 14

    Vanessa — December 17, 2013 @ 5:38 AM

    Tried these last night and they were perfect. I started them at 9 minutes but baked them for about 12 or 13 minutes (my oven). I love the way they look so uniform, and would be absolutely perfect for shipping. Do you think you could add almond extract with or instead of vanilla. I have visions of a butter toffee almond cookie – YUMMMMM

  15. 15

    Lori Lange — December 18, 2013 @ 11:26 AM

    Sounds like that might be good to try!

  16. 16

    Donald — December 29, 2013 @ 8:30 AM

    I made these over the holidays and everyone loved them. I am back on the site so that I can share the recipe with those who demanded it!

  17. 17

    Lori Lange — December 29, 2013 @ 7:35 PM

    Awesome!