Sparkling Butter Toffee Cookies

These Sparkling Butter Toffee Cookies are delicious butter cookies with toffee bits mixed in and then rolled in sugar. This cookie stays soft-ish and doesn’t turn crispy like some cookies do after a day or two.

stack of Sparkling Butter Toffee Cookies

Sparkling Butter Toffee Cookies

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.
Yield: 3 dozen cookies

Prep Time:30 minutes

Cook Time:9 minutes

Ingredients:
  • 1 cup granulated white sugar
  • 3/4 cup (1 1/2 sticks) 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:
  • This is a 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)
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Comments

  • Sue wrote:

    Probably the easiest cookies ever. Came out looking and tasting great.

  • Roberta wrote:

    These are so yummy! I also made your terrific peanut butter balls. Thanks for all the perfect recipes, Lori. Merry Christmas.

  • Donald wrote:

    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!

    • Lori Lange wrote:

      Awesome!

  • Vanessa wrote:

    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

    • Lori Lange wrote:

      Sounds like that might be good to try!

  • Mary wrote:

    Also, does the butter have to be salted?

    • Lori Lange wrote:

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

  • Mary wrote:

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

    • Lori Lange wrote:

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

  • Suzanne wrote:

    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.

  • dave wrote:

    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?

    • Lori Lange wrote:

      They’re a bit of a crunchy cookie.

  • jennym wrote:

    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!

  • Jessica wrote:

    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?

    • Lori Lange wrote:

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

  • Camille wrote:

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

  • Brianna wrote:

    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.

  • donna wrote:

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