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When I want something soft and sweet with a cozy touch of cinnamon, Toffee Doodle Cookies hit the spot. They come together fast and satisfy any homemade treat craving without any trouble.
I stumbled on this one on a gloomy afternoon, trying to use up leftover toffee bits, and it quickly became a family weekend baking hit.
Ingredients
- Baking soda: makes the cookies puff and spread just right
- Unsalted butter: softened, adds richness and keeps the cookies soft fresh butter tastes best
- Ground cinnamon mixed with sugar for coating: gives a sweet-spicy finish and slight crunch
- Large eggs: at room temp, they hold everything together and improve how the cookies feel
- Vanilla extract: lifts the warmth to match the cinnamon and toffee
- All-purpose flour: sift it for lighter dough, makes a cookie that's sturdy but tender
- Cream of tartar: key for that tang and chew in snickerdoodles don't leave it out
- Granulated and light brown sugar: mixed for just the right sweetness and moistness
- Toffee bits: fresh and clump-free for a rich caramel crunch
Instructions
- Dry Mix First:
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. This helps the rise and texture stay even throughout
- Beat Butter With Sugars:
- In a big bowl, cream the softened butter with both sugars on medium until light and fluffy, around 2 to 3 minutes. Scrape the bowl's sides and bottom, then beat briefly again to get air in for tender cookies
- Eggs And Vanilla Next:
- Slow the mixer to low and add eggs one by one, blending each fully before the next. Then add vanilla and mix until smooth. This makes the dough come together nicely
- Mix Wet With Dry:
- Add the dry ingredients slowly into the wet mix until it's halfway blended. Toss in the toffee bits and fold carefully until no white spots are left. Don't overdo the mixing or the cookies won't stay tender
- Make Cinnamon Sugar:
- In a small bowl, stir sugar with ground cinnamon. This coating gives cookies that classic snickerdoodle flavor and a bit of crispness
- Form And Coat Cookies:
- Scoop about 1.5 tablespoons dough, roll into balls, then roll each well in the cinnamon sugar mix. This will lock flavor and moisture while crisping up in the oven
- Bake Them:
- Set dough balls on parchment paper with about 2 inches between. Bake in a 350°F oven for 8 to 10 minutes until edges are firm and the tops are puffed a little
- Cool Before Eating:
- Leave cookies on the baking sheet for 5 minutes to set, then move to a rack to cool fully. This step stops them from breaking and keeps the inside chewy
Cinnamon is my go-to here. It brings a warm, comfy vibe making these cookies spot on for cool afternoons. I remember baking these with my folks as a kid and sneaking warm ones right off the rack when no one was watching.
How To Store
Swapping Ingredients
Ways To Serve
Seasonal Flavors
These cookies mix sweet and cozy in every bite. They’re a perfect handmade treat whenever you’re in the mood.
Frequently Asked Cooking Questions
- → What makes these treats chewy?
Butter, brown sugar, and eggs mix up to give a soft chewy bite while flour and baking soda puff them up just right for tenderness.
- → Can I swap toffee bits for something else?
Definitely, you can try chocolate chips or chopped nuts instead of toffee bits for a new twist in flavor and texture.
- → Why roll the dough in cinnamon sugar before baking?
Rolling dough in cinnamon sugar creates a sweet and lightly spicy crust that adds flavor and a bit of crispness on the outside.
- → How do I store these to keep them fresh?
Once cool, keep them in a sealed container at room temp so they stay soft and tasty for days.
- → Is using room temperature ingredients important?
Yeah, butter and eggs at room temperature mix better with sugar, making a creamy, smooth dough that bakes just right.