Toffee Butter Icebox Cookies Recipe

Introduction

Toffee Butter Icebox Cookies are buttery, sweet, and delightfully crunchy with bits of toffee in every bite. These easy no-fuss cookies come together quickly and chill to perfect slice-and-bake shapes. They’re perfect for a simple treat or a festive occasion.

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 the softened butter and sugar together until light and fluffy.
2. Step 2: Add the egg and vanilla extract, mixing well until fully combined.
3. Step 3: Gradually stir in the flour until the dough comes together. If it seems too dry, add water one teaspoon at a time until the dough is cohesive.
4. Step 4: Fold in the Heath toffee bits evenly throughout the dough.
5. Step 5: Divide the dough in half and shape each portion into a log about 6 inches long and 1.5 inches in diameter on a sheet of plastic wrap. Wrap tightly and refrigerate for 1–2 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: Remove the plastic wrap from the chilled dough logs and cut them into ¼ inch thick slices.
8. Step 8: Arrange the cookie slices about 2 inches apart on the prepared baking sheet.
9. Step 9: Bake for 8 minutes or until the edges are lightly browned.

Tips & Variations

• For a richer toffee flavor, try mixing in chopped pecans along with the toffee bits.
• If you don’t have Heath toffee bits, crushed toffee candy or butterscotch chips work as great alternatives.
• Be sure not to slice the cookies too thick or they may not bake evenly.
• Use room temperature egg to help the dough mix smoothly and create tender cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. They also freeze well—place baked cookies in a freezer-safe container for up to 3 months. To reheat, warm gently in a low oven for a few minutes or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time and freeze it?

Yes, you can wrap the dough logs tightly and freeze them for up to 1 month. Thaw in the refrigerator before slicing and baking.

What if I don’t have Heath toffee bits?

You can substitute with other toffee candies, butterscotch chips, or even chopped nuts for added texture and flavor.

Toffee Butter Icebox Cookies Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

Delight in the rich, buttery flavor of these Toffee Butter Icebox Cookies, studded with crunchy Heath toffee bits. This easy no-mess recipe involves chilling and slicing dough logs before baking to golden perfection, resulting in tender, melt-in-your-mouth cookies with a perfect balance of sweet toffee and buttery goodness.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 23 minutes
• Yield: About 24 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, beat together the softened butter and sugar until the mixture is smooth and creamy.
2. Add Egg and Vanilla: Incorporate the room-temperature egg and vanilla extract, mixing until fully combined and the batter is smooth.
3. Incorporate Flour: Gradually stir in the all-purpose flour until the dough comes together. If the dough seems too dry, add one teaspoon of water at a time until it forms a cohesive dough.
4. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough to evenly distribute the crunchy bits throughout.
5. Shape Dough Logs: Divide the dough into two equal parts. Place each half on a sheet of plastic wrap and shape into a log approximately 6 inches long and 1.5 inches in diameter. Wrap tightly with the plastic wrap.
6. Chill Dough: Refrigerate the wrapped dough logs for 1 to 2 hours, or until they are firm enough to slice easily.
7. Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
8. Slice Cookies: Remove the plastic wrap from chilled dough logs and cut each log into ¼ inch thick slices.
9. Arrange on Baking Sheet: Place the cookie slices on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
10. Bake Cookies: Bake in the preheated oven for 8 minutes, or until the edges are lightly browned and the cookies are set.

Notes

• Ensure the butter and egg are at room temperature for easier mixing and better texture.
• If the dough is too crumbly, a little water helps bring it together but add it sparingly.
• Chilling the dough is essential to achieve clean slices and prevent the cookies from spreading too much while baking.
• Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
• Store baked cookies in an airtight container at room temperature for up to one week.

Keywords: toffee butter cookies, icebox cookies, Heath toffee bits cookies, easy toffee cookies, butter cookies, holiday cookies