Toffee Studded Snickerdoodles Recipe

Name: Toffee Studded Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup shortening; 1 cup sugar; 2 eggs; 2 3/4 cups flour; 2 teaspoons vanilla extract; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 3/4 cups Skor English toffee bits; 3 tablespoons white sugar; 1 teaspoon cinnamon

Servings: persons

1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoons vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups Skor English toffee bits
3 tablespoons white sugar
1 teaspoon cinnamon

1
Heat oven to 400. Beat butter, shortening and 1 cup sugar in bowl until light and fluffy add eggs beat thoroughly. Add vanilla extract. In a seperate bowl stir together flour, cream of tartar, baking soda and salt. Gradually add the flour mixture to the butter mixture beating until blended and then stir in toffee bits.
2
In a seperate bowl stir together 3 tbsp sugar and 1 tsp cinnamon.
3
Shape cookies into 1 1/4 inch balls and roll in cinnamon and sugar mixture. Place on ungreased cookie sheets for 9-11 minutes. Cook until slightly brown around the edges. Cool overnight for the best flavour.

831

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup shortening, 1 cup sugar, 2 eggs, and more.

Yes, Toffee Studded Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toffee Studded Snickerdoodles

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