These cookies are a perfect transition to fall, although they are delicious any time of year! Love the hints of cinnamon and toffee in these cookies, that remind me of a snickerdoodle, but the toffee adds a little extra something to make it such a scrumptious combination. Pour yourself a glass of milk, and enjoy a cookie! Make a big patch and share with a friend or store in the freezer for later.
Yield; about 30 cookies
- 2 sticks unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 3 cups all purpose flour (I love Bob’s Red Mill pastry flour)
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup bits of brickle toffee bits
- sugar for dusting, about 1/4 cup
Preheat oven to 350 degrees. In a small bowl whisk together flour, cinnamon, baking soda, cream of tartar and salt. In a mixer with the paddle attachment, blend butter and sugars until light and creamy. Add eggs one at a time and vanilla and almond extracts and combine until well incorporated. Scrape down the sides and add flour mixture, and mix until combined. Add toffee bits and continue to blend until toffee is well distributed. Line your baking sheets with parchment paper. Take a heaping tablespoon of dough and roll in the palm of your hand. Roll cookies in sugar and place on cookie sheet about 2 inches apart. Bake for 10-12 minutes until crackles develop or leave in oven a bit longer if you prefer a crispier cookie. Remove from oven and allow to cool for 5 minutes. Sprinkle with additional sugar, if desired. Transfer to cooling rack and allow them to cool completely. Enjoy!!