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 by Very Culinary

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!

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  • 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.
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

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