Looking for that perfect make ahead dessert? These toffee butter icebox cookies are tender, soft cookies that are studded with toffee pieces in each bite. These are a simple and quick dessert you can toss in the oven and have your home smelling like fresh cookies when your guests arrive.
These icebox cookies can be made in advance and just store the raw dough in the fridge. Then slice and bake when you want. You will find these cookies are incredible, and so quick to whip up.
What are Icebox Cookies?
Refrigerators used to be called an icebox. So in the 1930’s many would make icebox cookie dough and keep the uncooked dough in the fridge. Then if someone showed up or an unexpected treat needed to be served, they could just slice and bake in a moments notice.
These cookies have so many mix-in ingredients that you could make tons of varieties of cookies! They are delicious and crazy simple to make.
Ingredients You Need
- Butter – I recommend using real butter not margarine for this recipe. Butter will give you a rich flavor and the right texture to the cookies.
- Sugar
- Vanilla
- Egg
- Flour
- Heath Toffee Bits – Find these in the baking aisle next to the chocolate chips and nuts.
Alternative to Toffee Bits
If you are not a fan of toffee or can’t find it, feel free to do chocolate chips of any kind. Peanut butter chips, butterscotch, or even a chocolate chip of your choice.
Or if you want a plain cookie skip the bits and make simple straight cookies. You could then serve as is, or even dip in melted chocolate for an elegant feel.
How to Make Toffee Butter Icebox Cookies
Start by creaming your butter and sugar together. I recommend using a hand or stand mixer for this. It will help get the cookie dough light and fluffy.
Then you will move on and add in the egg and vanilla. Mix again to incorporate the ingredients.
Slowly mix in the flour, allowing it to fully incorporate.
Mix in the toffee bits, then store the cookie dough in the fridge. When ready to bake, just slice, place on baking sheet and cook as directed in the printable recipe card below.
How to Store The Cookie Dough
I split the cookie dough in half. Then roll the cookie dough into logs and then wrap tightly in plastic wrap. Then you will place the cookie dough in a sealed container or bag. You want to make sure the cookie dough does not take on flavors from the fridge.
When ready to cook just unwrap, slice with a nice and place on a baking sheet and cook!
Can You Freeze Cookie Dough?
If you don’t plan to eat the refrigerator cookies right away, you can freeze the dough. Wrap and store the same as you would in the fridge, but just freeze. The cookie dough will last 3-4 months in the freezer. Then slice and bake, just add a minute or two extra to allow cookies time to fully thaw and cook.
Want More Easy Cookie Recipes
Toffee Butter Icebox Cookies
Toffee Butter Icebox Cookies take 6 ingredients to make. A homemade refrigerator cookie that you can slice and bake in a minutes notice. A delicious cookie recipe that will melt in your mouth.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2½ cups flour
- 1 cup Heath toffee bits
Instructions
- In a medium mixing bowl, cream butter and sugar together on high for two minutes. Add egg and vanilla and continue mixing until well combined.
- Stir in flour, mixing until fully combined. Fold in Heath toffee bits. Divide dough in half and place on top 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 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 very slightly golden on the edges.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 60mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g
