24 Nov TOFFEEDOODLES
AuthorFrances MurrayCategorycookies and bars
Pre-heat oven to 375 F and line cookie sheet with parchment paper.
In medium bowl whisk flour, baking soda, baking powder, salt and 1 tsp cinnamon; set aside.
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.
On low speed, add dry ingredients until combined.
Add Skor bits until combined.
In bowl or plate add remaining sugar and cinnamon.
Scoop out 2 tbsp of dough and roll into balls.
Roll dough in sugar and cinnamon mixture; place on lined cookie sheet 3” apart. Bake for 9-12 minutes.
Cool on cookie sheet for 5 mins then transfer to cooling rack to cool completely; 15 minutes.
Ingredients
Directions
Pre-heat oven to 375 F and line cookie sheet with parchment paper.
In medium bowl whisk flour, baking soda, baking powder, salt and 1 tsp cinnamon; set aside.
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.
On low speed, add dry ingredients until combined.
Add Skor bits until combined.
In bowl or plate add remaining sugar and cinnamon.
Scoop out 2 tbsp of dough and roll into balls.
Roll dough in sugar and cinnamon mixture; place on lined cookie sheet 3” apart. Bake for 9-12 minutes.
Cool on cookie sheet for 5 mins then transfer to cooling rack to cool completely; 15 minutes.
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