Easy Toffee Butter Icebox Cookies
Buttery slice-and-bake cookies packed with crunchy toffee. Chill the dough, slice, and bake for effortless make-ahead treats.
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Servings:
Ingredients
Main Ingredients
- 0.9 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.28 cup light brown sugar, packed
- 2 tsp pure vanilla extract
- 0.5 tsp fine sea salt
- 0.5 tsp baking powder
- 2 tbsp cornstarch
- 2.1 cup all-purpose flour
- 1.1 cup toffee bits (chopped toffee candy)
- 0.25 tsp flaky sea salt optional, for finishing
Instructions
Preparation Steps
- Beat butter with both sugars until pale and fluffy, 2–3 minutes.
- Mix in vanilla and fine salt until smooth.
- Whisk flour, cornstarch, and baking powder in a separate bowl.
- Add dry ingredients to the butter mixture in two additions; mix just until a soft dough forms.
- Fold in toffee bits until evenly distributed.
- Divide dough in half; shape each into a 1¾-inch-thick log.
- Wrap logs tightly and chill until very firm, 1–2 hours.
- Heat oven to 350°F. Line two baking sheets with parchment.
- Slice chilled logs into ¼-inch rounds and set 2 inches apart on sheets.
- Bake 10–12 minutes, until edges turn light golden. Rotate pans halfway through.
- Cool 5 minutes on the sheet, then transfer to a rack. Sprinkle flaky salt if using.
Notes
Variation: Swap 1/2 tsp almond extract for part of the vanilla, or roll the logs in coarse sugar before slicing for sparkle. Storage: Refrigerate dough up to 3 days or freeze logs up to 2 months; slice from frozen and add 1–2 minutes to bake time.
This recipe is an original creation inspired by classic Easy Toffee Butter Icebox Cookies flavors. All ingredient ratios and instructions are independently developed.