Toffee Butter Icebox Cookies – There’s something truly enchanting about the decadent, crispy texture of Toffee Butter Icebox Cookies. This delightful treat is a choice, for any occasion combining the creamy goodness of butter with the irresistible crunch of toffee bits. The essential ingredients for these cookies include butter, sugar, vanilla extract, egg, all-purpose flour and Heath toffee bits. When combined together they create a cookie that’s both comforting and sophisticated.
I can still vividly recall the first time I baked these cookies. It was a rainy afternoon that provided the ambiance for some baking adventures. As the cookies baked in the oven my kitchen became filled with the aroma of butter and toffee. Once they were done baking I eagerly shared them with my loved ones. My husband, who has always had a palate for cookies fell head over heels in love with them at bite. My child simply couldn’t get enough of those toffee bits! Since then these cookies have become a family favorite and are always requested at every gathering.
What makes this Toffee Butter Icebox Cookies truly stand out?
What makes these Toffee Butter Icebox Cookies stand out from others? Well firstly their remarkable convenience as you can make the dough ahead of time and only need to slice and bake whenever desired. Furthermore the combination of butter and toffee provides a flawless harmony, between creamy smoothness and satisfying crunchiness. Lastly the simplicity of these ingredients guarantees a flavor that’s truly unbeatable.
What You Need To Make This Toffee Butter Icebox Cookies Recipe?
Butter: Imagine the heart of our cookie, the butter. It should be as soft as a gentle hug, ready to blend seamlessly with our other ingredients. It’s not just a fat; it’s the carrier of richness and flavor.
Sugar: Our sweet storyteller. Sugar isn’t just about sweetness; it’s about bringing a balance to the flavors and giving our cookies that golden, caramelized edge.
Vanilla Extract: This is the whisper of nostalgia in our cookies. A teaspoon might not seem like much, but vanilla is like the background music in a movie – essential but unobtrusive, enhancing everything subtly.
Egg: Eggs are the binders of our cookie world. They hold everything together, ensuring our cookies don’t crumble when faced with life’s first bite. Room temperature is key – it’s about being ready to mingle and blend.
All-Purpose Flour: The foundation. Flour isn’t just a bulk ingredient; it’s what gives our cookies their structure. Spooned and leveled, because in baking, as in life, accuracy matters.
Heath Toffee Bits: The star of the show. These little bits of joy bring a delightful crunch and a burst of toffee flavor, making each cookie a treasure trove of textures.
Steps To Make Toffee Butter Icebox Cookies:
Step 1: Start by combining the butter and sugar until they’re light and fluffy as if you’re infusing love into your cookies. Add the egg and vanilla extract mixing them together until they blend harmoniously with the buttery sugar. Gradually incorporate the flour while stirring witnessing the dough come to life. If it seems a bit shy and crumbly add a teaspoon of water to help it find its way.
Step 2: Now for the star of our baking show; gently fold in the Heath toffee bits ensuring they are evenly distributed for a crunch, in every bite. Split this dough into two halves. Shape each into a log before wrapping them snugly in plastic wrap. Let them rest in the refrigerator until they become firm which should take 1 to 2 hours.
Step 3: Once they’re ready slice them into rounds that are approximately ¼ inch thick and bake until they acquire a golden hue. Each bite will transport you on a journey filled with buttery goodness and bursts of toffee!
Tip:
For an added layer of flavor and texture you can lightly toast the Heath toffee bits before adding them to the dough. This toasting process brings out the sweetness of the toffee intensifying its taste and imparting a smoky hint. It also enhances the crunchiness of the toffee making every bite of your cookies more enjoyable. Just spread the bits, on a baking sheet. Toast them in an oven at 350 degrees Fahrenheit for approximately 5 minutes. Keep a watch on them to avoid overcooking. Once they have cooled down incorporate them into your dough as you normally would. This simple technique takes your cookies from delicious, to exceptional giving them that gourmet touch that both your family and readers will absolutely adore.
Frequently Asked Questions:
Can I freeze the dough for later use?
Sure you can definitely freeze the dough for later use. Just make sure to wrap the dough logs tightly. They can be stored in the freezer for, up to 3 months.
How do I ensure my cookies are perfectly round?
To ensure that your cookies come out round you can try rotating the dough log a quarter turn after each slice. This will help maintain a round shape.
Can I add nuts to this recipe?
If you like you can also add some chopped nuts to this recipe. They can be mixed in with the toffee bits to give your cookies a crunch.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Toffee Butter Icebox Cookies
Ingredients
- 1 c butter softened
- 1 c sugar
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2½ c all-purpose flour spooned and leveled
- 1 c Heath toffee bits
Instructions
- Combine the butter and sugar until they form a mixture.
- Next stir in the vanilla extract and egg until they are well blended.
- Gradually incorporate the all-purpose flour ensuring it is mixed in properly. If the dough seems dry you can add an amount of water one teaspoon at a time.
- Gently fold in the Heath toffee bits to distribute them evenly throughout the dough.
- Split the dough into two parts. Shape each portion into a log 6 inches 1.5 inches, in diameter using plastic wrap. Place these logs in the refrigerator for 1 2 hours until they become firm.
- Preheat your oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper to prepare it for baking.
- Remove the chilled dough logs from the fridge unwrap them and slice them into pieces 1/4 inch slices.
- Arrange these slices on the baking sheet with 2 inches of space, between each piece. Bake them for 8 minutes. Until they turn lightly browned.
- Now you can enjoy these Toffee Butter Icebox Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
