It’s time for In Katrina’s Kitchen 3rd annual virtual blogger cookie swap, where there’s a new cookie recipe every day in December, leading up to Christmas!
My contribution this year is Snickerdoodles – my absolute all time favorite cookie, kicked up a notch. They’ve got chocolate and toffee bits scattered throughout. Enough said.
Toffee Speckled Snickerdoodles
Makes 60 cookies
Prep time: 25 minutes
Cook time: 10 minutes
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup shortening
• 2 eggs
• 1 (8 ounce package) Heath toffee bits
Preheat oven to 400 degrees.
In a small bowl, combine 3 tablespoons sugar and 2 teaspoons of cinnamon. Set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, mix the 1 cup sugar, butter, shortening, and eggs. Beat in the dry ingredients. Fold in the toffee bits.
Scoop dough into 1 1/4-inch rounded balls; roll in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
Bake 10 minutes or until set. Let cool 1 minute; remove from sheets and cool completely on a wire rack.