Description
Delight in these soft and chewy Butterscotch Christmas Cookies, bursting with sweet butterscotch flavor and perfect for holiday celebrations. Easy to make and customizable with your favorite mix-ins, they are sure to bring joy to your festive gatherings!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup festive sprinkles (for decoration)
Instructions
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the butterscotch chips and chopped nuts (if using) with a spatula or wooden spoon.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, sprinkle festive sprinkles on top.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle a simple glaze made from 1 cup of powdered sugar mixed with 2-3 tablespoons of milk over the cookies.
- For extra decoration, add more sprinkles or crushed candy canes on top of the glaze before it sets.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
Notes
- Feel free to substitute butterscotch chips with chocolate chips or any other favorite mix-ins.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Adjust the amount of cinnamon based on your preference; it adds a lovely warmth to the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes