Butter Toffee Cookies - White Lily®
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Butter Toffee Cookies


6 Dozen

Prep Time

15 min

Cook Time

20 min

Total Time

90 min

recipe image


3 cups White Lily® Enriched Bleached All-Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

2 cups English toffee bits


Heat oven to 350ºF.

Combine flour, baking soda and salt in small bowl; set aside.

Combine butter, granulated sugar and brown sugar in large bowl; beat with electric mixer until very light and fluffy, about 4 minutes. Beat in eggs and vanilla until light and fluffy, about 3 more minutes.

Stir in flour mixture until just blended. Add crushed toffee bits.

Drop by level tablespoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes. Cool on wire rack.


Serving Size (1/72 1 cookie), Calories 80 (Calories from Fat 35), Total Fat 5g (Saturated Fat 1g, Trans Fat g), Cholesterol 15mg, Sodium 35mg, Total Carbohydrate 12g (Dietary Fiber g, Sugars 5g), Protein 1g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium 6%, Iron 2%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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