Toffee Doodle Cookies (Print-Friendly Version)
Soft toffee doodles with cinnamon sugar and creamy butter flavor.
# Ingredients List:
→ Dry Mix
01 -
3 cups (375 g) plain flour
02 -
1 teaspoon (8 g) cream of tartar
03 -
3/4 teaspoon (5 g) baking soda
04 -
1/2 teaspoon (3 g) salt
→ Wet Mix
05 -
1 cup (227 g) unsalted butter, softened
06 -
1 cup (200 g) white sugar
07 -
1/2 cup (110 g) packed light brown sugar
08 -
2 large eggs at room temp
09 -
1 teaspoon (5 ml) vanilla flavor
→ Extras
10 -
6 ounces (170 g) toffee bits like Heath Bits
→ Sugar Coating
11 -
1/4 cup (50 g) white sugar
12 -
2 teaspoons (8 g) ground cinnamon
# Detailed Cooking Steps:
01 -
Turn oven on to 175°C. Cover two baking sheets with parchment paper and have them waiting.
02 -
Whisk flour, cream of tartar, baking soda, and salt together in a bowl till blended.
03 -
On medium speed, blend butter with white and brown sugar till soft and airy. That takes about 2 to 3 minutes. Scrape the bowl and mix again quickly.
04 -
Slow mixer to low. Add eggs one by one, then the vanilla. Mix till smooth.
05 -
Pour dry mix into wet slowly. Mix till halfway done. Fold in the toffee bits. Keep mixing till no flour is visible.
06 -
In a small bowl, mix sugar and cinnamon.
07 -
Scoop dough into 1.5 tablespoon (22 ml) balls. Roll each one in cinnamon sugar so it’s covered completely.
08 -
Put the coated dough balls on prepared sheets, leaving 2 inches (5 cm) space. Bake for 8 to 10 minutes until edges firm up and tops puff a little.
09 -
Leave cookies on trays 5 minutes then move them to a wire rack to cool fully.
# Helpful Hints:
01 -
Butter and eggs should be at room temp for best results.
02 -
Once cooled, keep cookies in a sealed container at room temp.
03 -
You can swap toffee bits for chocolate chips or chopped nuts if you like.