It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

TOFFEEDOODLES
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TOFFEEDOODLES

When snickerdoodle gives Toffee the look…you know the look😂…things happen and then Toffeedoodle arrives. These cookies are great for whipping up with the kiddies (your little doodles). So nostalgic and sooooo good. If you are not a fan of Toffee, either substitute it for bits you do like or skip the bits altogether and make cinnamon snickerdoodles.

So, if your household is like mine then you have some family members that really like this and other family members that don’t like that.  Everyone is my household, except my eldest son, loves chocolate (not including the baby of course lol).  He is not allergic or anything, he just has an aversion to chocolate, all nuts and peanut butter.  The weird part of this is, he drinks hot chocolate, likes white chocolate and eats chocolate cake…hmmm.  I often have to be sure to divide the batter and bake something without chocolate and nuts for the little guy. He loved these so much, I had to hide them.

These cookies spread quite a bit so be sure to place them 3″ apart on the cookie sheet.  You don’t have to bake them all.  They store well in the freezer.  Winning! This recipe makes 28 large flat cookies. It may sound like a lot but, trust me, they won’t last long.

Yields28 Servings
Prep Time7 minsTotal Time45 mins
 2 ⅔ cups all purpose flour
 1 tsp baking soda
 2 tsp baking powder
 ½ tsp salt
 2 tbsp cinnamon, divided
 1 cup butter; softened
 1 ½ cups + 4 tbsp granulated sugar
 2 large eggs
 1 cup Skor bits
1

Pre-heat oven to 375 F and line cookie sheet with parchment paper.

2

In medium bowl whisk flour, baking soda, baking powder, salt and 1 tsp cinnamon; set aside.

3

In stand mixer, cream 1 1/2 cups sugar and butter until light and fluffy (about 3-4 minutes); add eggs one at a time mixing well after each addition.

4

On low speed, add dry ingredients until combined.

5

Add Skor bits until combined.

6

In bowl or plate add remaining sugar and cinnamon.

7

Scoop out 2 tbsp of dough and roll into balls.

8

Roll dough in sugar and cinnamon mixture; place on lined cookie sheet 3” apart. Bake for 9-12 minutes.

9

Cool on cookie sheet for 5 mins then transfer to cooling rack to cool completely; 15 minutes.

Ingredients

 2 ⅔ cups all purpose flour
 1 tsp baking soda
 2 tsp baking powder
 ½ tsp salt
 2 tbsp cinnamon, divided
 1 cup butter; softened
 1 ½ cups + 4 tbsp granulated sugar
 2 large eggs
 1 cup Skor bits

Directions

1

Pre-heat oven to 375 F and line cookie sheet with parchment paper.

2

In medium bowl whisk flour, baking soda, baking powder, salt and 1 tsp cinnamon; set aside.

3

In stand mixer, cream 1 1/2 cups sugar and butter until light and fluffy (about 3-4 minutes); add eggs one at a time mixing well after each addition.

4

On low speed, add dry ingredients until combined.

5

Add Skor bits until combined.

6

In bowl or plate add remaining sugar and cinnamon.

7

Scoop out 2 tbsp of dough and roll into balls.

8

Roll dough in sugar and cinnamon mixture; place on lined cookie sheet 3” apart. Bake for 9-12 minutes.

9

Cool on cookie sheet for 5 mins then transfer to cooling rack to cool completely; 15 minutes.

TOFFEEDOODLES

Recipe Notes:

-What’s great about his recipe is you can store the dough in the freezer.  Set scooped dough on tray and freeze for 15 minutes.  Place dough in freezer bags or an airtight container and store for up to 3 months. Thaw before baking.

 

When you whip up this deliciousness, please remember to snap and share on Instagram with #franmurrayco so I can see your bougie looking and yummy results! 

 

 

Smooches!

Fran

Frances Murray
chezfrandesserts@gmail.com
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