Toffee Speckled Snickerdoodles
Yield: 60 cookies
These Toffee Speckled Snickerdoodles are a cookie classic kicked up a notch, with toffee bits in each bite. Perfect for the holiday season!
- 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.