Description
These Toffee Butter Icebox Cookies are buttery, crisp, and filled with crunchy toffee bits. A perfect make-ahead holiday treat, they’re ideal for Christmas cookie trays, Thanksgiving kid-friendly baking, or any cozy occasion.
Ingredients
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1 cup (226g) unsalted butter, softened
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1 cup (120g) powdered sugar
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1 teaspoon vanilla extract
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2 cups (250g) all-purpose flour
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½ teaspoon salt
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1 cup (160g) toffee bits (such as Heath Bits o’ Brickle)
Instructions
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Cream butter and powdered sugar in a mixing bowl for 2–3 minutes until light and fluffy.
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Add vanilla and mix until incorporated.
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In a separate bowl, whisk flour and salt. Gradually add to the butter mixture and mix just until combined.
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Fold in the toffee bits evenly using a spatula.
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Divide dough into two logs (1.5 to 2 inches in diameter). Wrap tightly in plastic wrap and chill for at least 2 hours or overnight.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Slice chilled dough into ¼-inch rounds and arrange 1 inch apart on baking sheets.
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Bake for 10–12 minutes, until edges are golden.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough fully for clean slicing and minimal spreading.
Use parchment paper to prevent sticking.
For holiday flair, dip cookies in chocolate and sprinkle with crushed peppermint or coarse sugar.
Dough logs can be frozen up to 3 months. Slice and bake as needed.
Store baked cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: DESSERT
- Method: Baking
- Cuisine: AMERICAN
Nutrition
- Serving Size: 30 cookies