HEATH Toffee-Studded Snickerdoodles

HEATH Toffee-Studded Snickerdoodles

Made with:

HEATH Toffee Bits, medium grind (Item# 60550)


1 lb. 8 oz. (3 cups) unsalted butter, softened
1 lb. 5 oz. (3 cups) shortening
3 lbs. (6 cups) sugar
1 lb. 5 oz. (12 large) eggs
5 lbs. (16 cups) all-purpose flour
3 Tbsp. cream of tartar
2 Tbsp. baking soda
1-1/2 tsp. salt
3 lbs. (8 cups) HEATH Toffee Bits, medium grind (Item# 60550)
2 Tbsp. ground cinnamon
8 oz. (1 cup) additional sugar for rolling


    1. Heat convection oven to 350°F (standard oven: 400°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Mix butter, shortening and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, mixing until fully incorporated. Blend together flour, cream of tartar, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in HEATH Toffee Bits.
    3. Stir together cinnamon and additional sugar in large bowl; set aside. Using #20 scoop; roll each scoop in cinnamon sugar mixture. Place 2 inches apart on prepared sheet pans. Flatten cookies slightly.
    4. Bake 9 to 11 minutes* or until lightly browned. Remove from oven; cool on sheet pans 5 minutes. Remove from sheet pans to wire rack. Cool completely.
    *If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.
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