Momona Tamada (Claudia Kishi) from The Baby-Sitters Club gives us step-by-step instructions on how to make these delicious toffee snickerdoodle cookies just in time for the holidays. With the help of an adult, you can make them too! See the recipe and ingredients list below.


For the toffee:
1/4 cup granulated sugar
1 tbsp butter

For the cookie dough:
1/2 cup melted butter
1/2 cup of granulated sugar
1/4 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp cream of tartar
1/4 tsp baking soda

For the cinnamon sugar mixture:
1/4 cup granulated sugar
2 tsp cinnamon

Always have adult supervision when cooking!
To make the toffee, melt butter in a pan on medium low heat. Add sugar in and stir until it becomes a thick paste. Pour the mixture onto a parchment-lined pan and spread it into an even layer. Let cool.

To make the cookie dough, pour the sugar into the butter and mix until well combined. Add your egg, making sure that the butter isn’t too warm so that the eggs won’t cook. Add your vanilla. Mix your dry ingredients together (flour, baking powder, cream of tartar, and baking soda) in a separate container. Then slowly incorporate your dry mix into your wet mixture. Do this a little bit at a time so you can make sure to work out any clumps that form.

By now the toffee mixture will have cooled and hardened. Break up your toffee into small bits and mix it into your cookie dough. Cover the dough and let it sit in the fridge for at least 15-30 minutes. Preheat your oven to 350ºF. While your dough is in the fridge, prep a cinnamon sugar mix by stirring together your cinnamon and granulated sugar. Take the dough out of the fridge. Roll out cookie dough, dip them into your cinnamon sugar mixture, and place them on a baking sheet. Then bake for 9-11 minutes. Have an adult take out the cookies and let them cool. Enjoy!

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