Hey y'all! If you're looking for a sweet treat that's crunchy, buttery, and packed with irresistible toffee flavor, look no further than these Toffee Icebox Cookies. Perfect for holidays, tea parties, or just satisfying your cookie cravings, this recipe delivers all the charm of an old-fashioned icebox cookie with a modern, toffee-studded twist. Seriously, they're dangerously moreish and, best of all, the dough can be prepared ahead of time and baked later for ultimate convenience. Let's get cooking!
Why You'll Love This
- Buttery, crisp texture with bursts of sweet toffee in every bite
- Super easy make-ahead dough for stress-free baking
- Perfect for gifting, cookie swaps, or everyday snacking
- No fancy equipment required—just basic kitchen staples
- The dough slices up beautifully for impressive presentation!
Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (150g) toffee bits (such as Heath bits o’ brickle)
Directions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Step 2: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix.
Step 4: Mix in the Toffee Bits
Fold in the toffee bits until evenly distributed throughout the dough.
Step 5: Shape and Chill the Dough
Divide the dough in half and shape each half into a 10-inch log (about 2 inches in diameter). Wrap each log tightly in plastic wrap and refrigerate for at least 3 hours, or until firm (overnight is even better).
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the dough and slice into ¼-inch rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
Step 7: Bake and Cool
Bake for 11-13 minutes, or until the edges are lightly golden. Let the Cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip chilling—the dough must be cold for neat, easy slicing and to prevent the cookies from spreading.
- You can freeze unbaked dough logs for up to 2 months; slice and bake straight from the freezer, adding an extra minute or two to the bake time.
- For perfectly round cookies, roll the dough logs occasionally during chilling.
Variations
- Chocolate-Dipped: Once cooled, dip half of each cookie in melted chocolate and let set.
- Pecan-Toffee: Add ½ cup finely chopped toasted pecans to the dough for extra crunch.
- Coffee Toffee: Stir in 1 teaspoon instant espresso powder with the dry ingredients for a coffee kick.
Required Equipment
- Hand or stand mixer
- Mixing bowls
- Plastic wrap
- Parchment paper
- Sharp knife
- Baking sheets
- Wire cooling rack
Storage Instructions
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Unbaked dough logs can be frozen and sliced for fresh cookies anytime!
Suggested Pairings & Serving Recommendations
- Serve with a hot cup of coffee, tea, or a tall glass of cold milk.
- Crumble over vanilla ice cream for an indulgent dessert.
- Package in a tin with tissue paper for delicious homemade gifts.
Pro Tips
- Use room-temperature butter for the perfect creamy texture in your dough.
- Serrated knives make neat work of slicing chilled dough logs.
- Rotate your baking sheet halfway through for perfectly even browning.
FAQ
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to three days or freeze for two months before baking.
Do I have to use toffee bits?
While toffee bits give these cookies their unique flavor, you can substitute chocolate chips, butterscotch chips, or chopped nuts if desired.
Why are my cookies spreading too much?
Be sure the dough is thoroughly chilled and measure your flour carefully; warm dough or too little flour can cause excess spreading.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (150g) toffee bits (such as Heath bits o’ brickle)
Instructions
-
1In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
-
2Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
-
3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix.
-
4Fold in the toffee bits until evenly distributed throughout the dough.
-
5Divide the dough in half and shape each half into a 10-inch log (about 2 inches in diameter). Wrap each log tightly in plastic wrap and refrigerate for at least 3 hours, or until firm (overnight is even better).
-
6Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the dough and slice into ¼-inch rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
-
7Bake for 11-13 minutes, or until the edges are lightly golden. Let the cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
Leave a Reply