Love Butterscotch? Then put this Butterscotch Cookie Recipe on your list! Made with brown sugar and browned butter — which makes them taste amazing — these crispy, crunchy cookies are perfect for dipping in milk or coffee.
BE PICTURED IN; CHARACTERIZED IN:
Butterscotch is a classic dessert flavor that doesn’t get the recognition it deserves. The main flavors that make up butterscotch are brown sugar and melted butter, preferably also brown. When these two ingredients combine, they create a rich, old-fashioned flavor that most people associate with butterscotch pudding or candy.
I learned how to make these butterscotch cookies during my internship at the Grange restaurant in Sacramento under the tutelage of pastry chef Elaine Baker. Buttery, nutty, and rich with a hint of caramel, these butterscotch cookies are terribly addictive.
This crispy, crunchy cookie is easy to make (you probably have all the ingredients on hand) and warrants your usual cookie rotation. Best served to friends and family with tall glasses of cold milk or cups of hot coffee for dipping.
A pinch of salt makes butterscotch cookies pop
Before baking, these cookies are rolled in brown sugar and then sprinkled with a little salt to emphasize the sweetness. That gives them that special something.
Love Butterscotch? Try these!
- How to make butterscotch sauce
- Butterscotch pudding
- blondes
- Cinnamon sticky buns
- 7-layer wands
1:26
How to make butterscotch biscuits
butter cookies
ingredients
-
12 tablespoon unsalted butterdivided
-
1 3/4 cups packed dark brown sugar
-
1/2 teaspoon Salt
-
1 big egg
-
1 egg egg yolk
-
1 tablespoon vanilla extract
-
2 1/2 cups all purpose flour
-
1/2 teaspoon baking soda
-
1/4 teaspoon baking powder
sugar dredger mix:
-
1/4 cup packed dark brown sugar
-
2 tablespoon granulated sugar
road salt:
-
Fleur de Sel, Maldon, sea-saltor kosher salt, e.g sprinkle
method
-
Preheat the oven:
Preheat oven to 375°F and line baking sheets with parchment paper.
-
Whisk together the dry ingredients:
Whisk together the flour, baking soda and baking powder and set aside. Mix together the brown sugar and white sugar dredge mixture in another bowl and set aside.
Best ways to soften brown sugarCONTINUE READING:
-
Fry butter:
Cut 10 tablespoons of butter into tablespoon-sized pieces. Place in a heavy-bottomed pan over medium-high heat. The butter will foam a little before it subsides. Once the butter turns brown and starts to smell nutty, remove it from the heat. Add the other 2 tablespoons of butter and mix in until melted.
Recipe call for brown butter? Here’s how to do it!CONTINUE READING:
-
Prepare cookie dough:
Pour the brown butter into a mixing bowl fitted with a mixer attachment. Add the brown sugar and salt and mix. Add the egg, yolk, and vanilla extract and mix, scraping the sides and bottom of the bowl at least once.
Add the flour mixture in three batches, scraping down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.
-
Shape cookies:
Take 1/2 to 1 tablespoon sized pieces of dough (you can make them a little bigger or smaller if you like, just make sure the pieces of dough are all the same size) and gently roll into balls.
Dredge them in the sugar dredger mix until well covered.
Place on the baking sheet and sprinkle with some road salt (hold back on the salt as very little is enough).
-
Bake cookies:
Bake for 10 to 12 minutes or until edges are slightly browned. Be careful not to overcook.
-
Cool and serve:
Let cool on the sheet for a minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping. Cookies will keep in an airtight container for about 1 week.
| nutritional information (per serving) | |
|---|---|
| 85 | calories |
| 3g | Fat |
| 13g | carbohydrates |
| 1g | protein |
