Step 1

Preheat the oven to 350°F (180° C). Line your baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

In the bowl of a stand mixer or with an electric hand mixer, cream together the sugar, margarine and butter until well combined.

Step 3

Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.

Step 4

Add the flour, baking soda and salt, mix until the dough forms.

Step 5

Add the toffee bits to the dough and mix until evenly distributed.

Step 6

Portion the dough out into your desired size. I like to use my #24 scoop that uses 3 tbsp of dough.

Step 7

In a small bowl, combine the cinnamon sugar mixture.

Step 8

Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.

Step 9

Bake at 350°F (180° C) for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.

Step 10

Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Step 11

Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.