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Soft Toffee Cookies

Soft Toffee Cookies | The Kitchen Paper

Less than two weeks until Christmas! That means EAT ALL THE COOKIES!!

Last week Portland got a good ol’ Portland snow storm, which means like 1″ of snow that turns to ice and shuts down the entire city for two days. I am definitely not complaining, since it meant I got to work from home Thursday and Friday — AND MAKE COOKIES! I thought we’d go to the office Friday, and therefore I’d take cookies in, but … we ended up being closed both days, so I just sat at home and ate 300000 of these soft toffee cookies: a personal favorite.

Soft Toffee Cookies | The Kitchen Paper
Soft Toffee Cookies | The Kitchen Paper

These are one of my favorite Christmas cookies, and bring back super strong memories from my childhood — we’d request more of these all throughout December since they’d be gone in a flash! I’m not sure why they’re called “toffee cookies” though — they’re more like soft, cinnamon bars. Also, super easy to make: no frosting, rolling, cutting, etc.

Soft Toffee Cookies | The Kitchen Paper
Soft Toffee Cookies | The Kitchen Paper

If you need more cookie inspiration, check out everyone else participating in a virtual cookie swap today, hosted by The Modern Proper! We’ll all be sharing with #CalmandBrightCookieNight, and sharing some of our favorite holiday cookie recipes. Here’s a list of what everone else made:

What are your favorite holiday cookies? Any I should definitely try this year? We’re moving into the new place THIS WEEK, so I’ll have a week before Christmas to unpack and bake bake bake! And decorate. AAH!

Soft Toffee Cookies | The Kitchen Paper

The general gist of this recipe is: cream the butter and sugar together, add egg yolk and vanilla, then the three dry ingredients (flour, salt, cinnamon). The dough comes together really easily, and isn’t sticky! Press it into a buttered baking sheet, spread with egg-white, and press in the pecans. Bake! Cut! Eat! Enjoy! Repeat! Srsly, easy.

Soft Toffee Cookies
 
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Recipe:
Serves: 50+
Ingredients
  • 2 cups butter, room temperature
  • 2 cup brown sugar
  • 2 eggs, yolk and whites divided
  • 2 tsp vanilla
  • 4 cups flour
  • ½ tsp salt
  • 4 Tbsp cinnamon
  • 2+ cups chopped pecans
Instructions
  1. Preheat the oven to 250F.
  2. In a stand mixer, cream together the butter and brown sugar together.
  3. Add egg yolk and vanilla, mix until incorporated.
  4. In a separate bowl, combine flour, salt, and cinnamon. Add to butter mixture and mix until combined.
  5. Pat out ¼-1/3″ thick on a greased 12″ x 18″ pan*. Use your hands to thinly spread one unbeaten egg white over the top, then sprinkle and gently press in chopped pecans.
  6. Bake for 45 minutes. Cut into 1.5" squares while still warm.
Notes
This is a double recipe, since I use a rather large baking sheet and like my toffee cookies thick. You can make a half recipe, but you'll want a baking sheet on the smaller side. BAKING TIME will be affected based on double/single recipe, and how thick you end up pressing them! You can tell they're done when the edges are set and slightly golden, and the egg-white over the entire thing is nicely browned.

 

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