Toffee Butter Icebox Cookies Recipe

Introduction

Toffee Butter Icebox Cookies are delightfully buttery with a sweet crunch from Heath toffee bits. They’re simple to prepare and perfect for anyone who loves classic, melt-in-your-mouth cookies. Chill the dough, slice, bake, and enjoy!

Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 1 tsp vanilla extract
• 1 egg (room temperature)
• 2½ cups all-purpose flour (spooned and leveled)
• 1 cup Heath toffee bits

Instructions

1. Step 1: Cream butter and sugar together until light and fluffy.
2. Step 2: Add the egg and vanilla extract, mixing until fully combined.
3. Step 3: Stir in the flour until the dough comes together. If it seems too dry, add water one teaspoon at a time until it forms a smooth dough.
4. Step 4: Fold in the Heath toffee bits evenly throughout the dough.
5. Step 5: Divide the dough in half and shape each half into a 6-inch long, 1.5-inch diameter log on a sheet of plastic wrap. Roll tightly, wrap completely, and refrigerate for 1 to 2 hours until firm.
6. Step 6: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Step 7: Unwrap the dough logs and slice into ¼-inch thick rounds.
8. Step 8: Place the slices about 2 inches apart on the prepared baking sheet.
9. Step 9: Bake for about 8 minutes or until the edges start to turn light golden brown.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or a handful of chopped nuts to the dough.
• If you don’t have Heath toffee bits, chopped toffee candy or caramel chips work well as substitutions.
• To ensure even slices, chill dough until very firm before cutting.

Storage

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies for up to 3 months. Reheat slightly in the oven if you prefer a warm cookie experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days before baking. Just keep it well wrapped to prevent drying out.

What if my dough is too soft to slice?

If the dough is too soft, chill it longer until firm. If it’s still soft, try briefly freezing the logs for 15-20 minutes before slicing to help maintain shape.

Toffee Butter Icebox Cookies Recipe

Print Recipe

★★★★★

4.5 from 680 reviews

These Toffee Butter Icebox Cookies combine rich, buttery dough with crunchy Heath toffee bits for a delightful treat. Chilled and sliced before baking, these cookies offer a perfect balance of sweetness and texture, making them an easy and delicious dessert option.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 24–30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter (softened)
• 1 cup sugar
• 1 tsp vanilla extract
• 1 egg (room temperature)
• 2½ cups all-purpose flour (spooned and leveled)
• 1 cup Heath toffee bits

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, ensuring a smooth base for the dough.
2. Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract until fully combined, which helps to bind the dough and add flavor.
3. Incorporate Flour: Gradually stir in the all-purpose flour until the dough comes together. If the dough seems too dry and crumbly, add water one teaspoon at a time until it forms a cohesive mass.
4. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, distributing them evenly without breaking up the bits.
5. Form Dough Logs: Divide the dough in half and place each half on a sheet of plastic wrap. Shape each into a log about 6 inches long and 1.5 inches in diameter. Wrap tightly and refrigerate for 1-2 hours until firm.
6. Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking.
7. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and promote even baking.
8. Slice Dough Logs: Remove the dough logs from the refrigerator and unwrap. Cut into ¼ inch thick slices carefully to maintain shape.
9. Arrange Cookies: Place the sliced cookies about 2 inches apart on the prepared baking sheet to allow space for spreading.
10. Bake Cookies: Bake for 8 minutes or until the edges are lightly browned, indicating the cookies are perfectly cooked.

Notes

• Be sure your egg is at room temperature to ensure even mixing and a tender cookie texture.
• If the dough is too stiff, add water sparingly to avoid making it too wet.
• Refrigerating the dough helps the cookies maintain their shape during baking.
• Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
• Store cookies in an airtight container to maintain freshness for up to one week.

Keywords: toffee cookies, butter cookies, icebox cookies, Heath toffee cookies, easy cookie recipe, dessert