Irresistible Toffee Butter Icebox Cookies
Golden-brown cookies with specks of sweet, crunchy toffee, their edges slightly crisp while the centers melt in your mouth. Perfect for holiday parties, gifting, or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- 2 and 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (180g) toffee bits
Instructions
- Measure out all your ingredients accurately and let the butter soften at room temperature for about an hour.
- In a large mixing bowl, cream together 1 cup (230g) of unsalted butter, 1/2 cup (100g) of granulated sugar, and 1/2 cup (100g) of light brown sugar until light and fluffy. Add 1 teaspoon of pure vanilla extract and mix until combined.
- In a separate bowl, whisk together 2 and 1/4 cups (280g) of all-purpose flour and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, beating just until combined. Fold in 1 cup (180g) of toffee bits, making sure they are evenly distributed.
- Divide the dough into two equal portions. Roll each portion into a log about 2 inches in diameter. Wrap tightly in parchment paper or plastic wrap.
- Refrigerate the dough logs for at least 2 hours or overnight. (You can freeze the dough for up to 3 months—just thaw slightly before slicing.)
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Using a sharp knife, slice the chilled dough into 1/4-inch rounds. Place them about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Make sure your butter is softened but not melted for the best creaming texture.’, ‘Chilling the dough is crucial for maintaining the cookie’s shape during baking.’, ‘Use a sharp knife to slice the dough evenly to ensure all cookies bake at the same rate.’, ‘Watch the cookies closely in the oven—the edges should be golden, but the centers should still look slightly soft when you take them out.’, ‘If your toffee bits are sticking together, toss them in a little flour before mixing into the dough.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 18
- Protein: 2
Keywords: toffee cookies, butter cookies, icebox cookies, holiday cookies, easy cookie recipe