Skor Sugar Cookies

This is one of those "Uh-oh... What have I done?" recipes...

Justin and I used to live around the corner for this adorable little breakfast and lunch place called The Bag Lady Variety, with awesome retro decor, the friendliest people, and also the greatest breakfast in town. What they also have are the most divine cookies I've ever eaten, and Justin's favourite... Skor sugar cookies. We would buy them out of these cookies every single time we went without any regret.

Now that we don't live near The Bag Lady anymore, we go less often, and this means less Skor cookies. I've tried before to make a copy cat version with no luck. But this time, I found a better sugar cookie that tastes exactly like them, and is also super easy and quick to make! And now it's... "Uh-oh... I will be making these a lot now."

So prepare yourself for one of the greatest cookies you will ever eat!

Skor Sugar Cookies

2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup soft, salted butter
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk (optional)
1/3 cup Skor toffee bits

Prep Time: 20 minutes
Bake Time: 10 minutes
Total Time: 30 minutes
Yield: 3-4 dozen cookies

In a medium bowl, mix the flour, soda, and powder together. In a large bowl or electric stand mixer with paddle attachment, cream together the butter and sugar until fluffy. Add in the egg and vanilla and continue mixing until smooth.

Add in the dry ingredients gradually. If you find the dough isn't coming together very easily, add in a little bit of milk. I found this helped to keep things moist.

Shape the dough into 1-inch balls and space at least 2 inches apart on an ungreased baking sheet. The dough will spread out quite a bit when baking so it's best to leave more space than less. Flatten the balls slightly with the palm of your hand and sprinkle with toffee bits. Flatten again to press the bits into the dough. Bake for 8-10 minutes at 375 degrees F, and transfer to a wire rack to cool.

The cookies will be very soft when they come out of the oven, which is key to a moist and chewy cookie. If they are not soft, cook them for less time. This means that you need to use a spatula that is as large, or larger than the cookie so that pieces don't break off when you transfer them to the wire rack. Be very gently as they may squish if you touch them too hard.

Enjoy!