Can I make this recipe ahead of time?

Yes. I often prep the logs in the morning before the girls wake up, then slice and bake right before dinner. They keep well in the fridge for a couple of days and in the freezer for months.

Do I need to use unsalted butter?

I prefer unsalted butter so I can control the salt level. If you use salted butter, reduce or skip the added salt to avoid an overly salty cookie.

How do I prevent toffee from melting into the dough?

Keep the dough cold. The toffee bits can soften if the dough warms too much. Chill the logs until firm, and slice directly from the cold log. If you are in a warm kitchen, a short rest in the freezer helps.

Can I skip the glaze?

Absolutely. The cookies are lovely plain. The glaze adds a soft sweetness and a pretty shine, but plain cookies are crisp, buttery, and full of toffee flavor.

What is the best way to slice the logs?

Use a sharp knife, a baking or pastry scraper, or even dental floss for ultra-clean cuts. Hold the log steady and slice in smooth motions. If the dough gets sticky, chill briefly.

Easy Toffee Icebox Cookies 2026

Description

These Toffee Icebox Cookies are buttery, crisp at the edges, and tender in the center, studded with delicious toffee bits. Perfect for busy families, the dough can be made ahead and sliced for fresh cookies anytime.

Ingredients

1 cup unsalted butter, softened
1 cup powdered sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup toffee bits
2 tablespoons butter (for glaze)
1/2 cup powdered sugar (for glaze)
1 tablespoon milk or cream (for glaze)
2 tablespoons extra toffee bits (for topping)

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Instructions

In a large bowl, cream the butter and powdered sugar until fluffy.
Add vanilla extract, then gradually mix in flour and salt until combined.
Fold in toffee bits evenly throughout the dough.
Divide dough into two logs, wrap in plastic, and chill for at least 2 hours.
Preheat oven to 350°F (175°C). Slice chilled dough into 1/4-inch rounds.
Place on parchment-lined baking sheet and bake for 10–12 minutes until edges are lightly golden.
Cool cookies on a wire rack.
For glaze, melt butter and stir in powdered sugar and milk until smooth.
Drizzle glaze over cooled cookies and sprinkle with extra toffee bits.
Let glaze set before serving or storing.

Notes

These cookies are best enjoyed in moderation due to their richness. They can be stored in an airtight container and freeze well for extended storage. Add a slice of apple to keep them soft.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American