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Buttery Butterscotch Cookies
On occasion, my father-in-law would purchase butterscotch cookies at their farmers’ market. Chatting up the baker of these gems, he was finally able to obtain the recipe.
We shared the love of so many foods like apple desserts, smoked fish, nuts and any caramel desserts. Though I’m told he was extremely picky and would only eat about two vegetables when he married my mother-in-law, I’m not sure if he or his son, my hubby, had a more persnickety palate. They did both agree that these were phenomenal cookies.
An Easy Recipe
The butter and brown sugar provide the “butterscotch” flavor. Not the artificial taste from those butterscotch chips, but more like caramel undertones.
A bit of cream of tartar allows for the lovely crackled appearance and rolling the dough balls in sugar before baking provides a sweet, crisp bite as you take your first nibble. The recipe is simple, but you will need to form dough balls and roll them in sugar.
Tips for Perfect Cookies
I use a Medium Cookie Scoop to get even sized cookies, and roll them between my hands to make them perfectly round. I make a double batch for the holidays—and I should have counted the cookies as I’m not certain how many dozen a batch will make—maybe three? It all depends on the size of your cookies.
My dough balls are approximately the size of a walnut and this results in rather large cookies. Not like anyone around here would complain! If you’d prefer to have smaller cookies, use a Small Cookie Scoop and reduce the baking time.
When your cookies come out of the oven, you have a chance to fix any imperfections. If there’s a cookie or two that’s not perfectly round, just use your spatula to tap the edges into shape. Once the cookies cool a couple of minutes, they won’t be as pliable. Don’t forget to grab your hot pad and make any alterations quickly and efficiently.
More Butterscotch Recipes You’ll Love:
- Butterscotch Poppy Seed Bundt Cake from Valerie’s Kitchen
- Big Dipper Oatmeal Butterscotch Cookies
- Butterscotch Martini Recipe from Living Locurto
- Buttescotch Blondies with White Chocolate Chips
- Butterscotch Peanut Butter Corn Flake Clusters from Crazy for Crust
- Classic Vanilla Spritz Cookies (not butterscotch, but who doesn’t love these???)
These Butterscotch Cookies grace the goodie boxes I divvy out to my friends and neighbors for Christmas. Soft and caramelly, they’re a family favorite.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter (two sticks)
- 1 egg
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cream of tartar
- Preheat oven to 325º.
- Cream butter and sugars. Mix in egg and vanilla. Add dry ingredients and mix till incorporated.
- Roll out rounded teaspoons of dough, then roll in sugar. Bake 9-10 minutes (if you make slightly larger cookies, it may take up to 15 minutes). I like these slightly undercooked.
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.