I find that baking in the summer is hard. I don’t just mean because it’s hot outside and I don’t want to turn on the oven. It’s hard because whenever I make cookie dough it starts melting before I even start baking it. That’s why I love making icebox cookies in the summer.
I’m sure many people have air conditioning so they don’t have to worry about this but at some point everyone has to worry about melting cookie dough. Icebox cookies are rolled into a cylinder shape and then are chilled in the refrigerator before baking. This helps them keep their shape while baking. Once they come out of the refrigerator they are sliced and baked.
I’ve made quite a few icebox cookies over the years because most recipes make more then one cylinder so you can make them ahead of time and just slice and bake as you need them. These Toffee Icebox Cookies are so easy to make they are really tasty. They taste like a combination of sugar cookies, toffee, and chocolate. What could be better?
I’ll tell you what could be better, these cookies only have 6 ingredients! I normally have five of the six on hand so the only thing I had to go out and buy were the Heath toffee bits. Then it took just a few minutes to whip up a batch. Once the dough came together I simply had to divide it in half and roll it into two cylinders.
If the dough is a bit sticky you can spray your hands with cooking spray to help you roll it. I also find that rolling it in parchment or waxed paper makes it easy because ti naturally takes a cylinder shape and the dough won’t stick to either. Then simply twist the ends closed and refrigerate.
Whenever you are ready to make these simply take them out of the refrigerator, slice, and bake! These cookies are delicious. They taste of butter, toffee, and sugar. They are fairly delicate and almost melt in your mouth. Toffee Icebox Cookies are easy to stack and are perfect for taking with you to parties and gatherings.
- 1 c. butter (2 sticks), softened
- 1 c. sugar
- 1 t. vanilla
- 1 egg
- 2½ c. flour
- 1 c. Heath toffee bits
- In a large bowl combine the butter and sugar and mix until combined.
- Add in the vanilla and egg and mix well.
- Pour in the flour and mix until combined. Fold in the toffee bits.
- Divide the dough in half and place each half on either plastic wrap or parchment paper. Roll into a cylinder and place in the refrigerator.
- Refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees. Remove the cookie logs from the refrigerator.
- Slice into ½ inch slices and place on a cookie sheet two inches apart.
- Bake for 10-12 minutes or until the cookies are firm. Remove from oven and allow to cool for 1 minute.
- Transfer from the cookie sheet to a wire rack and cook completely.