Toffee Butter Icebox Cookies
Delightful butter cookies with crunchy bits of Heath toffee, perfect for gatherings or cozy nights.
Ingredients
Main Ingredients
- 1 cup butter (softened) This creamy base provides the rich foundation for your cookies.
- 1 cup sugar Sweet and crystalline, it will create that golden caramelized edge.
- 1 teaspoon vanilla extract The aromatic essence that ties the flavors together.
- 1 large egg (room temperature) Adds moisture and helps bind the ingredients together.
- 2.5 cups all-purpose flour (spooned and leveled) Forms the structure, allowing the cookies to rise.
- 1 cup Heath toffee bits Adds irresistible sweetness and crunch.
Instructions
Preparation
- Combine the butter and sugar until creamy using a hand mixer in a medium bowl.
- Stir in the vanilla extract and egg until well blended.
- Gradually incorporate the flour; add water if the dough seems dry. Mix until just combined.
- Fold in the toffee bits using a spatula to ensure even distribution.
- Split the dough into two logs, wrap in plastic, and refrigerate for 1-2 hours.
Baking
- Preheat the oven to 375°F.
- Slice the chilled dough into 1/4 inch pieces.
- Arrange on a lined baking sheet with sufficient spacing.
- Bake for 8 minutes or until lightly browned.
- Enjoy warm or allowed to cool for enhanced flavor.
Notes
For optimal texture, ensure butter is softened and allow dough to chill adequately. Measure flour accurately to avoid dry dough. If excessively dry, add a tablespoon of water.