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Dooley’s Christmas Cookies

DOOLEY´s Christmas Cookies


  • 225g butter, softened
  • 320g sugar
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1 egg
  • 120 ml DOOLEY´s Toffee Cream liqueur
  • 480g flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder


Mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. In a large bowl, whisk butter and sugar with a blender until fluffy. Add the vanilla and egg yolk to the mixture and whisk again. Then add the egg and Dooley's Cream Liqueur and mix until smooth. In a separate bowl mix the flour, salt and baking powder and add to the butter mix until you receive dough. Form into a ball, wrap into foil, and refrigerate about 2 hours or overnight. Preheat oven to 175 °C. Line two baking sheets with parchment paper. Prepare a work surface and sprinkle with flour, roll dough out to 0,6 cm thickness. Cut the dough with cookie cutter and place on the baking sheets. Bake the cookies 6 to 8 minutes until they are slightly golden brown. Remove from the oven and let them cool down. Serve or wrap up in a box as a Christmas gift.

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