Sweet cinnamon and sugar soft sugar cookie filled with toffee chips make these Toffeedoodle Cookies my new up and coming favorite drop cookie recipe. The best part is these are a classic snickerdoodles cookie recipe with a cinnamon sugar mixture coating.
Did you know that this recipe is a copycat Starbucks Toffeedoodles recipe from years ago? Well it's true. You can make these cookies giant like a gourmet cookie or a more traditional size cookie for a quick 2 bites.
I think the key is the sugar-cinnamon mixture honestly. Having a good balance of sugar to cinnamon really does make a difference and gives each cookie a nice rich brown color.
I also recommend weighing the ingredients. It's been a game changer for me and would solve so many failed cookie recipes in the future with consistent baking.
This Holiday Season you will definitely want to indulge in this easy recipe for toffee snickerdoodle cookies. I've got all my tips below!
Ingredient List
Fats: Room Temperature Butter
Dry Ingredients: All Purpose Flour, Granulated Sugar, Cinnamon, Cream of Tartar, and Baking Soda
Eggs and Pure Vanilla Extract and Heath Toffee Bits
How to make Starbucks Toffeedoodle Cookies
Making Starbucks Toffee Doodle Cookie recipe is very similar to a traditional Snickerdoodle Cookie Recipe which is why I love it so much. But there is a flavorful surprise in this buttery cookie recipe.
Which makes homemade cookies a favorite chewy toffee snickerdoodles best cookies recipe.
Start with using softened butter and allow the egg to sit out and come to room temperature as well.
Then using a large bowl and hand mixer or use a stand mixer cream butter and sugar together until light and fluffy on medium to high speed
Scrape sides of bowl down multiple times to cream everything real smooth. The color will change to a light yellow color and become so fluffy.
Add in eggs and continue to cream together. All the air pockets created from the butter mixture makes the best and most delicious cookie.
In a small bowl mix together Flour, Baking Soda and Cream of Tartar together. Add dry ingredients to wet ingredients a little at a time making sure all are mixed together until combined.
Hand stir using a wooden spoon about a cup toffee bits and mix heath crunchy toffee bits into cookie dough leaving some to press on top of dough balls.
Cinnamon Sugar Mixture
Making a perfect snickerdoodle cookie comes down to the cinnamon sugar mixture. I personally enjoy a little more cinnamon to get that nice toasted color on the cookie before baking.
Mix together cinnamon and sugar and roll cookie dough ball into mixture before placing on baking sheet lined with parchment paper or ungreased cookie sheet. Placing cookies 2 inches apart.
Baked in a preheated oven and remove cookies once edges are set allowing cookies to cool on baking sheet for a minute or two before moving to a wire rack to cool completely.
To make giant cookies use 2 scoops of a medium cookie scoop and roll both dough balls into sugar. Stack on top of each other on baking sheet and press together before baking. And don't forget to top with those extra heath bits. Bake as directed.
The toffee bits will melt during baking which is delicious, to keep a nice chewy cookies make sure to not over bake.
Pro Tips
Baking Time. Do not over bake. It can seem fairly obvious but with these cookies specifically over baking tends to make them very crispy. The toffee melts in the cookie dough and as it cools becomes hard. Over baking really makes a big difference in this recipe.
Baking Sheets. Line baking sheets with parchment paper or use a baking spray.
Room Temperature. I always recommend using softened butter and egg. Allow butter to sit on counter for 1 hour prior to using. Do not use over softened butter that has turned to mush.
Storage and Freezing
Allow cookies to cool before storing. Place cooled cookies in a airtight container or ZipLoc bag. Cookies can be stacked on top of each other.
Enjoy cookies for up to a week. Best if enjoyed with 2-3 days.
Freeze toffeedoodle cookies for up to 3 months if stored properly. Keep in single layer and separate layers with parchment paper to prevent sticking.
Cookie Scoops
I make these Starbucks doodle cookies using a Medium size #24 cookie scoop. I will make a more traditional size cookie using 1 scoop and rolling in cinnamon and sugar and bake.
Or I love to make GIANT cookies using 2 scoops of cookie dough. Roll each scoop of cookie dough into cinnamon and sugar and then press them together.
Not only does this give each cookie a layer of cinnamon in the middle but a nice giant cookie too. And don't forget to add a few extra toffee chips right on top before baking. Mmmm, so good!
Starbucks Copycat Recipe
Years ago these cookies were made and sold at Starbucks and were often enjoyed with your favorite beverage.
It's always fun to enjoy these cookies and dip into coffee, tea or even hot cocoa. The caramel bits of toffee are truly magical when baked into these cinnamon sugar cookies.
Try making these toffee cookies into an ice cream sandwich with a layer of vanilla ice cream between two cookies. Delish if you ask me. They truly are a perfect cookie.
More Cinnamon Sugar Cookies
Toffeedoodle Cookies
Ingredients
- 1 Cup Butter Softened
- 2 Cup Sugar 400g
- 3 Cup All Purpose Flour 360g
- 2 Eggs Large - Room Temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 1 pkg Toffee Bits *Divided
Cinnamon Sugar Mixture
- ½ - ¾ Cup Sugar
- 1-2 teaspoon Cinnamon
Instructions
- Preheat Oven to 375 Degrees
- Line baking sheet with parchment paper or spray with cooking spray
- In a mixing bowl beat butter on medium to high speed for 2 minutes and add Sugar and continue to whip for 2 more minutes
- Add eggs and vanilla extract and cream until combined and mixture is light and fluffy
- In a separate bowl combine dry ingredients of All Purpose Flour, Cream of Tartar and Baking Soda. Mix to combine.
- Add half flour mixture to butter mixture and mix together. When fully combined add remaining flour mixture.
- Hand stir 1 cup toffee bits into cookie dough mixture.
- Using a medium cookie scoop shape into cookie dough balls.
- In a separate bowl combine Cinnamon and Sugar together. Roll cookie dough balls into mixture and fully coat.
- Place cookie dough balls on baking sheet allowing 2 inches between cookies for baking
- Add a few of the remaining toffee bits on top of each cookie dough before baking
- Bake at 375 Degrees for 9-11 minutes. Each oven cooks a little differently. Cookies are done with edges are just slightly golden. Do not over bake.
- Allow cookies to cool on baking sheet for a couple minutes before moving to cooling racks.
Notes
Supplies Needed
- Large Mixing Bowl
- Hand Mixer
- Small Cookie Scoop
- Baking Sheets
- Parchment Paper
Sally
Wow that looks good!
Just wondering how they would do in the Souper Cube cookie mold? That way I could cook a few at a time and not be so tempted to eat the whole batch!
Rebecca Johnston
Hi Sally, you could always freeze some of these cookies in the SouperCubes Cookie molds. They are addicting cookies for sure, it's hard to eat just one. Enjoy.
Rebecca Johnston
Made these for the teens who came to hang out, and within minutes they were gone. That's what I call a great cookie recipe.
Tammy
Perfect! People chose these cookies over our homemade chocolate chip.
Rebecca Johnston
I love hearing this. Thanks for the awesome review