Toffee Butter Icebox Cookies
Delightful and soft cookies featuring a rich combination of toffee and creamy butter, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup toffee bits
Optional ingredients
- 1 cup chopped pecans or walnuts Optional, for added texture and flavor.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth baking process.
- In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add in the vanilla extract and mix until evenly incorporated.
- In a separate bowl, whisk together the flour and baking soda, then gradually add this dry mixture to the butter mixture while mixing on low speed.
- Fold in the toffee bits and nuts if using.
- Divide the dough into two portions and roll each into logs, approximately 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 4 hours or overnight.
Baking
- Preheat your oven to 350°F (175°C).
- Once chilled, unwrap a log and slice it into 1/4 inch thick cookies.
- Place the cookies on parchment-lined baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are soft.
- Allow the cookies to cool on the baking sheets before transferring them to wire racks.
Notes
To store, keep cookies in an airtight container at room temperature for up to one week, or refrigerate for longer storage. They can also be frozen for up to three months.