Welcome back! Chrissy and I are at it again. This is the third cookie recipe in our Christmas sweets and treats posts this holiday season. What do I have for you this week? Butterscotch cookies with Bailey’s! Yes, you have permission to drool. Before you do, make sure to check out all the delicious cookie recipes that we have whipped up with the help of Rodelle Vanilla. (Telling you, you should hang your head in shame if you don’t know who they are. Their stuff is amazing!)
If you haven’t noticed, I have a lot of favorite Christmas cookies recipes. Yeah, I am an addict. Don’t be surprised when I tell you butterscotch cookies are, yep, one of my favorites. Butterscotch is not a flavor I can eat a whole lot of but it’s one flavor that definitely says Christmas to me.
When I was playing around with this recipe, I wasn’t really sure how they would turn out. Then again, what could go wrong when you use Rodelle Vanilla and Bailey’s together? That is a match made in heaven! My family liked all of the cookies I made, but this by far was their favorite. Let’s just say this was the first batch to disappear when they had permission to devour. The Bailey’s added a nice lift to the flavor in the cookie, and the butterscotch chips just rounded it out.
These cookies are pretty light cookies. It’s really important to use a really good quality non stick cookie sheet, and also to only cook the cookies until the edges are slightly browned. This will keep the cookies softer rather than having a chewier cookie. If you cook them a little longer, it’s no big deal your cookie with just be a little bit crunchier. Just make sure not to burn those bad boys.
A trick to make sure these cookies are fab? Play around with the flour and Bailey’s if you mix the batter and it looks a little dry, add more Bailey’s one tablespoon at a time. If it looks a little soupy, add more flour a little bit at a time. The dough shouldn’t be super dry or super sticky. Most of my recipes leave a little wiggle room for you to play around with the flour and liquids to get it to a consistency you like!
My other secret weapon? A cookie scoop. I am not one for tons of kitchen gadgets but there are a few that I refuse to live without. In this case good cookie sheets, and a quality cookie scoop. It really helps keep the cookies uniform (read that as baking evenly) and it speeds up the process.
Bailey’s Butterscotch Cookies
These Butterscotch cookies are like what your grandma used to make if your grandma had a proclivity of cooking with booze
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 24
- Category: Cookies
- Cuisine: Holidays
- Two Sticks of Unsalted Butter (Melted)
- 1/2 C Brown Sugar
- 1/2 C White Sugar
- 2 C All Purpose Flour
- 1 t Rodelle Vanilla
- 3/4 C Butterscotch Chips
- 1 t Baking Soda
- 1 Egg + 1 Egg Yolk
- 1/4 C Bailey’s Irish Cream Liquor
- Preheat oven to 350 degrees
- In a medium bowl, mix butter, sugars, vanilla, and eggs.
- Combine dry ingredients in a large bowl.
- Gradually mix wet and dry ingredient’s together using a hand mixer or spoon.
- As you are mixing gradually add in Bailey’s.
- Fold in Butterscotch Chips
- Using a cookie scoop, place dough 1-2 inches apart on a nonstick cookie sheet
- Bake for 10-13 minutes or until edges are slightly browned.
- Cool and serve
Love this recipe? Make sure to check out these other great cookie recipes:
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