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+ servings

Butterscotch Kringle Cream Cookies

Staci at Random Sweets
Just like a delicate Kringle pastry, only better because these cookies have butterscotch chips.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 185 kcal

Ingredients
  

  • 8 oz cream cheese, softened to room temperature
  • 1 cup butter-flavor shortening
  • ¾ cup sugar
  • ½ cup brown sugar
  • cup Kringle Cream liquor, or any rum or butterscotch liquor
  • 2 cups plus 1 tablespoon all-purpose flour
  • cups butterscotch chips
  • ¾ cup chocolate toffee pieces

Instructions
 

  • Heat oven to 350°F.
  • In the bowl of an electric mixer, beat cream cheese on medium-high until smooth. Add shortening and beat until creamy.
  • Add sugars, beating until combined and smooth. Pour in Kringle Cream and beat on medium until incorporated.
  • Starting with 1/4 cup flour, beat on medium-low and then add the rest of the flour in two batches, scraping down sides of bowl in between.
  • Stir in butterscotch chips and toffee pieces.
  • Drop the dough by tablespoonfuls onto an ungreased or parchment paper-lined cookie sheet, about 2 inches apart. Press down slightly with the back of a spoon or your fingers. The cookies don’t spread as they bake so they are about the size that you place them on the pan.
  • Bake 12-14 minutes or until just barely browned. Don’t over bake. You want them to be soft.
  • Cool 10 minutes on pan and then transfer to a cooling rack. Store in airtight container at room temperature.

Notes

This recipe does not contain eggs.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 66mgPotassium: 20mgFiber: 0.3gSugar: 16gVitamin A: 92IUCalcium: 10mgIron: 0.4mg
Keyword butterscotch, cookie dough, egg-free, liquor

All text and images © Staci Mergenthal • Random Sweets

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