Description
These Toffee Icebox Cookies are buttery, tender, and loaded with crunchy toffee bits for a delightful treat. With a simple dough chilled and sliced, then baked to golden perfection, they’re finished with a luscious glaze and extra toffee for extra sweetness and texture. Perfect for cookie trays or anytime you crave a crunchy, buttery cookie with a caramel twist.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup toffee bits
Glaze Ingredients
- 2 tablespoons butter
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 2 tablespoons extra toffee bits (for topping)
Instructions
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter and powdered sugar together using a mixer until the mixture becomes light and fluffy, ensuring a smooth base for the cookie dough.
- Add Vanilla and Dry Ingredients: Stir in the vanilla extract, then gradually mix in the all-purpose flour and salt until just combined, taking care not to overmix to keep the cookies tender.
- Fold in Toffee Bits: Gently fold the 3/4 cup of toffee bits evenly into the dough so they are well distributed throughout.
- Chill the Dough: Divide the dough into two logs about 2 inches wide each, wrap tightly in plastic wrap, and refrigerate for at least 2 hours to firm up for easy slicing.
- Preheat and Slice: Preheat your oven to 350°F (175°C). Remove chilled dough from the fridge and slice into 1/4-inch thick rounds using a sharp knife.
- Bake Cookies: Place the sliced rounds on a parchment-lined baking sheet, leaving space between them, and bake in the preheated oven for 10–12 minutes or until the edges turn lightly golden.
- Cool Cookies: Transfer the baked cookies to a wire rack and allow to cool completely before glazing.
- Prepare Glaze: In a small saucepan or microwave-safe bowl, melt 2 tablespoons of butter. Stir in 1/2 cup powdered sugar and 1 tablespoon milk or cream until the mixture forms a smooth, pourable glaze.
- Glaze and Garnish: Drizzle the glaze over the cooled cookies evenly, then immediately sprinkle with the extra 2 tablespoons of toffee bits for added crunch and decoration.
- Set and Serve: Allow the glaze to set completely at room temperature before serving or storing the cookies to ensure the glaze is firm and not sticky.
Notes
- Chilling the dough is essential for clean slices and maintaining the shape during baking.
- If toffee bits are not available, crushed Heath bars or similar caramelized candy pieces can be used as a substitute.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- For a richer glaze, substitute cream for milk.
