Toffee Snickerdoodle Cookies
These cookies are similar to the classic snickerdoodle, but are loaded with toffee pieces creating an extra layer of flavor and chewiness.
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Servings: 30 cookies
Ingredients
- 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
Instructions
- 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.