Toffee Butter Icebox Cookies

These Toffee Butter Icebox Cookies are rich, buttery slice-and-bake treats loaded with bits of crunchy toffee. The dough is made ahead, chilled, then sliced and baked to golden perfection. They’re perfect for holiday cookie trays, afternoon coffee breaks, or when you want a simple, elegant dessert that delivers big flavor with minimal effort.

The first time I made Toffee Butter Icebox Cookies, it was around the holidays when I needed something quick and make-ahead friendly. I rolled up the dough, chilled it overnight, and baked them fresh the next day. The moment they came out of the oven, my husband stole one off the tray—still warm—and said, “You need to make these every Christmas.” My daughter wrapped them in tissue and gave them to her teacher. Now, they’re a family tradition!

Why You’ll Love Toffee Butter Icebox Cookies

• Make-Ahead Friendly – chill, slice, and bake whenever you’re ready

• Crisp Edges, Buttery Center – with sweet toffee crunch in every bite

• Great for Gifting – beautiful and freezer-friendly

• No Rolling Pins Needed – just roll into a log and chill

Ingredients Notes For Toffee Butter Icebox Cookies

• Unsalted Butter: Softened to room temp for creaming

• Granulated Sugar: Keeps the cookies light and crisp

• Egg Yolk: Adds richness without too much moisture

• Vanilla Extract: For warm, classic flavor

• All-Purpose Flour: The base of the dough

• Salt: Balances the sweetness

• Toffee Bits: Use store-bought or chop up a toffee bar like Heath

Recipe Steps

1. Make the Dough: Cream butter and sugar until light and fluffy. Mix in egg yolk and vanilla. Gradually stir in flour and salt until a soft dough forms. Fold in toffee bits.

2. Roll & Chill: Divide dough in half. Roll each portion into a log (about 2 inches thick), wrap in plastic wrap, and chill for at least 2 hours (or overnight).

3. Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment.

4. Slice & Bake: Slice logs into ¼-inch thick rounds and place on baking sheet. Bake 10–12 minutes or until edges are golden.

5. Cool & Serve: Let cool on pan for 5 minutes, then transfer to wire rack. Serve or store in an airtight container.

Storage Options

• Room Temp: Store in a sealed container for up to 1 week

• Freezer (Dough or Baked): Wrap logs or baked cookies tightly and freeze for up to 2 months

• Gift Friendly: Stack in clear bags with ribbon for a sweet homemade gift

Variations & Substitutions

• Add Nuts: Chopped pecans or almonds pair beautifully with toffee

• Dip in Chocolate: Half-dip the cookies in melted chocolate for an elegant touch

• Use Brown Sugar: For a slightly deeper, caramel-like flavor

Frequently Asked Questions

Can I skip chilling the dough? Chilling is key to firming up the dough and getting that crisp slice—don’t skip it!

Can I freeze the dough? Yes—freeze the wrapped logs and slice as needed for fresh cookies anytime.

Do they spread a lot? Not too much—just enough to create a pretty round shape with crisp edges.

These Toffee Butter Icebox Cookies are buttery, crisp, and full of sweet toffee goodness—perfect for holidays, gifts, or your next tea break. 🍪✨🧈

Toffee Butter Icebox Cookies

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 30 cookies

Ingredients

 

1x2x3x

• ▢ 1 cup 2 sticks / 0.5 lbs unsalted butter, softened
• ▢ ¾ cup 0.38 lbs powdered sugar
• ▢ ½ cup 0.25 lbs brown sugar, packed
• ▢ 1 large egg yolk
• ▢ **1 teaspoon vanilla extract
• ▢ 2 ¼ cups 1.12 lbs all-purpose flour
• ▢ **½ teaspoon salt
• ▢ 1 cup 0.5 lbs toffee bits (like Heath bits, plain—not coated in chocolate)
• ▢ Optional: Extra toffee bits or turbinado sugar for rolling the edges

Instructions

• Cream Butter & Sugars:
• In a large bowl, cream together softened butter, powdered sugar, and brown sugar until light and fluffy (2–3 minutes).
• Add Egg & Vanilla:
• Beat in the egg yolk and vanilla extract until smooth.
• Mix Dry Ingredients:
• In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until a soft dough forms.
• Add Toffee Bits:
• Fold in the toffee bits evenly throughout the dough.
• Shape & Chill:
• Divide dough in half and roll into two logs about 2 inches in diameter.
• Wrap each log in plastic wrap and refrigerate for at least 2 hours (or overnight).
• Optional: Roll the logs in extra toffee bits or turbinado sugar before slicing for extra texture.
• Preheat Oven & Slice Cookies:
• Preheat oven to 350°F (175°C).
• Slice chilled dough into ¼-inch thick rounds and place on a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake:
• Bake for 10–12 minutes, or until the edges are lightly golden.
• Let cool on the pan for a few minutes before transferring to a wire rack.