Toffee Icebox Cookies Recipe

I recently whipped up this cookie recipe and im totally obsessed with how the buttery dough and crunchy toffee bits come together to make every bite feel like a mini celebration.

I love making Toffee Icebox Cookies. I mix unsalted butter, granulated and brown sugars, egg and vanilla extract with all purpose flour, baking soda, salt and toffee bits.

This recipe balances energy dense sugars and fats. It give a decent calorie count which is useful fuel on busy days.

Ingredients

• Unsalted butter creates rich texture and flavor but adds saturated fats.

  Essential but care should be taken.

• Granulated sugar sweetens cookies and provides structure.

  Mainly carbohydrates with no valuable fiber.

• Brown sugar adds moist texture and deeper flavor thanks to molasses; more nutrients than white sugar.
• Egg binds ingredients together and adds protein, essential for proper cookie structure.
• Vanilla extract infuses a warm, sweet aroma and enhances similar flavors in your cookie dough.
• All-purpose flour provides necessary structure, helping cookies hold shape and offer carbohydrates.
• Toffee bits infuse crunchy sweetness with a caramel flavor burst, providing texture variety.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup toffee bits (or crushed toffee candies)

How to Make this

1. Preheat your oven to 350°F.

2. In a large bowl, beat the unsalted butter with the granulated sugar and brown sugar until it looks light and creamy.

3. Add the egg and vanilla extract to the butter mixture and mix it up until they are fully combined.

4. In another bowl, whisk the all-purpose flour, baking soda, and salt together.

5. Slowly stir the dry ingredients into the wet mixture, but try not to overmix it.

6. Fold in the toffee bits gently so they get evenly distributed throughout the dough.

7. Cover the dough and let it chill in the fridge for at least one hour; this step is key to keep them from spreading too much when baked.

8. Scoop small balls of dough onto a baking sheet lined with parchment paper, leaving enough space between them for spreading.

9. Bake the cookies for about 12-15 minutes until the edges start to get a light golden color.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack completely to cool, then enjoy!

Equipment Needed

1. Preheated oven set to 350°F
2. Two mixing bowls (one big bowl for the butter and sugars and one smaller one for the dry ingredients)
3. Electric mixer or a strong hand whisk
4. Whisk for the dry ingredients if not using the same tool as above
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for stirring and folding
7. Plastic wrap or a lid to cover the dough while it chills
8. Baking sheet lined with parchment paper
9. Cookie scoop or a regular tablespoon to portion out the dough
10. Cooling rack for letting the cookies completely cool

FAQ

• Q: How long should I chill the dough before baking? Answer: Chill the dough for at least 2 hours, or even overnight if you can. It simply helps the cookies hold their shape when baking.
• Q: Can I use salted butter instead of unsalted? Answer: Sure thing, but remember to cut down on the extra salt in the recipe a bit.
• Q: What’s the baking temperature and time? Answer: Preheat your oven to 350°F and bake for about 12-15 minutes. Keep an eye on them until the edges get a slight golden tone.
• Q: Can I make these cookies without eggs? Answer: Yes, you can try an egg substitute like flaxseed meal mixed with water. Just note that it might alter the texture a bit.
• Q: Can I freeze the dough for later? Answer: Definitely. Wrap the dough well and store it frozen. When you want to bake, simply thaw it in the fridge overnight before slicing and baking.

Toffee Icebox Cookies Recipe Substitutions and Variations

• Unsalted Butter: Instead of butter, you can use margarine or even shortening. It might change the richness a bit but still works well.
• Granulated Sugar: You could swap this for coconut sugar. Its a bit darker and gives a deeper flavor, though the sweetness is pretty similar.
• Egg: For those who dont want eggs, try using 1/4 cup unsweetened applesauce. It helps bind the dough but might make the cookies a tad softer.
• Vanilla Extract: You can use almond extract instead if you want a different twist; just use a little less since its stronger than vanilla.

Pro Tips

1. Make sure you let your butter get really soft before you mix it with the sugars. It makes the whole process smoother and helps to create a nice creamy mixture.
2. Don’t rush cooling time. Chill the dough at least one hour because if you skip this step, the cookies could end up spreading too much and get too thin.
3. Be careful when you fold in the toffee bits. You want them evenly distributed without overmixing the dough, or your cookies might turn out tough later.
4. Try using parchment paper on your baking sheet. It not only stops the cookies from sticking but also makes cleanup way easier.