Everyone loves Snickerdoodle cookies right? I did a post on them awhile back. 🙂 I mean, what’s not to love? A light, crispy, slightly chewy cookie with cinnamon and sugar….how could you not like snickerdoodles?  Recently, I went to my favorite bagel shop and I noticed that they had snickerdoodles. They were big, thick crackly cookies, dusted with cinnamon and sugar. I noticed some little shiny specks on the cookie top and realized they were toffee bits. Well, I had to buy one, right? I mean, after all, it was for research……..for my blog…..for you all. Yes, I bought the cookie and forced myself to eat it. I did it all for you!!

Well, to be honest, I was not impressed. It had a very commercial taste…like an after taste. It was overly sweet too. It was disappointing to say the least. Now, I will admit, I am very picky about cookies….and cake….and brownies….and wellllll, pretty much all food. But I just had to make a good version of this cookie. I did do a post not long ago, for a peanut butter cookie with toffee bits. That is one of my favorite cookies. So I was anxious to try a Toffeedoodle. I must tell you, this cookie is sweet. First of all, you have the sugar in the cookie..and the sweet toffee bits….and then the dough balls are rolled in cinnamon and sugar. So, I would recommend rolling the dough LIGHTLY in the cinnamon sugar mixture. I don’t want any of you going into  sugar shock! Oh, and I did make a batch with very, very light sprinkle of the cinnamon sugar. Delicious. I think you will like this cookie. OH, and the dough itself is so perty. I like perty dough.

This cookie here, has extra toffee bits and very little cinnamon sugar

Toffeedoodles

1  1/4 c sugar  (I used 1 cup plus 2 tblsp)
1/2 c shortening
1/2 c softened butter
2   eggs
2   3/4 c flour
2  tsp cream of tartar
1  tsp baking soda
1/2 cup toffee bits
1/4  tsp salt

Coating

2  tblsp sugar
2  tsp cinnamon

heat oven to 375. Line a baking sheet with parchment paper. In a large bowl, either by hand with a wooden spoon, or mixer, mix together the sugar, shortening and butter, until smooth and creamy. Add eggs and mix until smooth. Stir in the dry ingredients and the toffee bits, until everything is well incorporated. I scooped about 2 big tablespoons of dough per ball.  Roll into the cinnamon sugar mixture and place on baking sheet, about 2″ apart. Place the sheet in the fridge for about 20 minutes.  Bake for about 10-11 minutes until lightly browned. Allow to set until cooled.

Note: Before I put the cookies in the oven, I poke a few toffee bits on the cookie tops.