These Butterscotch Cookies are a little crunchy outside but soft and chewy in the middle. This easy, Classic Cookie recipe will be your new go-to treat!
Why You Will Love Butterscotch Cookies
- EASY – With just a couple minutes of prep and a few, simple ingredients, this is such an easy cookie recipe! We bet you already have most of the ingredients in your pantry!
- CLASSIC FLAVOR – There is just something about that soft, sweet buttery flavor that makes me nostalgic for some of my grandma’s favorite recipes.
- GREAT FOR ANY OCASSION – A great addition to any pitch in, cookie exchange, bake sale or just as a sweet treat for yourself!
Butterscotch Cookies Recipe
Don’t get me wrong, I LOVE chocolate chip cookies. But, sometimes you might want to throw something different into you cookie rotation. These Butterscotch Cookies are just the thing!
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- FLOUR – Any brand will do. Measure your flour carefully.
- BAKING SODA – A leavening agent that makes these cookies so soft and chewy.
- CREAM OF TARTAR – Using Cream of Tartar when baking cookies helps give a consistent, soft and smooth result.
- SALT – It’s always important to add salt to any baking recipe to balance out the sweetness.
- BUTTER – We use unsalted butter. Softened.
- BROWN SUGAR – Using brown sugar gives these cookies their smoky, buttery flavor.
- EGG – If possible, bring your large egg to room temperature.
- VANILLA EXTRACT – We always recommend using a high quality vanilla extract, or even making your own!
- BUTTERSCOTCH MORSELS – Feel free to also include some chocolate chips, peanut butter chips or white chocolate chips along with your butterscotch chips.
- PECANS – Chopped Pecans are optional to add. Or you could use Chopped Walnuts or Macadamia Nuts.
Can You Freeze Butterscotch Cookies?
Butterscotch cookies freeze great. You can either freeze the dough before baking or freeze the cookies after baking. To freeze the dough, but them into 1/2″ rounds like in step #7. Place them on a cookie sheet and then flash freeze them in your freezer until hard. Then you can just put them in a freezer bag. You can actually bake them straight out of the freezer. No need to thaw. It may take a couple extra minutes, just keep an eye on them.
Otherwise, store your butterscotch cookies at room temperature in an airtight container. They should stay good for 4-5 days.
Notes, Tips and FAQS
- CAN I USE WHITE GRANULATED SUGAR INSTEAD OF BROWN SUGAR? – We would advise against that. Using Brown Sugar is one of the main ingredients that give these cookies that Butterscotch taste.
- DON’T OVERMIX BATTER – When combining the wet ingredients and the flour mixture, mix until JUST combined. You may even want to mix that by hand. Over mixing can make your cookies hard and dry.
- DON’T OVERBAKE – All ovens bake a little differently. Keep an eye on your cookies. They will be ready to take out of the oven when the edges get golden brown. The center may still look underbaked. It’s ok, you’ll leave them on the baking sheet for a couple more minutes and they will finish baking.
- ROLL COOKIES IN TOPPINGS? – Some people like to roll their cookie dough in brown sugar or cinnamon sugar before baking. Or, sprinkle some salt on top before baking. After they come out of the oven, you can also sprinkle some powdered sugar on top.
- USE PARCHMENT PAPER OR A SILCONE MAT – Using these easy, cheap baking tools helps for consistent baking and keeps the cookies from sticking to the baking sheet.
We hope enjoy this Butterscotch Cookie Recipe! They are great to dunk in milk or coffee! Let us know how they turn out in the comment section below!
- 1-1/2 cups all purpose flour
- 3/4 teaspoons baking soda
- 3/4 teaspoons cream of tartar
- 1/4 teaspoon salt
- 4 tablespoons butter softened
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup butterscotch morsels
- 1/4 cup chopped pecans
- In a small bowl, combine flour, baking soda, cream of tartar and salt. Mix well and set aside.
- Beat together butter and brown sugar for five minutes, scraping down the sides of the bowl halfway through beating.
- Add egg and vanilla and beat well.
- Mix in flour and beat until combined.
- Fold in morsels and nuts.
- Place dough onto a piece of plastic wrap and shape into a log about 11-12" long. Roll the plastic wrap around the log and refrigerate for 4 hours.
- Preheat oven to 375 and use a knife to cut 18, 1/2" cookie rounds. Place half of the rounds onto a baking sheet lined with parchment paper, keeping them 2" apart.
- Bake for 10-12 minutes or until lightly browned. Let stand on pan to cool for 2 minutes before moving to a wire rack to cool completely.
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