Toffee Butter Icebox Cookies Recipe
Introduction
These Toffee Butter Icebox Cookies are a delightful treat combining buttery richness with crunchy toffee bits. They’re easy to prepare and perfect for sharing or enjoying with a cup of tea. Let’s dive into making this classic, melt-in-your-mouth cookie.
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
- Step 1: Cream the softened butter and sugar together until light and fluffy.
- Step 2: Add the egg and vanilla extract, then mix until well combined.
- Step 3: Stir in the all-purpose flour gradually, mixing until the dough is fully incorporated. If the dough feels too dry, add water one teaspoon at a time until it comes together.
- Step 4: Fold in the Heath toffee bits evenly throughout the dough.
- Step 5: Divide the dough in half and place each portion 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.
- Step 6: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Step 7: Line a baking sheet with parchment paper.
- Step 8: Remove the plastic wrap and slice each dough log into ¼ inch thick cookies.
- Step 9: Arrange the slices on the prepared baking sheet, spacing them about 2 inches apart.
- Step 10: Bake for 8 minutes or until the edges are lightly browned. Allow cookies to cool before serving.
Tips & Variations
- Substitute Heath toffee bits with other toffee or chocolate chips for a different flavor.
- Chilling the dough logs well ensures clean cookie slices and prevents spreading.
- For extra flavor, try adding a pinch of sea salt on top before baking.
Storage
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months — just thaw at room temperature before serving. Reheat briefly in a low oven if you prefer a warm cookie.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can substitute salted butter, but reduce or omit any added salt in the recipe to avoid over-salting the cookies.
What if I don’t have Heath toffee bits?
You can use chopped toffee bars or substitute with chocolate chips or chopped nuts to maintain a similar crunchy texture and sweetness.
PrintToffee Butter Icebox Cookies Recipe
These Toffee Butter Icebox Cookies are buttery, sweet, and packed with crunchy Heath toffee bits. Easy to prepare and perfect for any occasion, these cookies require no chilling of the dough beyond refrigeration of the formed logs, then simple slicing and baking. The result is a delightful, crisp cookie with rich toffee flavor and a tender crumb that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 30 cookies 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This ensures a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, incorporating air for a soft dough.
- Combine Flour: Gradually stir in the all-purpose flour, mixing until fully incorporated. If the dough seems too dry and crumbly, add water one teaspoon at a time until the dough just comes together.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits evenly throughout the dough, ensuring an even toffee distribution.
- Shape Dough Logs: Split the dough into two halves. Place each half onto a sheet of plastic wrap and form it into a log approximately 6 inches long and 1.5 inches in diameter. Wrap tightly with plastic wrap.
- Chill Dough: Refrigerate the dough logs for 1 to 2 hours until firm. This chilling step makes slicing easier and enhances the cookie texture.
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice Cookies: Remove the plastic wrap from the chilled dough logs. Using a sharp knife, cut the logs into ¼ inch thick slices to form the cookies.
- Arrange on Baking Sheet: Place the cookie slices about 2 inches apart on the prepared baking sheet to allow for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 minutes or until the edges are lightly browned, indicating the cookies are perfectly crisp.
Notes
- For best results, ensure the egg is at room temperature before mixing for better incorporation.
- If you don’t have Heath toffee bits, you can substitute with any other toffee bits or chopped toffee candy.
- Make sure to slice the logs evenly to ensure uniform baking time and texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough logs is possible for up to 1 month; thaw slightly before slicing and baking.
Keywords: Toffee Butter Icebox Cookies, Butter Cookies, Icebox Cookies, Toffee Cookies, Easy Cookie Recipe, Homemade Cookies
