​Let's Bake This Butterscotch Crunch Cookies Recipe for the Holidays by Gail Sweeney

The holiday season is upon us, and let's be real, there's nothing better than baking some mouthwatering cookies to impress your guests or to give as gifts (because who needs another fruitcake?). My new cookbook, Let's Bake! Over 100 Dessert Recipes for Gifting & Giving, is packed with a stunning variety of cakes, cookies, pastries and pies. Each recipe is a little piece of joy to share, whether you're hosting friends, raising funds or celebrating special occasions.

Check out this holiday-perfect butterscotch crunch cookie recipe from my book. You will be the star of every party when you walk in with them! To make these butterscotch cookies you will need the following ingredients from your fridge and pantry: butter, brown sugar, an egg, vanilla extract, flour, salt, baking powder, toffee bits and turbinado sugar.

Serve these butterscotch crunch cookies for dessert, as a sweet snack or pile them on your holiday cookie trays.

Cuisine: American
Prep Time: 10 minutes plus time to chill 
Cook Time: 15 to 18 minutes
Total Time: 25 to 28 minutes
Servings: 36 (depends on size)

Ingredients

• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup toffee bits 
• 3 tablespoons turbinado sugar

Recipe Notes

• I like to use Skor brand toffee bits and Plantation raw sugar.

• These cookies will keep in airtight containers in the refrigerator for two weeks or in the freezer for up to two months.

Here's how to make it:

1. Lightly flour the toffee bits and place them in the freezer until ready to use.
2. On a large piece of parchment paper, whisk together the flour, salt and baking powder.
3. In the bowl of the stand mixer, cream together the butter and sugar. Add the egg yolk and vanilla and continue beating until the mixture is light and fluffy. Tip in the dry ingredients and mix until just incorporated. Add in the toffee bits.
4. Scrape the dough out onto a floured piece of parchment paper. Knead the dough a few times and then divide it into two equal parts. Make each part into a rectangular log approximately 8x2 inches. Use a bench scraper to help square off the sides of the dough. Wrap the logs in plastic wrap and refrigerate for 2 hours or longer.
5. When ready to bake, preheat the oven to 350 degrees F. Cut the logs into 1/3-inch slices and bake for 15 to 18 minutes, or until golden brown. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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