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.
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.
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.