Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Toffee cookies with buttery goodness! These popular bakery shop cookies can easily be made at home.
Heat oven to 350°F.
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in toffee bits.
Shape rounded tablespoonfuls of dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 2 1/4-inch circles. (If glass sticks, dip glass in sugar.)
Bake 10-12 minutes or until edges are lightly browned. (Do not over bake.) Sprinkle with sugar while warm. Cool completely.
Dietary Fiber: 0g
I made these cookies and they are delicious. My family thinks they are a hit.
I made these before Christmas to share with friends. I added salt like other reviewers. We all thought they were really tasty, and a nice change from a regular sugar cookie. For some reason, I'd never thought to add toffee bits to sugar cookies, only to brown sugar-based dough (like chocolate chip cookie dough).They were also really pretty and festive, and would look great in a holiday cookie tray.
This recipe is a keeper. I followed the advice of others and added 1 tsp of salt and I also added a tsp of cinnamon. I didn't roll the cookies in sugar instead when they came out of the oven I sprinkled the top with a cinnamon and sugar mix. They were delicious.
I made this with brown sugar and also a different time with regular white sugar. The white sugar was by far the best!!! I added just a bit more toffee than recommended. I'll make these again.
Upped it to 2 Tsp of Vanilla and I used a small cookie scoop and then sprinkled sugar on top instead of rolling them in. I figured if they were a little to bland then the extra vanilla and 1Tsp of Salt would do the trick and it did. I did however, put the batter in the refrigerator for about 30 min before baking them off. They had a nice spread. I think they came out too bland because there was no salt in the recipe. Salt really adds to the other flavors.
My dough was too sticky so I did first pan by dropping the dough by spoonful onto pan. When they were done I flattened with spatula and added red sprinkles. Put rest of dough in fridge to harden slightly and did second pan by rolling in balls as instructed. I think first way had better texture. Second pan tasted more like cake mix cookies. Recipe is OK, I think they are a little bland
i have made this recipe for a couple of years now - it is just fabulous! so yummy! it also is wonderful when you need to make a lot quickly - it makes about 5 dozen in one batch. I call it my perfect hot tea cookie! And it fancies up so well - i drizzle chocolate and more toffee bits on top, and it is a show stopper for Christmas!
Not amazing. Bland and were really hard to get off the cookie sheet in one piece. Not worth it and won't make again.
A really nice change from chocolate chip or sugar cookies.
A favorite of ours for years. We hand out cookies to dozens of friends, family, and co-workers and this one is requested over and over.
Delectable chewy texture however a little bland. Next time I will use salted butter and see how they are. Resident 12 year old won't stay out of them ;)
Recipe was good-- My first batch was a little bland so I added more toffee chips to the remaining cookie batter. Not amazing cookies-- but defintely easy and worth making again. Hubby and son enjoyed them!
So simple!! Very delicious!! The toffee is a nice surprise...perfect with tea or coffee! I make these every year!!
These cookies are very delicious. However, I think next time, I will use brown sugar, instead of white sugar to make them more like the bakery ones. Also, I don't think you need to sprinkle them with more sugar after them come out of the oven, since you roll them in sugar before baking. They had too much sugar on them, for my taste.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3015
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Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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