Flecked with toffee bits and rimmed with bourbon smoked sugar, these slice and bake cookies are a new school version of the old school ice box cookie. Cream cheese, a splash of bourbon and vanilla lead to irresistibly rich and buttery rounds – this is an ideal recipe for sharing.

Toffee Bourbon Icebox Cookies | Tutti Dolci

To get a jump start on your holiday gifting, make the dough ahead and freeze for later; slice and bake the cookies as needed (like when a neighbor drops by unexpectedly or you receive a last minute cookie exchange invitation!).

Toffee Bourbon Icebox Cookies | Tutti Dolci

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Toffee Bourbon Icebox Cookies

  • Yield: 40 cookies

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 3 ounces reduced-fat cream cheese, softened
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1 Tbsp bourbon
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 2/3 cup toffee bits
  • 1/3 cup bourbon smoked sugar

Instructions

  1. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; beat in sugar, salt, bourbon, and vanilla until combined, scraping sides of bowl as needed. Reduce speed to low and gradually add flour; beat just until incorporated. Stir in toffee bits.
  2. Divide dough in half and shape each half into a 7-inch log. Place bourbon smoked sugar on a piece of wax paper and roll each log of dough in sugar to coat. Wrap logs firmly in plastic wrap or wax paper and place upright in a tall glass. Chill in the refrigerator for 6 hours, until firm. (When logs are firm, they can be frozen – see note below.)
  3. Preheat oven to 350Β°F and line two baking sheets with silicone mats or parchment paper. Use a sharp knife to slice logs into generous 1/4-inch slices, rotating the log a quarter of an inch with each slice to keep the log from flattening. Place slices one inch apart on prepared baking sheets; chill baking sheets in the freezer for 15 minutes.
  4. Bake, rotating pans halfway through, for 10 to 11 minutes, until cookies are firm but not browned. Cool for 5 minutes on baking sheets, reshaping warm cookies with an offset spatula as needed. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature or freeze up to 3 months.

Notes

Bourbon smoked sugar is available online; you may also substitute turbinado sugar. If you pre-froze the dough, bake cookies as directed for 11 to 12 minutes.


Nutrition

  • Calories: 108

 

25 comments

  1. Bourbon, cream cheese, sugar?? Seriously, what could be better?? It’s the perfect go to Christmas cookie! πŸ™‚

    PS we are on the same page with the slice and bake this week. I am posting some tuesday!

  2. These look amazing! I’m going to place an order for the sugar, but was wondering if you have any other fun, favorite things you’ve bought from the Spice Tin that I should try, too? Also, would you say that these cookies are more for adults than kids? I add splashes of liqueur to other baked goods, but was wondering if the sugar maybe gives it more of an adult edge? I can’t wait to try these!

    1. Hi Holly, I also picked up the mole blend to use as a rub for chicken, but I haven’t tried it yet. I’d say these cookies are a bit sophisticated, but the bourbon flavor isn’t overwhelming so I think kids would be happy with them too :). Let me know if you try them!

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