Brown-Butter Toffee Sandwich Cookies Recipe (2024)

who has a freezer that can accommodate 3 sheet pans????

Just made these cookies and they are delicious. I love how snappy they are, and the brown butter frosting is phenomenal. I would cut back the sugar just a tad in the frosting as I found it a touch too sweet. Also I rolled the dough out between sheets of floured parchment, which I find prevents sticking better. The cookies themselves (sans frosting) make great little biscuits for tea and coffee.

Making these with salted pecans on top and bourbon in the filling.

Ok first, cookies are amazing. Second, these are a pain in the butt to make and you need patience. Third, doesn’t make the amount it says. I only got 24 cookies out of this. Lastly, when you take these out of the freezer and start the egg wash, the egg wash freezes fast and almost no time to get the the almonds on so have the almonds in your other hand as soon as brush the egg wash. Lots of steps and time to make these but my god the taste is unreal!

How about dividing the dough and shaping into logs about 1 1/2 inch in diameter than slicing into rounds. Saves time, no rolling and no scraps.

Anyone brave enough to try these with GF flour and want to report back?

In the video, the dough had a slight crumble that she was able to bring together with a bit of coaxing. My dough came out impossibly crumbly, no amount of coaxing could save it. It finally came together for me after adding both an extra tablespoon of butter and an extra egg white. The modified dough rolled out easily and baked up snappy. I got 68 2-inch cookies. Sweetness level of icing was right for me, love the brown butter. Tastes best next day.

Did anyone else’s dough come out of the mixer very crumbly? Even when I mix by hand it doesn’t seem to come together…any suggestions?

I nominate you!

Wow, these were delicious. A fun project. For the filling I didn’t use a pastry bag but simply scooped with a teaspoon.

Had to make my own brickle, everything turned out wonderfully! No way will this make 72 2” cookies, everything including the icing will make 36 halves. Also not sure why the urgency to be ready to pipe the icing, it’s just buttercream.

Delicious!! Made using 1 1/2 inch round cookie cutter, good size for sandwich cookies. Rolled the chilled dough out between parchment and used a 2 mm rolling pin guide to get thin enough. Baked 8-9 minutes. This made 60 sandwich cookies. I wish the cookie had just a little more salt to bring out the salty-sweetness. I doubled the salt in the icing and added 1 1/2 tb whiskey as seen in another comment here, this toned the sweetness of the icing down. Add whiskey in when browning butter.

Can these be frozen once baked?

I made these with pecans instead of almonds and the are absolutely delicious. The recipe worked really well. I kept the dough in the fridge over night and there was absolutely no sticking (used enough flour for rolling).

The first time I made these the dough was too cumbly. So I tried the extra egg white. But also, after watching Sohla's Youtube video I noticed that when she ground the toffee and flour in the processor she ground the mix very fine. I think that's important. My dough rolled out with no problems. But the cookies swelled up in the oven, which I'm attributing to the extra egg white, which I won't use next time. Also, the baking time to "brown like pretzels" seemed to be more like 15 minutes.

Overall I loved these. I made my own toffee due to almond allergies. I cut with a 2 inch cutter but they spread quite a bit so I would go to 1.5inches. The brown butter frosting was fantastic and really worked well with the cookies. I took one pan out too early and they were chewy. Those that I cooked long enough stayed crisp for days. Since I could not decorate with almonds I sprinkled on some fine crushed toffee but it melted in. Maybe a little large grain sugar would have been better.

Really good but a lot of work to roll out and cut. Sweet but no way around that

These are crispy and delicious! The brown butter filling is melt in your mouth phenomenal. A couple notes: cut down on sugar(in frosting and batter... a tad too sweet), did not get 72 cookies (more like 44), I did not freeze them, kept in refrigerator for 30 minutes and they baked beautifully. Worth the time!

I was nervous about these after reading the comments, but they turned out great! I weighed the flour and rolled the dough out between parchment, then chilled two trays at a time.Pay extra attention to the 1/8 inch thing. I ended up rolling out my scraps 3 times to get the full 72. For the Canadians reading this: I couldn't find Skor pieces anywhere so close to Christmas, but 5 Macintosh Creamy Toffee Bars smashed then blitzed up worked well.TLDR: Fiddly and take a *while*, but delicious!

Forgot to mention my dough was fine, just a tad softer than my biscotti dough and easy to handle. Perhaps if the flour is beaten too long it gets crumbly.

These will now be a staple in my household. Two changes: use the entire egg it addresses the crumblyness, and double it.

Made these cookies yesterday and froze overnight. Today I baked. My oven is fussy so had to watch carefully. I did use my convection option just to keep the temp up as it will drop to 300 or lass in the bake mode at 350 . Miscalculated butter amt and melted 2sticks of butter instead of 1 1/2. So had to add more p. sugar and decided on 1/2 tsp of. Bourbon vs vanilla for the xtra amt. Everything turned out well, very tasty, but will make more when I’m not making other bake goods.

On my third (fourth?) time making this recipe I accidentally bought the heath bits WITH chocolate although Sohla said not to use those…anyway it turned out fine. I wouldn’t do it on purpose but the cookies are still good.

I ended up not sandwiching after frosting. Worked out great.

Delicious cookies that I would make again! They are very crisp and sturdy for storing and shipping as Sohla states in the video. Wonderful with a cup of coffee or tea.

Was able to make 72 cookies come out, but they were thin. Cookies were too hard too quickly. Was hoping for a chewier cookie. Between the toffee and the sugared icing these were too sweet for my taste. Guests loved them, but it would probably need some more tweaking before I made them again. Also, 1 1/2 hours is a lie. Was closer to 2+. Time consuming.

I made these with no problems. The dough was a bit crumbly, but I just smooshed it together & put it in the fridge overnight. Rolling it out takes a light hand & I actually stacked two pennies along side the rolled-out dough to check the thickness. Also, I added extra salt to the filling, about 3/4 t., to cut the sweetness. Next time I’d make an Italian buttercream. Not a fan of powdered sugar. They are very sweet. Weighing your ingredients is key with this recipe. I made 42 cookies.

Perfect! My brother (who doesn’t like sweets) ate three and claimed they were the best cookies he ever had.

An absolute labor of love- these cookies are delicious but oh boy do they take some time. Don't make these if you are short on stamina or time since it will take a fair deal of both, but they are so tasty they are completely worth it. I have people begging me to make them again!

Update for 2022. I loved these so much last year, I had to dive in again. Like last year, I did have to add a bit more butter to get the dough to come together. I found the almond topping, while pretty, didn't add much flavor. So this year I topped with a sanding sugar/flaky salt mixture for a little bling. I also added 1/2 tsp almond extract to both the dough and the icing to amp the almond flavor. Thank you Sola for such a nice recipe. It's sure to be a classic in my house!