Copycat Starbucks Toffeedoodles

By Bree Hester

Prep Time:

15m

Bake/Cook Time:

10m - 12m

Yield:

3 dozen

Having a craving for your favorite coffee shop toffee cookie? Look no further, this toffee-Snickerdoodle hybrid will satisfy your craving.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat one to 350°F. Line two baking sheets with parchment paper. Set aside.
Cream butter and 1 1/2 cups sugar in bowl of an electric mixer until light and fluffy, about 5 minutes. Add vanilla and eggs. Slowly add flour, cream of tartar, baking soda, and salt. Mix until combined.
Reduce speed to low and add toffee bits.
In a small bowl combine remaining sugar and cinnamon. Use a tablespoon scoop to portion cookies and roll into a ball. Coat dough in cinnamon sugar. Place on prepared sheets, 2-inches apart. Bake for 10 to 12 minutes. Let cool on pans for 2 minutes, then transfer to a wire rack to cool completely.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bree Hester @bakedbree.com.

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