Toffee Icebox Cookies

Toffee Icebox Cookies are addicting and easy to make! This vintage slice and bake cookie recipe is perfect for fall, Christmas or any other special occasion!

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Shopping list:

• butter, softened
• granulated sugar
• brown sugar
• egg
• vanilla extract
• all purpose flour
• baking powder
• salt
• English toffee bits

We love some icebox slice and bake cookies at our house! 

This Toffee Icebox Cookie is the fifth slice and bake cookie recipe to be shared here on the blog. The base sugar cookie dough recipe is an old vintage recipe and so good! These old fashioned cookies got their name from, you guessed it, the icebox! The icebox came before the refrigerator and versions of these cookies started popping up in the 1930's.

I'm a huge fan of using English Toffee Bits in so many cookie and bread recipes. These cookies are by far my favorite variation of my slice and bake cookies. They are cheap to make, uses easy fridge and pantry ingredients and can be refrigerated or frozen ahead of time to slice and bake whenever you need to cure a cookie craving. They can also be baked and frozen if you want to prep ahead of the busy holiday season. 

These cookies make it SO easy to skip slice and bake cookie dough at the grocery store. They taste ten times better, you have homemade dough in less than 15 minutes!

If you'd like to try some other variations of my Icebox Cookies, check out Icebox Chocolate Chip Candy Cane Kiss Cookies, Icebox Pistachio Cookies or Icebox Peppermint White Chocolate Chip Cookies!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• The dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies. 

• The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.

• Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.

• Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.

• Make sure to use the spoon and level technique when measuring your flour so the dough is the right consistency.

Our favorite kitchen equipment and supplies used with this recipe:

• Precut Parchment Paper Sheets
• KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer 
• NutriChef 3 Piece Baking Pan Set
• OXO Good Grips 11-Inch Balloon Whisk
• Reynolds Kitchens Cut-Rite Wax Paper 

Yield 24 cookies

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

14 Min

Inactive time

1 Hour

Total time

1 H & 29 M

Toffee Icebox Cookies

Ingredients

• 1 cup butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup English toffee bits

Instructions

1. With the paddle attachment of a stand mixer cream butter until light and fluffy.
2. Add in granulated and brown sugar and continue to mix until well incorporated.
3. Add in egg and vanilla extract and continue mixing until well blended.
4. In a separate bowl whisk together flour, baking powder and salt.
5. Gradually add flour mixture to butter mixture, mixing after each addition until all the flour is incorporated.
6. Add in the toffee bits and mix gently on low until combined.
7. Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a long shape with a diameter of about 2 inches.
8. Wrap the dough in the wax paper and refrigerate for at least 1 hour.
9. To bake:
10. Preheat the oven to 350 degrees F.
11. Line a baking sheet with parchment paper.
12. Slice the cookie dough into ¼- ½ inch slices.
13. Place dough slices on prepared baking sheet a couple of inches apart.
14. Bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
15. Allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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