Toffee Icebox Cookies are rich and buttery cookies with chocolate-covered toffee bits you can taste in every bite. If these cookies sound good to you, be sure to also try my Browned Butter Toffee Cookies!
What are Toffee Icebox Cookies
Icebox cookies are also known as refrigerator cookies or slice-and-bake cookies. The dough is rolled into a log, and stored in the refrigerator until firm. Then, the dough log is cut and baked.
These toffee icebox cookies are soft and buttery which would be a delicious cookie as-is. But, the added candies are like adding a Heath or Skor candy bar to the mix, giving these cookies a taste of English toffee and milk chocolate.
Cookies Ingredients
Butter: I used unsalted butter in this recipe, but you can use salted if that is what you have. Be sure the butter is softened, or at room temperature to help the dough stick together.
Sugar: Confectioners’ sugar gives the cookies a lighter texture as compared with granulated sugar.
Cornstarch: Cornstarch helps the cookies have a tender texture with a fine crumb.
Toffee Bits: Chocolate-covered toffee bits added some sweetness to the cookies. If you don’t have the bits, you could break about a couple of Heath or Skor candy bars to use in the dough and as the topping. And, if you aren’t craving chocolate, simply use regular toffee bits.
Rolling the Dough
To roll the dough into the log, first, place the dough onto a sheet of parchment paper. Roll it out to roughly a 6-inch log that is about 3 inches thick (diameter).
Next, fold the parchment paper over the dough log. Press down on the bottom half of the paper to hold it in place. Then, use your other hand to gently press the top half of the paper in between the dough and the parchment paper, making a crease in the parchment paper along the dough log. Finally, wrap the dough in plastic wrap, rolling to seal. (You can see the method in pictures in my Cherry Icebox Cookie post.)
Do I Have to Chill the Dough?
Once you have the dough rolled into a cylinder and wrapped in plastic wrap, place the dough in the refrigerator to chill for at least an hour. Yes, you really should chill the dough for the best results. When you chill cookie dough, it solidifies the fat.
Can I Freeze Toffee Icebox Cookies?
Yes! In fact, you can freeze these cookies before you bake them (freeze the dough) or after you have baked the cookies. To freeze the dough, simply wrap the dough in a couple more layers of plastic wrap. It will last in the freezer for up to 3 months. When ready to bake, simply let the dough thaw a bit in the refrigerator before cutting.
If you want to freeze the baked cookies, let them cool completely. Then, freeze the baked cookies in a freezer-safe container. Be sure to label and date. When ready to enjoy, remove the cookies from the freezer and let them thaw before enjoying.
More Toffee Treats
Toffee Icebox Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup (62.5 g) confectioners' sugar
- 1½ teaspoons vanilla extract
- 1¾ cups (219 g) all-purpose flour
- ½ cup (64 g) cornstarch
- ¼ teaspoon kosher salt
- 1 cup chocolate-covered toffee bits, reserving ¼ cup for topping
Instructions
- In the bowl of a stand mixer, add butter and confectioners' sugar. Beat on medium until creamy.
- Add vanilla, and mix until incorprated.
- In a separate bowl add flour, cornstarch, and salt.
- With the mixer on low, add in flour mixture, one cup at a time.
- Gently fold in ¾ cup toffee bits (reserving ¼ cup for topping).
- Add dough to a lightly floured work surface and roll into a 6-inch log, about 3 inches in diameter. Wrap in plastic and seal the ends. Place the dough in the refrigerator to chill for 1 hour, or until firm.
- When ready, preheat the oven to 350°F and line 2 large baking sheets with parchment paper.
- Remove the dough from the refrigerator and place it on a cutting board.
- Slice into ¼-inch cookies and place cookies onto each prepared baking sheet about 1 inch apart. Top with reserved toffee bits.
- Bake 10-12 minutes, or until lightly browned.
- Let the cookies rest for 5 minutes before transferring them to a wire rack to cool.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Just wanted to make sure I read the recipe correctly….no eggs??? I haven’t made a cookie recipe without eggs and wanted to make sure I read it right. Thanks for clarifying. I will be making this after receiving your response! Thanks again, they sound yummy…just like your browned butter toffee cookies (my personal favorite).
Hi Diane! Yes, you are correct. There is no egg in the recipe! 🙂 I based this Toffee recipe on an old Butterscotch Shortbread Cookie recipe from a church cookbook and there is no egg.
These look delicious! Could I make these and keep the dough in the fridge for a couple days before baking them?
I would freeze them if you aren’t planning on making for days. This is what the post says:
“Can I Freeze Toffee Icebox Cookies?
Yes! In fact, you can freeze these cookies before you bake them (freeze the dough) or after you have baked the cookies. To freeze the dough, simply wrap the dough in a couple more layers of plastic wrap. It will last in the freezer for up to 3 months. When ready to bake, simply let the dough thaw a bit in the refrigerator before cutting.
If you want to freeze the baked cookies, let them cool completely. Then, freeze the baked cookies in a freezer-safe container. Be sure to label and date. When ready to enjoy, remove the cookies from the freezer and let them thaw before enjoying.”
Mine turned all crumbly like dry muffin texture ??
I followed the recipe exactly …
So sorry that happened! Were they overbaked? Unfortunately every oven heats differently.
I think you they have a little too much cornstarch and that makes them crumbly to cut even after being in the fridge an hour. I even had to bake mine about 5 minutes longer to get just the right brown on them while still easy to melt in your mouth. I do not think it is your oven.
I made these and was a tad bit disappointed. I only had regular toffee bits and not chocolate ones. After tasting, they really need chocolate toffee bits to give them added flavour. The dough is basically like Mexican Wedding Cookies (or Melt-A-Ways), soft and melts in your mouth but with a little toffee crunch. I let then sit in the fridge about an hour and a half and still were delicate to cut, so next time I would lessen the cornstarch to one cup only. If I can’t get chocolate toffee bits I think I will add mini chocolate chips.
Sorry you had that experience Sandy – but this recipe only calls for 1/2 cup for cornstarch. So if you added more (sounds like more than even 1 cup) they wouldn’t turn out.
I made these and they were a hit. Great, delicious, and easy. Shortbread is o e of my favorites. I am making them again to take to a party, and of course extr for home. Thanks!