Toffee Speckled Snickerdoodles

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These Toffee Speckled Snickerdoodles are a cookie classic kicked up a notch, with toffee bits in each bite. Perfect for the holiday season! GUEST POST from Very Culinary

Hi everyone! Amy from Very Culinary here.

Oreos, lemon, and cinnamon are pretty much my kryptonite. If I see something including any of those ingredients, it’s guaranteed to get made. So it only stands to reason that I always have those items in my house. At all times. In bulk.

So, when I went to make cookies for Katrina’s cookie swap, I didn’t even think twice about what my contribution would be. Snickerdoodles are my all time favorite cookie; they beat out chocolate chip, oatmeal, and loft house.

Toffee Speckled Snickerdoodles by Very Culinary #BringtheCOOKIES

And I knew I had cinnamon…

….or did I?

I looked in my spice drawer. Not there. I looked in my cupboard. Not there. How could I possibly be out of cinnamon???? I frantically drove to the store and bought three containers, overcompensating for my complete dismay and fail.

I get home, put one in the drawer and go to put the other two in the pantry….next to the other two containers that were already sitting there. Of course. So, now I have four.

Toffee Speckled Snickerdoodles by Very Culinary #BringtheCOOKIES

The moral of this story is to trust in myself that I always have cinnamon. Because Snickerdoodles rule. Especially when they include toffee.

The end.

Toffee Speckled Snickerdoodles

These Toffee Speckled Snickerdoodles are a cookie classic kicked up a notch, with toffee bits in each bite. Perfect for the holiday season!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 60 cookies


  • 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° F.
  • 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.

A new cookie recipe every day in December- a virtual blogger cookie swap!


This post is part of our Third Annual I’ll Bring the COOKIES Virtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe! You can also follow along Facebook, Twitter, Instagram, and Google+ with the hashtag #BringtheCOOKIES. Thank you to OXO for being our exclusive #BringtheCOOKIES sponsor.  Be sure to visit Amy’s blog, Very Culinary to enter a sweet OXO Baking Prize Pack

 More delicious cookie recipes from Amy:

Oatmeal Craisin Cookies with White Chocolate and Coconut

Malted Milk Ball Cookies

Sugar Cookie Bark


- Katrina

14 Responses to “Toffee Speckled Snickerdoodles”

  1. #
    Becki's Whole Life — December 5, 2013 at 6:39 am

    These cookies look nice and puffy – I love that! Snickerdoodles are my longtime favorite cookies!

  2. #
    Janel @ Creating Tasty Stories — December 5, 2013 at 7:44 am

    LOL, I’m the same way with sage and pumpkin pie spice at Thanksgiving. My lazy Susan corner shelf eats my spices…really, it does! 🙂

  3. #
    tanya — December 5, 2013 at 7:45 am

    I think you made the perfect snickerdoodle! Feel free to send some to me!

  4. #
    Jeannie — December 5, 2013 at 9:05 am

    Snickerdoodles are hands down my favorite too! Tried pumpkin ones this fall for the first time (and kept them all to myself.) Snickerdoodle muffins aren’t too bad either 🙂 Now I must try these as well! Thank you!

  5. #
    Amy @Very Culinary — December 5, 2013 at 9:21 am

    Thanks for having me over, Katrina! I wish these cookies weren’t all gone :/ Need to make up another batch!

  6. #
    Cori — December 5, 2013 at 9:53 am

    Can I replace the shortening with butter in this recipe? I have everything else at home except for that ingredient. Thank you!

  7. #
    Amy @Very Culinary — December 5, 2013 at 10:21 am

    Hi Cori – you could try it, but I’ve never made these (or any other snickerdoodle recipe) with just shortening, so I can’t vouch for the outcome.

  8. #
    Rachel @ Bakerita — December 5, 2013 at 11:07 am

    These look delicious!! As if snickerdoodles weren’t good enough on their own…you went and added toffee bits. Yum!

  9. #
    Tina T — December 5, 2013 at 1:10 pm

    Thanks for sharing! I always make huge batch and shape them and freeze like 12 in package to take out thaw and cook! Great treat for anytime. I will try this one my hubby loves Snickerdooles his favorite! We tried pumpkin this fall. But he will love these LOVES toffee. Thanks again

  10. #
    Renee @ Tortillas and Honey — December 5, 2013 at 1:42 pm

    This swap sounds so much fun and there are so many great cookie recipes posted and that will be posted! I also love snickerdoodles, but haven’t tried them with toffee. Toffee is my favorite candy, so I have to give these a try!!

  11. #
    Kayle (The Cooking Actress) — December 5, 2013 at 2:33 pm

    uh yeah, you say toffee and I’m there!

  12. #
    Jocelyn @BruCrew Life — December 5, 2013 at 5:45 pm

    Those are so puffy and delicious looking…I love the toffee in them!

  13. #
    Jessica @ A Kitchen Addiction — December 6, 2013 at 8:54 am

    Love that you added toffee to snickerdoodles!

  14. #
    Nutmeg Nanny — December 8, 2013 at 9:22 am

    These look fantastic 🙂 I love snickerdoodles and these look perfect

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