Soft, buttery, melt-in-your mouth sugar cookies with golden edges. Filled with toffee pieces & dipped in chocolate – these toffee icebox cookies are just that incredible. Have you ever made icebox cookies? Sometimes people call them slice n’ bake cookies instead. Basically, you make cookie dough then form it into 1 big log shape, wrap it in wax paper, and put it in your fridge or freezer. Then when you’re ready to bake, you slice the log into little discs.
They’re perfect if you’re looking for a cookie dough recipe that easily freezes (hello there Christmas baking), or if you just want some absolutely delicious cookies.
So after experimenting with different icebox cookies all week and many failed attempts (probably $10 in butter worth…), I can definitely say that these toffee icebox cookies are the real deal.
- Melt-in-your mouth
- Golden edges
- Toffee goodness
- And a swim in chocolate
Talk about a winner.
How to Make Toffee Icebox Cookies
Making these icebox cookies is super easy. First we beat together the butter and sugars until fluffy. Make sure to use high-quality butter in this recipe – otherwise the cookies can spread too thin and won’t be as flavorful. Then mix in the egg and vanilla extract.
Finally the dry ingredients get mixed in – flour, cornstarch, baking powder and salt. I like to add just a little cornstarch to make the cookies melt in your mouth.
Then form the dough into two balls, place each onto a sheet of wax paper, and form into 2 logs about 1 inch in diameter each. If there’s bits of flour left in the bottom of your mixing bowl, make sure to incorporate it into the dough at this stage. If not all the flour is added, then the cookies will spread too thin.
Put the logs in the fridge for at least 4 hours then slice into discs. And our toffee icebox cookies are ready to bake.
After baking, then they’re dipped in chocolate and showered with more toffee pieces. Why hello there tasty morsels of happiness.
Not only are these toffee icebox cookies completely delicious. But they’re also the perfect make-ahead cookie recipe. Plus – you can easily sub the toffee bits with sprinkles, or dried cranberries. Either way, you’ll love these easy icebox cookies.
- 3/4 cup unsalted butter , softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar , lightly packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup toffee pieces
- 8 oz chocolate (225g) , chopped in small pieces
- 1 tbsp vegetable shortening , or butter
- 1/3 cup toffee pieces
In a large bowl beat the butter and sugars until fluffy.
Beat in the egg and vanilla.
With the mixer on low - beat in the flour, cornstarch, baking powder and salt - adding about 1/2 of the flour at a time.
Beat in the 2/3 cup toffee pieces.
Divide the dough in 2 balls.
On a piece of wax paper, form each into a log shape about 1 inch in diameter. Then roll the log in the wax paper, twist the ends and place in the fridge. Chill in the fridge for at least 4 hours or up to 4 days, or freeze.
If logs are frozen, thaw in the fridge overnight before baking.
When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
Slice each log into discs about 1/4 to 1/3 inch (about 1/2 centimetre) in thickness.
Place 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until the tops look set.
In a small bowl melt the chocolate and shortening in short 30 second bursts in the microwave, stirring between each.
Dip half of each cookie in the melted chocolate and sprinkle with toffee bits.
*Make sure to use high quality butter, otherwise cookies will spread too thin.
**Cookies store well in an airtight container at room temperature for up to 5 days.