Butter Toffee Cookies (2024)

These Butter Toffee Cookies are irresistibly soft, chewy and crispy all at the same time. They’re rich, buttery and loaded with crunchy toffee bits. Perfect for Christmas cookie trays but delicious anytime of year!

If you love toffee like we love toffee, try my Toffee Chocolate Chip Cookies. Another winner!

I’m all about easy cookie recipes and this Butter Toffee Cookie recipe is just that.

So easy!

The dough mixes together in minutes in one bowl, it doesn’t require any chilling, and the cookies bake up beautifully every time.

The simple butter cookie base is accented with crunchy toffee bits that add amazing flavor and a little crunch. Before baking, the dough is rolled in sanding sugar to create a pretty, sparkling affect.

These Butter Toffee Cookies are perfect for a holiday cookie tray but I crave them all year long.

Ingredient Notes

• Granulated sugar – Don’t be tempted to increase the amount of sugar in the cookie base. Once the dough is coated in sanding sugar (see below), they have the perfect amount of sweetness.
• Butter – Softened at room temperature. To soften quicky in the microwave, cook on 50% power for 15 second increments, just until you can press your finger into the side and leave an impression.
• Egg
• Pure vanilla extract
• All-purpose flour
• Baking powder and baking soda
• Salt
• English toffee bits – Like Heath Bits O Brickle English Toffee Bits. Heath also makes milk chocolate toffee bits that are amazing in my Toffee Chocolate Chip Cookies but you want plain toffee bits for this recipe.
• White sanding sugar – Check the cake decorating section of your store for sanding sugar or sparkling sugar. This is coarse grain decorative sugar that retains it’s crunch and adds a sparkling affect to baked goods.

How to Make Butter Toffee Cookies

1. Add the granulated sugar, butter, egg and vanilla to a large mixing bowl. Use an electric mixer to beat at medium speed, scraping the bowl often, until creamy.
2. Add the flour, baking powder and baking soda and beat at low speed until well mixed.
3. Use a spoon to stir in the toffee bits.
4. Mix the dough until the toffee bits are incorporated throughout.

1. Use a small cookie scoop to scoop the dough into 1-inch balls. Shape with your hands then roll in the sanding sugar.
2. Place the sugared dough 2-inches apart on parchment-lined baking sheets. Place a small square of parchment paper over each dough ball and use a small glass to lightly press down to flatten them to approximately 1 ½-inch circles.

1. Flatten the remaining cookies and transfer to a preheated 350 degree F. oven. Bake for 9 to 11 minutes or until the edges are just barely lightly browned.
2. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack.

Tips and Variations

• If you love the flavor of almond, try replacing the vanilla extract with almond extract.
• Want a big batch? An 8-ounce bag of Heath Bits O Brickle English Toffee Bits measures just barely shy of 1 ½ cups so you can double the recipe and use the whole bag.
• Sanding sugar is available in a variety of colors. Use red and green for Christmas cookies or pink or other pastels for Easter cookies.
• For perfect, even-sized cookies like you see in this post, be sure to use a cookie scoop. If you use a small scoop, you should get close to 40 cookies. If you use a larger scoop, you may need to increase the baking time a bit.
• When I’m feeling lazy, I love my parchment paper sheets. They’re pre-cut to perfectly fit a large baking sheet.

Storage Tips

Transfer the completely cooled cookies to an airtight container, separating the layers with a piece of parchment paper. Seal the container and store at room temperature. The cookies will stay fresh for 1 week or more. For longer storage, refrigerate the cookies or see below for freezing details.

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Adapted from Land O Lakes