Description
Delightfully simple and festive, these Easy Christmas Cookies with Butterscotch combine soft, buttery dough with sweet butterscotch chips to create a perfect holiday treat. With minimal ingredients and quick preparation, they are ideal for holiday baking sessions and make a wonderful gift or party snack.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup softened butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 2 cups butterscotch chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Butter and Sugars: In a mixing bowl, beat together the softened butter, sugar, and brown sugar until the mixture is creamy and smooth, which provides a light texture to the cookies.
- Add Vanilla and Eggs: Add the vanilla extract and eggs to the creamed mixture and mix well, ensuring all ingredients are thoroughly combined to create your cookie batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt, breaking up any lumps and distributing the leavening agent evenly.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough that could lead to tough cookies.
- Fold in Butterscotch Chips: Gently fold the butterscotch chips into the dough to distribute them evenly without crushing their shape.
- Shape Cookies: Drop rounded tablespoons of dough onto an ungreased baking sheet leaving enough space between each for spreading during baking.
- Bake: Bake the cookies in the preheated oven for about 8 minutes or until the edges turn lightly golden, indicating they are done but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely, which helps them set and makes them easier to remove.
Notes
- Use softened butter for easier mixing and better cookie texture.
- Do not overmix dough once the dry ingredients are added to keep cookies tender.
- Leave adequate space between cookies on the baking sheet as they will spread slightly during baking.
- For chewier cookies, slightly underbake and allow cookies to complete baking as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
