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Toffee Icebox Cookies

Delightful toffee icebox cookies featuring a buttery sweetness and crunchy toffee bits, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 24 cookies
Course: Baking, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened Ensure butter is softened at room temperature.
  • 1 cup powdered sugar
  • 2 cups all-purpose flour Can substitute with gluten-free baking blend.
  • 1 teaspoon vanilla extract Can substitute with almond extract.
  • 1/2 teaspoon salt
  • 3/4 cup toffee bits Can substitute with chopped toffee candy bars or chocolate chips.
Glaze
  • 2 tablespoons butter Melted for glaze.
  • 1/2 cup powdered sugar For glaze.
  • 1 tablespoon milk or cream For glaze.
  • 2 tablespoons extra toffee bits For topping.

Method
 

Preparation
  1. In a large bowl, cream the butter and powdered sugar until fluffy.
  2. Add the vanilla extract, then gradually mix in the flour and salt until combined.
  3. Fold in toffee bits evenly throughout the dough.
  4. Divide the dough into two logs, about 2 inches wide. Wrap them in plastic and chill for at least 2 hours.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Slice the chilled dough into 1/4-inch rounds.
  3. Place the rounds on a parchment-lined baking sheet and bake for 10–12 minutes until the edges are lightly golden.
  4. Cool the cookies completely on a wire rack.
Glazing
  1. For the glaze, melt the butter and stir in the powdered sugar and milk until smooth.
  2. Drizzle the glaze over the cooled cookies and sprinkle with extra toffee bits.
  3. Let the glaze set before serving or storing.

Notes

Store in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies, layered between wax paper, for up to three months.
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