Toffee Icebox Cookies
Delightfully easy Toffee Icebox Cookies that combine buttery dough with sweet crunch from toffee bits, perfect for any occasion.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup toffee bits Fold into the cookie dough.
For the glaze
- 2 tablespoons butter Melt for glaze.
- 1/2 cup powdered sugar For glaze.
- 1 tablespoon milk or cream For glaze.
- 2 tablespoons extra toffee bits For topping.
Instructions
Preparation
- In a large bowl, cream the butter and powdered sugar until fluffy.
- Add vanilla extract, then gradually mix in flour and salt until combined.
- Fold in toffee bits evenly throughout the dough.
- Divide dough into two logs, about 2 inches wide, wrap in plastic, and chill for at least 2 hours.
Baking
- Preheat oven to 350°F (175°C).
- Slice chilled dough into 1/4-inch rounds.
- Place on parchment-lined baking sheet and bake for 10-12 minutes until edges are lightly golden.
- Cool cookies completely on a wire rack.
Glazing
- For glaze, melt butter and stir in powdered sugar and milk until smooth.
- Drizzle glaze over cooled cookies and sprinkle with extra toffee bits.
- Let glaze set before serving or storing.
Notes
Store baked cookies in an airtight container at room temperature for up to a week. Dough logs can be refrigerated for up to 2 weeks or frozen for several months.