Cinnamon Toffee Cookies
These cinnamon toffee cookies are the best mix of sweet and salty and spice. They have this lovely buttery crunch thanks to the toffee, wrapped in a spiced and chewy base. The kind of cookies you’ll want to make on repeat.
The star here is the toffee. They’re little golden nuggets of caramelized sugar and butter that you can make yourself really easy and really fast. In these cookies, the toffee bits add sweetness and an extra layer of crunch that pairs perfectly with the cinnamon. After baking I top them with flaky sea salt and it’s like ‘chefs kiss’.
Check out my full post on homemade toffee bits here, or use store-bought if you’re short on time.
The key ingredients
Method
- If you’re making your own toffee bits, begin with that so it has time to cool.
- For the cookie dough, cream the butter and sugars together, then add in the egg and vanilla until smooth. Add in the dry ingredients and toffee bits.
- Chill the dough for 30 minutes, then scoop and press in extra toffee pieces on top before baking.
- While the cookies are still hot and soft, use a round cookie cutter to gently shape the edges for perfect circles.
- Sprinkle with flaky salt and let them cool completely on the tray.
Tips
- Cool completely before removing. Let them cool on the baking sheet. They’re delicate while warm, and the toffee bits make them stick.
- Use a thin cookie spatula to lift them once cooled.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. If you’d like to keep them even longer, they freeze well too. You can freeze the unbaked cookie dough balls or the baked cookies for up to 3 months.
Cinnamon Toffee Cookies
Ingredients
Cookies
- 190 g all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113 g unsalted butter softened
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 80 g toffee bits plus extra for topping
- Flaky salt for serving optional
Instructions
- Preheat oven to 350°F (170°C).
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. 190 g all-purpose flour,½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder, 1 teaspoon cinnamon
- In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the egg and vanilla. 113 g unsalted butter, 100 g soft brown sugar, 50 g granulated sugar, 1 large egg, 1 teaspoon vanilla paste
- Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the toffee bits. 80 g toffee bits
- Chill the dough for around 30 minutes.
- Scoop out dough balls of about 1.5 tbsp each and place on a baking sheet lined with parchment. Press in a few extra bits of toffee on top.
- Bake for 10–12 minutes, until edges are lightly golden. Remove from the oven. For extra round cookies, right out of the oven, use a large circle cookie cutter to swirl around the hot cookie to shape into a circle shape.
- Let the cookies cool completely on the baking sheet. Use a thin spatula to slide underneath before removing them, as the toffee bits can stick to the parchment. Sprinkle with a little flaky salt. Flaky salt for serving
