Buttery Toffee Icebox Cookies

Buttery, crisp, and dotted with rich toffee bits, Toffee Butter Icebox Cookies are a dream for dessert lovers. Their slice-and-bake style makes them the ultimate make-ahead treat.

These cookies are perfect for holiday spreads, cookie exchanges, or last-minute cravings. With just a handful of pantry staples, they’re as easy to prepare as they are to devour.

The Magic Behind These Cookies: Key Ingredients for Toffee Butter Icebox Cookie

• Butter – The heart of these cookies, lending richness and that classic melt-in-your-mouth texture.
• Sugar – Sweetens the dough and helps create that irresistible golden edge.
• Egg – Binds everything together while adding just the right amount of tenderness.
• Vanilla Extract – Enhances the buttery base with warm, comforting depth.
• All-Purpose Flour – Forms the sturdy, sliceable dough that’s essential for icebox cookies.
• Heath Toffee Bits – Crunchy, buttery toffee pieces in every bite, giving these cookies their signature twist.

How to Make Them: From Dough to Golden-Baked Delight

Start by creaming the butter and sugar until fluffy. Mix in the egg and vanilla until smooth. Stir in the flour gradually to form a dough, adding a touch of water if needed.

Fold in the toffee bits, then shape the dough into logs and wrap in plastic wrap. Chill until firm—this step is key for clean slicing and even baking.

Once chilled, slice the dough into rounds and arrange on a parchment-lined baking sheet. Bake until lightly golden around the edges, then let them cool slightly before digging in.

Cookie Confidence: Tips & Twists for Toffee Butter Icebox Cookies

For extra crunch, roll the dough logs in turbinado sugar before slicing. It creates a sparkly, crisp edge that elevates presentation and flavor.

If you love nuts, chopped pecans or almonds blend beautifully with the toffee bits. Or take a chocolatey route—dip half of each baked cookie in melted dark chocolate and let them set for an elegant finish.

Chilling the dough is non-negotiable—don’t skip it! It keeps the cookies from spreading and helps develop that signature icebox texture.

Sweet Storage Secrets: Keeping Toffee Butter Icebox Cookies Fresh

These cookies keep wonderfully at room temperature for up to five days when stored in an airtight container. For longer storage, freeze baked cookies in layers between parchment paper.

To make ahead, freeze the dough logs tightly wrapped. When the craving hits, slice and bake straight from the freezer—no thawing needed. Just add a minute or two to the baking time.

Toffee Butter Icebox Cookies are the perfect marriage of buttery cookie and crunchy toffee, ready to become your new favorite bite-sized indulgence.

Buttery Toffee Icebox Cookies

Delicately crisp and rich with buttery flavor, these Toffee Butter Icebox Cookies feature a delightful crunch of Heath toffee bits in every mouthful. Simple to prepare and ideal for make-ahead baking, they are a charming addition to holiday platters or a convenient treat any day of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 23 minutes mins

Ingredients

  

• 1 cup Heath toffee bits
• 1 tsp vanilla extract
• 1 egg brought to room temperature
• 2½ cups all-purpose flour accurately spooned and leveled
• 1 cup granulated sugar
• 1 cup unsalted butter softened

Instructions

 

• Cream the butter and sugar in a mixing bowl until smooth and fluffy.
• Incorporate the egg and vanilla extract, blending thoroughly.
• Gradually add the flour to the wet mixture, mixing until the dough becomes cohesive. If the mixture is overly crumbly, introduce water in small increments—one teaspoon at a time—until the dough binds properly.
• Fold the toffee bits into the dough evenly.
• Split the dough into two portions and place each on plastic wrap. Shape each segment into a cylindrical log approximately 6 inches in length and 1.5 inches in diameter. Wrap securely and refrigerate until firm, about 1 to 2 hours.
• Set the oven to 375°F and prepare a baking sheet with parchment paper.
• Remove the dough from the refrigerator, unwrap, and slice into ¼-inch rounds.
• Arrange the cookies on the baking sheet, spacing them roughly 2 inches apart.
• Bake for 8 minutes or until edges are lightly golden.

Notes

Storage: Maintain freshness by storing cookies in an airtight container at room temperature for up to 5 days.
Freezing: Extend shelf life by freezing cookies in layers separated by parchment paper, enclosed in a freezer-safe container or bag, for up to 3 months.
Make-Ahead Tip: Dough logs can be frozen in plastic wrap for up to 3 months. Slice and bake straight from the freezer as needed—no thawing necessary.