These toffee doodle cookies are very similar to a classic snickerdoodle cookie but have a flavorful surprise of chewy toffee bits. Rolled in a cinnamon sugar mixture before baking, you'll end up with a soft, yet chewy cookie that is really easy to make.
While most people tend to make Snickerdoodle cookies in the fall or around the holiday season, in my opinion, they are a perfect cookie all year round. If you're in the mood for more cinnamon treats, check out these Snickerdoodle Cookie Dough Truffles. Not a cinnamon fan? Navigate away from this page and check out these Chewy Sugar Cookies or Crisco Chocolate Chip Cookies!
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- All Purpose Flour
- Baking Soda
- Corn Starch
- Cream of Tartar
- Ground Cinnamon
- Unsalted Butter
- Vanilla Extract
- Toffee Bits (I used Heath Toffee Bits)
See recipe card for quantities.
First, heat oven to 350 degrees. Line cookie sheet with either parchment paper or silicone mats. I LOVE these silicone mats. If you have read any of my other posts, I reference them in almost each recipe. These are very reasonably priced, can be used for baking everything from cookies to vegetables, and just toss them in the dishwasher to clean!
Whisk together dry ingredients.
Beat together butter and sugar. Once combined add the eggs and vanilla extract and continue beating until combined.
Add dry ingredients gradually beating between each addition. Mix in toffee bits on low.
Roll cookie dough into balls and roll in cinnamon sugar and add to the oven to bake.
In a large bowl, combine 1 cup butter (which should be softened to room temperate) and 1 cup sugar (you will use the remainder of the sugar for the coating). You can use either a hand mixer or stand mixer with the paddle attachment and beat the ingredients well, approximately for about 1 minute on high, until the mixture looks whipped and fluffy.
Add eggs and vanilla and continue mixing until well combined (about 30 seconds on medium speed). The mixture will look a bit moister and slightly runny.
Now, it's time to add the dry ingredients to the butter mixture. You will want to do this in three sections, beating on low between each addition. Make sure the dry ingredients are almost completely mixed in before adding the next section to keep the cookie dough from getting dry.
Add the toffee chips and beat on low until they are evenly dispersed throughout the cookie dough.
Pro Tip: Scrape the sides of the mixing bowl with a spatula between each dry flour mixture addition to make sure all of the dry ingredients are fully incorporated.
In a small bowl mix the remaining sugar and ground cinnamon together, combining with a fork or whisk. Using a medium cookie scoop, grab heaping scoops of the cookie dough, form a round sphere, roll in the sugar-cinnamon mixture, and place on the prepared baking sheet. My cookies are approximately 2 tablespoons or 30 grams if you have a food scale. Make sure each cookie dough ball is at least 2-3" apart so they do not bake together.
Bake for 10-12 minutes or until the bottom edges are golden brown. Every oven is a bit different, but in general, if you err on the lower side of time, you'll get a more chewy and doughy cookie, while they will have more of a crispy chewy texture on the higher end of the baking time. Let the cookies sit on the tray to cool for at least 10 minutes before transferring them to a wire rack to completely cool.
- If you do not have Heath Toffee Bits (or don't like them) then you can absolutely omit them and make classic snickerdoodles.
- Cream of Tartar is highly recommended for this recipe. Not only does it act as a stabilizer in baking, but it gives your snickerdoodles that classic tangy flavor. If you absolutely need to substitute, you can use a 1:1 ratio of either vinegar or lemon juice.
- Pure Vanilla Extract is always the best option if it's available to you. However, it is a bit expensive and not always readily available at the grocery store. You can use imitation vanilla if needed. Casa Bella Vida is my favorite kind!
See this Easy Snickerdoodle Cake Mix Cookie Recipe on my website that takes less than 30 minutes!
Here are a few of my favorite tools I used for this recipe:
- Silicone Mats or Parchment Paper
- Cookie Sheets
- KitchenAid Hand Mixer or Stand Mixer
- Cookie Scoop
- Mixing Bowls
- Measuring Cups and Spoons
Store cookies in an airtight container (these are my favorite) for up to 5 days. Freeze for up to 3 months in airtight container and allow to come to room temperature before serving.
I hope you enjoy this toffee doodle cookie recipe! In my opinion, these toffee pieces help to bring a traditional snickerdoodle cookie to the next level. If you make this recipe, please share with me on Instagram, I'd love to see your creations!
Toffee Snickerdoodle Cookies
- 2 ¼ cup All Purpose Flour
- 1 ½ teaspoon Baking Soda
- 1 teaspoon Corn Startch
- 1 tsp Cream of Tartar
- 1 ½ teaspoon Ground Cinnamon separated
- 1 cup Unsalted Butter
- 1 ¼ cup Sugar separated
- 2 eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cups Toffee Bits
- In a medium mixing bowl, combine flour, baking soda, cornstarch, cream of tartar, and 1 teaspoon of ground cinnamon. Mix using a whisk.
- In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer. Cream for 60-90 seconds on high until well combined and the mixture is fluffy.
- Add eggs and vanilla and continue to beat with a mixer for about 30-60 seconds on medium. It will look moist but be consistent in texture throughout.
- Gradually add the dry ingredients, one-third at a time on low speed. Beat well between each addition.
- Add the toffee bits and mix on low until they are evenly dispersed throughout the cookie dough.
- In a small bowl combine the remaining sugar (¼ cup) and ground cinnamon (½ tsp) to create cinnamon sugar.
- With a medium cookie scoop, roll cookie dough balls (about 2 tablespoon or 30g). Coat the balls in cinnamon sugar and add to the cookie sheet.
- Bake for 10-12 minutes. The edges should be barely golden brown.
- Allow the cookies to cool on the tray for 10 minutes before transferring to a wire cooling rack.