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Slice-and-Bake Browned Butter-Toffee Cookies

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  • Prep 45 min
  • Total 6 hr 0 min
  • Servings 64
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Make ‘em, roll ‘em, freeze ‘em—say hello to the cookie recipe you need on hand this holiday season. These rich browned butter-toffee cookies are made from scratch and then can be rolled into two cookie dough logs and stored in the freezer until you’re ready to bake!
by: Tablespoon Kitchens
Updated Sep 19, 2018
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Ingredients

  • 1 cup butter
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup toffee bits

Steps

  • 1
    In 2-quart saucepan, heat butter over medium heat 7 to 10 minutes, stirring frequently, until light golden brown. Watch carefully because butter can brown and then burn quickly. Remove from heat. Pour into large bowl. Refrigerate 1 hour 30 minutes to 2 hours or until solid.
  • 2
    In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • 3
    Remove bowl from refrigerator. Scrape side of bowl. Beat in brown and granulated sugars with electric mixer on medium speed 2 to 3 minutes or until fluffy. Beat in egg and vanilla. On low speed, add flour mixture; beat until well blended (dough will be crumbly). Stir in toffee bits. Gather dough into ball.
  • 4
    Divide dough in half; shape each half into a roll, 8 inches long and 1 3/4 inches in diameter. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
  • 5
    Heat oven to 375°F. Unwrap 1 of the dough logs; using a sharp knife, cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with remaining dough log.
  • 6
    Bake 5 to 7 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Expert Tips

  • tip 1
    Cookie dough rolls can be wrapped and refrigerated up to 48 hours before baking. To freeze, place wrapped cookie dough rolls in freezer, and freeze until firm. Once dough is firm, make sure ends of plastic are twisted, and place rolls in large resealable freezer bag. Freeze up to 1 month. To thaw, let dough stand 30 to 45 minutes at room temperature or until easy to cut into slices. Remove plastic; slice, and continue as directed in recipe.
  • tip 2
    For a nicely shaped cookie, rotate the logs every 30 minutes during refrigeration or freezing until firm so dough remains rounded.
  • tip 3
    Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution.

Nutrition Information

70 Calories, 3 1/2g Total Fat, 0g Protein, 9g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
50mg
2%
Potassium
10mg
0%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
5g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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