Buttery Butterscotch Cookies
Buttery butterscotch cookies feature rich butterscotch flavor and a tender, crisp texture, making them perfect for sweet snack cravings or holiday treat sharing.
Ingredients
Instructions
- In a saucepan, melt butterscotch chips over low heat, stirring constantly, until smooth (about 3 to 5 minutes). Pour into a large mixing bowl.
- Add the softened butter, brown sugar, sugar, egg, milk, and vanilla to the bowl with the melted butterscotch chips.
- Beat at low speed, scraping the bowl often, until well mixed (about 1 to 2 minutes).
- Divide the dough in half and wrap each half in plastic wrap.
- Refrigerate for 1 hour.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out each dough half to 1/8 inch thickness.
- Cut with 2 1/2 inch cookie cutters and place 1 inch apart on cookie sheets.
- Bake for 5 to 8 minutes or until lightly browned.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of sea salt to the dough. For a nutty twist, mix in some chopped pecans or walnuts. If you don't have butterscotch chips, chocolate chips or white chocolate chips can make a great substitute. Remember to keep the dough chilled to maintain its shape while baking.
Serving Suggestions
These Buttery Butterscotch Cookies are perfect for a cozy gathering or as a sweet treat with afternoon tea. They pair beautifully with a cup of coffee or hot cocoa. For a festive touch, serve them alongside Holiday Apricot-Nut Stuffing at holiday parties, delighting guests with both sweet and savory flavors.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag, where they can last for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Buttery Butterscotch Cookies contains roughly 183 calories, with 2g protein, 24g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter in this recipe?
While butter gives the best flavor and texture, you can substitute margarine for a dairy-free option. However, be mindful that margarine may affect the overall taste and spread of the cookies, so choose a high-quality brand for the best results.
What should I do if my dough is too sticky?
If the dough is too sticky to handle, try chilling it for an additional 15-30 minutes. You can also sprinkle a little extra flour on your work surface and rolling pin to help manage the stickiness while rolling out the dough.
Can I make these cookies ahead of time?
Absolutely! The dough can be prepared a day in advance and stored in the refrigerator. You can also freeze the rolled-out shapes and bake them directly from the freezer for a quick treat whenever you desire.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).