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Toffee Butter Icebox Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/toffee-butter-icebox-cookies-recipe/