White Chocolate Toffee Snickerdoodles

Prep Time:

10m

Bake/Cook Time:

9m - 10m

Yield:

2 dozen cookies

These aren’t your Grandma’s snickerdoodle cookies! Traditional snickerdoodle cookies get an upgrade in this recipe which includes white chocolate chips, crunchy toffee bits, and a texture that is chewy rather than cakey. These snickerdoodle cookies aren’t just perfect for holiday cookie plates -- they are crowd-pleasers all year round (and even grandma will approve!)

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1/2 cup unsalted butter
1/2 cup Dixie Crystals Light Brown Sugar
1/2 cup Dixie Crystals Extra Fine Granulated Sugar, divided
1 tablespoon ground cinnamon
1 egg
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup Heath Bits O’ Brickle English Toffee Baking Bits

*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.

Directions

Preheat oven to 350ºF.
Cube butter and place in a microwave safe bowl. Melt butter in microwave for 30 seconds (it’s okay if all pieces aren’t melted completely).
Mix brown sugar and 1/4 cup granulated sugar with butter. Set aside remaining 1/4 cup of sugar to make cinnamon sugar.
Mix in egg and vanilla.
Add flour, baking soda, and salt. Mix until dough forms.
Mix in white chocolate chips and toffee bits.
Whisk together granulated sugar and cinnamon in a small bowl to make cinnamon sugar.
Scoop dough and roll it in cinnamon sugar before placing it on an ungreased baking sheet.
Bake for 9-10 minutes.
Let cool for a few minutes on baking sheet before transferring to a cooling rack.