There’s truly something magical about Christmas cookie baking, especially when the aroma of freshly baked treats fills your home. These delightful Christmas Cookies with Butterscotch have been a cherished family favorite for years, blending the traditional holiday cookie base with luscious butterscotch chips for a caramel-like touch in every bite.
Quick to prepare and perfect for those bustling December afternoons, these cookies are the ultimate crowd-pleaser, spreading warmth and sweetness during the festive season.
- Simple, quick preparation ideal for busy holiday schedules.
- Butterscotch chips add a unique, rich caramel flavor.
- Soft centers with lightly crisp edges create a perfect texture balance.
Ingredients
- All-purpose flour (2 1/4 cups): Provides the essential structure and tenderness for soft holiday cookies.
- Baking soda (1 tsp): Helps the cookies rise slightly and maintain a light texture.
- Softened butter (1 cup): Adds rich flavor and moistness, creating a creamy dough base.
- Granulated sugar (1/2 cup): Sweetens the dough and helps achieve a light, tender crumb.
- Brown sugar, packed (1/2 cup): Adds moisture and a subtle molasses flavor to enhance depth.
- Large eggs (2, room temperature): Bind ingredients together while adding moisture and richness.
- Butterscotch chips (2 cups): Infuses each cookie with luscious, buttery caramel notes for a festive twist.
- Salt (1/2 tsp): Balances sweetness and intensifies other flavors in the cookies.
- Vanilla extract (1 tbsp): Adds warm, aromatic notes that complement the butterscotch perfectly.
Instructions
- Preheat Oven and Cream Butter with Sugars
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Begin by preheating your oven to 350°F (175°C) for an evenly heated environment. In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. Cream these together until the mixture becomes light and fluffy, which takes about 2–3 minutes. This step is crucial as it incorporates air, ensuring your cookies bake with a tender texture.
- Add Eggs One at a Time
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Incorporate the eggs individually, mixing gently after each addition just until combined. This careful method helps maintain the creamy texture of your dough and evenly distributes the eggs, preventing over-mixing that can toughen the cookies.
- Combine Dry Ingredients Separately
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In a different bowl, whisk together the all-purpose flour, baking soda, and salt. Thorough mixing ensures even distribution of leavening agents and salt, which is essential for consistent texture and flavor throughout the cookies.
- Gradually Mix Dry Ingredients into Wet Mixture
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Add the dry flour mixture slowly into the wet ingredients, folding it in gently with a spatula. This prevents overworking the dough, which could result in dense or tough cookies. Stop mixing as soon as no dry flour remains visible.
- Fold in Butterscotch Chips
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Carefully fold two cups of butterscotch chips into the dough, distributing them evenly to ensure every cookie has that rich sweet burst of caramel in every bite.
- Portion Dough onto Baking Sheet
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Using a cookie scoop or tablespoon, portion out the dough into balls approximately the size of a walnut. Place each ball at least 2 inches apart on a nonstick baking sheet to allow for spreading during baking, ensuring well-shaped cookies.
- Bake Until Edges Turn Lightly Golden
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Bake your cookies in the preheated oven for 8 to 10 minutes. You’ll want to watch for lightly browned edges while keeping the centers soft for the ideal chewy texture. Baking times may vary slightly based on oven variations.
- Cool and Transfer to Wire Rack
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Once baked, let the cookies rest on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely, which helps maintain their perfect texture and prevents sogginess.
- Make sure the butter is softened, not melted, to get the proper dough consistency.
- Room temperature eggs help blend smoothly for consistent cookie texture.
- Do not overmix the dough once flour is added to avoid tough cookies.
Storage Tips
Store the cooled cookies in an airtight container at room temperature for up to one week to maintain freshness. For longer storage, freeze in a sealed container for up to three months, thawing at room temperature before enjoying.
Serving Suggestions
Serve these butterscotch Christmas cookies alongside a warm mug of hot cocoa or spiced tea for the ultimate holiday treat. They also make wonderful gifts packed in decorative tins or cellophane bags wrapped with festive ribbons.
- Use a high-quality vanilla extract for a more aromatic and rich flavor.
- Choosing premium butterscotch chips like Ghirardelli ensures a deeper, creamier caramel taste.
- If you prefer chewier cookies, slightly underbake by removing them at 8 minutes.
FAQs
- Can I use salted butter instead of unsalted?
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Yes, but reduce or omit the added salt to avoid overly salty cookies.
- Can these cookies be made gluten-free?
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Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring baking soda and salt are included.
- How can I keep my cookies soft longer?
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Store cookies with a slice of bread in an airtight container to retain moisture.
- Is it okay to add nuts or other mix-ins?
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Absolutely! Chopped pecans or walnuts complement butterscotch beautifully if added to the dough.
- Can I refrigerate the dough before baking?
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Yes, chilling the dough for an hour improves flavor and controls spreading in the oven.
- What if I don’t have a cookie scoop?
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Use two spoons or a tablespoon to scoop dough into even-sized portions for consistent baking.
- Can I freeze baked cookies?
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Yes, cookies freeze well. Thaw them at room temperature, or warm briefly before serving.
Easy Christmas Butterscotch Cookies
Equipment
- 1 mixing bowl medium to large
- 1 spatula
- 1 cookie scoop
- 1 baking sheet nonstick
- 1 wire rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 2 cups butterscotch chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together softened butter, granulated sugar, brown sugar, and vanilla extract until thick and well combined.
- Add eggs one at a time to the creamed mixture, mixing gently after each until just incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture with a spatula until just combined.
- Fold in butterscotch chips gently.
- Use a cookie scoop to portion about 1 tablespoon of dough per cookie and place them 2 inches apart on a nonstick baking sheet.
- Bake for 8 to 10 minutes, until edges are golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use packed brown sugar for accurate sweetness.
- Do not overmix to keep cookies tender.
- Store in an airtight container for up to a week.
- Butterscotch chips can be substituted with white chocolate chips.
