Toffee Butter Icebox Cookies Recipe

Introduction

Toffee Butter Icebox Cookies are a delightful treat featuring a buttery dough studded with crunchy Heath toffee bits. These easy-to-make cookies are perfect for any occasion and bring a sweet, caramel-infused crunch with every bite.

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 until well combined.
3. Step 3: Stir in the flour gradually, mixing until fully incorporated. If the dough is too dry, add water one teaspoon at a time until it comes together.
4. Step 4: Fold in the Heath toffee bits evenly throughout the dough.
5. Step 5: Divide the dough in half and place each portion on plastic wrap. Shape into logs about 6 inches long and 1.5 inches in diameter. Wrap tightly and refrigerate for 1-2 hours until firm.
6. Step 6: Preheat the oven to 375 degrees Fahrenheit.
7. Step 7: Line a baking sheet with parchment paper.
8. Step 8: Remove the plastic wrap from the dough logs and slice into ¼-inch thick rounds.
9. Step 9: Place the cookie slices on the baking sheet about 2 inches apart.
10. Step 10: Bake for 8 minutes or until the cookies are lightly browned around the edges.

Tips & Variations

• For extra crunch, try adding chopped nuts like pecans or walnuts along with the toffee bits.
• If you prefer a softer cookie, reduce the baking time by a minute or two and keep a close eye on them.
• Substitute the Heath toffee bits with any favorite chocolate chips or butterscotch chips for a different flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three 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?

Yes, the dough logs can be refrigerated for up to 2 days before baking or frozen for longer storage. Just thaw in the refrigerator before slicing and baking.

Why is the dough too crumbly?

If the dough feels too dry or crumbly, add water one teaspoon at a time while mixing until it holds together. Make sure your butter is softened to help the ingredients combine smoothly.

Toffee Butter Icebox Cookies Recipe

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★★★★★

4.4 from 65 reviews

• Author: Matteo
• Total Time: 2 hours 28 minutes
• Yield: 48 cookies 1x

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Description

These Toffee Butter Icebox Cookies are a delightful treat featuring rich butter, sweet toffee bits, and a classic vanilla flavor. Perfectly crisp and buttery, these cookies are easy to prepare and ideal for any occasion, especially when you want a quick yet tasty dessert. Chilled dough logs make slicing a breeze, and the taste of Heath toffee bits adds a lovely crunch and caramel flavor to each bite.

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Ingredients

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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

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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. This creates the base texture for the cookies.
2. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix well until fully combined, ensuring a smooth batter.
3. Incorporate Flour: Gradually stir in the all-purpose flour until the dough comes together. If the dough feels too dry, add water one teaspoon at a time until it forms a cohesive ball.
4. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, distributing them evenly without breaking them up too much.
5. Shape and Chill Dough: Divide the dough in half and place each portion onto a sheet of plastic wrap. Form each half into a log approximately 6 inches long and 1.5 inches in diameter. Wrap tightly with plastic wrap and refrigerate for 1 to 2 hours, or until firm.
6. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) 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 plastic wrap from the chilled dough logs and carefully cut into ¼ inch thick slices to form the cookie shapes.
9. Arrange Cookies: Place the cookie slices onto 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 cookies are set. Remove from oven and allow to cool on a wire rack.

Notes

• Ensure butter is softened at room temperature to make creaming easier.
• If dough is too crumbly, a small amount of water helps bring it together without affecting texture.
• Use parchment paper for easy removal and cleanup.
• Heath toffee bits add a rich flavor, but you can substitute with other toffee or caramel bits if preferred.
• Storing dough logs in the freezer can extend chilling time beyond 2 hours if needed.
• Watch cookies closely towards the end of baking to avoid over-browning.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: toffee butter cookies, icebox cookies, easy holiday cookies, bake from scratch, butter cookies, Heath toffee cookies