Ingredients for Toffee Studded Snickerdoodles
- 1 cup (2 sticks) unsalted butter
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Skor English Toffee bits, crushed
- 3 tablespoons granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
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How to Make Toffee Studded Snickerdoodles
- Preheat oven to 400°F (200°C).
- Cream together 1 cup (2 sticks) unsalted butter, ½ cup vegetable shortening, and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs until well combined.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup toffee bits.
- In a small bowl, combine 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
- Roll the dough into 1 ¼-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Place the cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the best flavor, let them cool overnight.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
11g
Carbs
3g
