Toffee Butter Icebox Cookies
You're just six ingredients away from these glorious Toffee Butter Icebox Cookies! Deliciously buttery and perfectly rich, this easy cookie recipe is the perfect dessert for any day!
- 1 cup butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 2½ cups all-purpose flour spooned and leveled
- 1 cup Heath toffee bits
Cream butter and sugar together.
Add in the egg and extract and mix until well combined.
Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
Fold in Heath toffee bits.
Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Remove plastic wrap from rolls and cut into ¼ inch slices.
Place slices about 2 inches apart on cookie sheet.
Bake for 8 minutes or until lightly browned.
Calories: 76kcal | Carbohydrates: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 35mg | Potassium: 9mg | Sugar: 4g | Vitamin A: 125IU | Calcium: 3mg | Iron: 0.3mg