These smooth, caramelly Chewy Butterscotch Cookies grace the goodie containers I divvy out to my associates and neighbors for Christmas. You’ll go loopy for these crackled cookies with minimal elements! They’re a household favourite.
Tremendous straightforward to make, these cookies enchantment to all who attempt them! Butterscotch is the right taste for individuals who don’t like chocolate (gasp!), nuts, mint, and on and on. Roll the candy, buttery dough balls in sugar and bake. So easy and addictive! This Straightforward Sugar Cookie Recipe has a scrumptious depth of taste from brown sugar!
Why You Should Make
- These are melt-in-your-mouth cookies with caramel undertones!
- Nearly everybody loves sugar cookies!
- They’re good for lunch containers, after-school snacks, and even Christmas cookies. I make these yearly for the vacations!
Every so often, my father-in-law would buy chewy butterscotch cookies at their farmers’ market. Chatting up the baker of those gems, he was lastly capable of get hold of the recipe.
We shared the love of so many meals like apple desserts, smoked fish, nuts, and caramel desserts. Although I’m advised he was extraordinarily choosy and would solely eat about two greens when he married my mother-in-law, I’m unsure if he or his son, my hubby, had a extra persnickety palate. They did each agree that these Brown Sugar Cookies have been phenomenal.
How one can Make
The butter and brown sugar present the “butterscotch” taste. Not the synthetic style from these butterscotch chips, however extra like caramel undertones.
- Have your butter and egg at room temperature for simple incorporation.
- PRO-Tip: Including a little bit of cream of tartar permits for a stunning crackled look. Cream of tartar is a white powder that gives a contact of acid to the batter. I additionally use it in my meringue cookies to stabilize the egg whites.
- Use butter, not margarine for one of the best butterscotch taste.
- Brown sugar is simply sugar with molasses added. Be happy to make use of darkish brown sugar for a fair richer flavored cookie, however observe that the ensuing cookies might be darker in coloration.
- PRO-Tip: Utilizing brown sugar offers additional moisture within the dough, thus making for chewy cookies. These Brown Sugar Butterscotch Cookies are wealthy in taste and chewy in texture!
- Roll the dough balls in sugar earlier than baking to offer a candy, crisp chunk as you’re taking your first nibble.
- The recipe is easy, with forming dough balls and rolling them in sugar taking probably the most time.
- These cookies retailer nicely at room temperature in an hermetic container for about 3-4 days. They’ll additionally freeze nicely for about 3 months.
- This butterscotch cookie recipe is ideal for any event. They’re a part of the vacation treats I give to my neighbors, however they’re ideally suited for welcoming new neighbors, a household coping with a brand new child or loss of life within the household, a vacation cookie trade, afternoon tea, or an after-school snack!
Skilled Ideas
- PRO-Tip: Use a Medium Cookie Scoop (affiliate hyperlink) to get even-sized cookies.
- My dough balls are roughly the dimensions of a walnut, and this leads to relatively massive cookies. Not like anybody round right here would complain!
- For those who’d choose to have smaller cookies, use a Small Cookie Scoop (affiliate hyperlink) and cut back the baking time. There is no such thing as a must flatten these dough balls earlier than baking.
- After scooping out the dough, roll the dough ball between your palms to make them good and spherical.
- PRO-Tip: When your cookies come out of the oven, you’ve gotten an opportunity to repair any imperfections. If there’s a cookie or two that’s not completely spherical, simply use your spatula to faucet the perimeters into form. Watch out, as this should be achieved when the cookies are nonetheless sizzling. Or you should utilize a spherical cookie cutter (affiliate hyperlink) that’s barely bigger than the baked cookie, and rotate it round every heat, nonetheless pliable cookie to nudge it into an ideal spherical.
- As soon as the cookies cool for a few minutes, they received’t be as pliable. Don’t neglect to seize your sizzling pad and make any alterations rapidly and effectively.
- Bake your cookies on a Half Sheet Pan (affiliate hyperlink) lined with parchment paper for simple removing and simple cleanup. Your cookies is not going to keep on with the pan!
- PRO-Tip: Barely underbake for chewy cookies!
Ingredient Notes
- Kitchen Staples – Sugar (for dough and to roll dough balls), Brown Sugar, Flour, Baking Soda, Salt
- Butter – Have it at room temperature for simple mixing. Salted is OK.
- Egg – Have at room temperature for simpler incorporation
- Vanilla – Use actual vanilla extract. Examine the label so that you don’t buy artificially flavored vanilla. I choose the Nielsen-Massey Model.
- Cream of Tartar – Helps make the crackled floor because it assists with the rising course of.
Continuously Requested Questions
Butterscotch is a taste that comes from the mixture of brown sugar and butter. It’s much like caramel, however makes use of brown sugar as an alternative of white, granulated sugar. Toffee, alternatively, is cooked to a tough crack sweet stage and is difficult, not chewy like butterscotch and caramels
Butterscotch will be traced to Yorkshire, England, the place it was first made by a sweet maker, Samuel Parkinson, in1817.
There is no such thing as a consensus, as some historians surmise that the Butterscotch moniker is linked to the nation of Scotland. Others suppose that scotch is brief for scorch, after the unique scorched butter used to make butterscotch sweet.
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Substances
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter (two sticks)
- 1 egg
- 2 teaspoons vanilla
- 2 ½ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- Sugar, to coat dough balls
Directions
- Preheat oven to 325º.
- Cream butter and sugars. Combine in egg and vanilla. Add dry elements and blend until integrated.
- Roll out rounded teaspoons of dough, then roll in sugar.
- Place on a parchment-lined baking sheet, about 2 inches aside.
- Bake for 9-10 minutes (for those who make barely bigger cookies, it could take as much as quarter-hour). I like these barely undercooked.
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Diet Info:
Yield:
36
Serving Dimension:
1
Quantity Per Serving:
Energy: 121Complete Fats: 5gSaturated Fats: 3gTrans Fats: 0gUnsaturated Fats: 2gLdl cholesterol: 19mgSodium: 129mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g
