Name: Crinkly Crackly Butter Toffee Sugar Cookies
Prep time: 10 min
Cook time: PT-485709H36M
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1/2 cup light brown sugar; 1 egg + 1 egg yolk; 1 tbsp vanilla extract; 2 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp cream of tartar; 1/2 tsp salt; 3/4 cup toffee bits (like Heath bits or homemade); Optional: Extra sugar for rolling (for a sparkly finish); Optional: A sprinkle of flaky salt on top before baking

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I love these Crinkly Crackly Butter Toffee Sugar Cookies for their perfect balance of buttery richness and sweet toffee crunch. The crinkly texture from the cream of tartar gives them a unique, delicate appearance, while the toffee bits add a delightful surprise in every bite. These cookies are ideal when I want something both classic and a little special.

Ingredients

1 cup unsalted butter, softened

1 ¼ cups granulated sugar

½ cup light brown sugar

1 egg + 1 egg yolk

1 tablespoon vanilla extract

2 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar (for that crinkly texture!)

½ teaspoon salt

¾ cup toffee bits (like Heath bits or homemade)

Optional:

Extra sugar for rolling (for a sparkly finish)

A sprinkle of flaky salt on top before baking (chef’s kiss)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and both sugars until light and fluffy, about 2–3 minutes.

Beat in the egg, egg yolk, and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toffee bits.

Scoop the dough into 1.5 tablespoon-sized balls (or use a cookie scoop). Roll the dough balls in extra sugar if desired.

Place the balls 2 inches apart on the prepared baking sheet. Slightly flatten the tops with your fingers or the bottom of a glass.

Bake for 9–11 minutes, until the edges are set but the centers remain soft. The cookies will crinkle as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. Preparation takes around 10 minutes, and baking requires 9 to 11 minutes per batch. Including cooling time, I can have fresh cookies ready in under 30 minutes.

Variations

For a chocolate twist, I sometimes add mini chocolate chips along with or instead of toffee bits.

To make these gluten-free, I substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for texture.

If I want a richer flavor, I use browned butter instead of softened butter.

Adding a teaspoon of cinnamon or espresso powder gives the cookies a warm, subtle spice.

For a festive touch, I occasionally roll the cookie dough balls in colored sugar before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they stay fresh for up to 5 days. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to 3 months. To reheat, I pop them in the oven at 300°F (150°C) for 5 minutes to refresh their crisp edges and soft centers. Microwave reheating works too, but I prefer the oven to keep their texture.

FAQs

What does cream of tartar do in this recipe?

Cream of tartar helps give these cookies their signature crinkly texture. It reacts with baking soda to create a slight lift and chewiness.

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt in the recipe to avoid oversalting the cookies.

How can I make these cookies vegan?

I substitute the butter with vegan margarine or coconut oil, and replace the eggs with flax eggs or a commercial egg replacer.

What’s the best way to store leftover cookie dough?

I wrap the dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze it for up to a month. Let the dough thaw before baking.

Can I skip rolling the dough in sugar?

Absolutely! Rolling the dough in sugar gives a sparkly finish and a little extra crunch, but the cookies are delicious without it.

Conclusion

These Crinkly Crackly Butter Toffee Sugar Cookies have become one of my favorites for good reason—their buttery richness, irresistible toffee crunch, and that charming crinkly surface make them stand out. I find this recipe easy to whip up anytime I want a cozy treat that feels special. Whether for a holiday, a gift, or just a sweet moment with coffee, these cookies never disappoint.

Recipe:

Crinkly Crackly Butter Toffee Sugar Cookies

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Author: Cheryl
Total Time: 30 minutes (including cooling)
Yield: About 24 cookies
Diet: Vegetarian

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Description

Buttery, chewy sugar cookies with a crinkly texture from cream of tartar and sweet, crunchy toffee bits for a delightful treat.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and both sugars until light and fluffy, about 2–3 minutes.
Beat in the egg, egg yolk, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toffee bits.
Scoop the dough into 1.5 tablespoon-sized balls (or use a cookie scoop). Roll the dough balls in extra sugar if desired.
Place the balls 2 inches apart on the prepared baking sheet. Slightly flatten the tops with your fingers or the bottom of a glass.
Bake for 9–11 minutes, until the edges are set but the centers remain soft. The cookies will crinkle as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.