Toffee Butter Icebox Cookies
Toffee Butter Icebox Cookies are buttery, sweet, and studded with irresistible Heath toffee bits in every bite! Made with simple ingredients, these cookies are as easy to whip up as they are to love. Perfect for holiday cookie trays or anytime you need a quick, make-ahead dessert, these delightful treats are sure to become a family favorite!
Servings 48
Calories 76kcal
Ingredients
- 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
Instructions
- 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.
Notes
Storage Information
Room Temperature: Store Toffee Butter Icebox Cookies in an airtight container at room temperature for up to 5 days.
Freezer: For longer storage, you can freeze the cookies for up to 3 months. Just layer them between parchment paper and place them in a freezer-safe container or bag.
Make Ahead: To freeze the dough, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to bake, slice and bake directly from the freezer—no thawing needed!
Nutrition
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
