Homemade Butterscotch Cookie Recipe

I’ve got a great recipe to share with you today straight from my grandma’s recipe box!  This butterscotch cookie recipe is so good!  It’s not overpowering in the sweetness factor, if you know what I mean.  I feel like a lot of butterscotch cookies leave you wanting two glasses of milk, instead of just the one.  These are a gentle butterscotch cookie.  And as tested by my husband’s co-workers, they were fantastic!

I just have to press pause before we dive in to just share with you how much I’m loving going through my grandma’s recipes.  About 1 in 5 really turns out but the ones that do – oh! the ones that do.  I love how incredibly simple the ingredients are as you’ll see very soon.  I love that I always have the simple ingredients on hand.  I mention this on today’s recipe because these are butterscotch cookies and as you’ll see they have NO butterscotch in them.  You create the taste with ingredients like brown sugar.

To make these cookies you’ll need:

2 Cups brown sugar
½ Cup shortening
2 eggs
3 Cups flour
½ tsp baking soda
½ tsp cream of tarter
1 tsp vanilla

Mix the flour, baking soda and cream of tarter together in a mixing bowl.  Set aside.

Cream the shortening and sugar together.  Mix in the eggs and vanilla.

Add the dry ingredients and mix well.  This dough is more like play-doh than a typical cookie dough.  It’s very thick.  You’ll want to take your spatula and divide it down the middle

Take each half and place them on a long piece of wax paper.

Shape the dough into a log that is about 2 inches thick.  Wrap it in the wax paper and roll it a bit to make it even and round(ish).  Place the dough on a cookie sheet in the refrigerator for at least three hours.  I like to leave it overnight.

Slice the log into one inch pieces.  The best way to do this is with dental floss.  If you use a knife you’ll squish the dough. Wrap the dental floss under the log and twist it over the top.  When you pull it, it slices right through the log.  Easy!

Bake at 350 degree Fahrenheit for 10 – 12 minutes.  They bake up nice and fluffy.  As they cool they collapse just a little bit.  These are so good.  I hope you enjoy them!

Butterscotch Cookies

• Author: Lynette Rice
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 3 doz 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

Make these soft butterscotch cookies using pantry ingredients.

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Ingredients

Scale 1x2x3x

• 2 Cups brown sugar
• ½ Cup shortening
• 2 eggs
• 3 Cups flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 teaspoon vanilla

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Instructions

1. Mix flour, baking soda and cream of tarter together. Set aside.
2. Cream sugar and shortening in the mixer.
3. Add eggs. Mix well.
4. Add vanilla.
5. Mix in the dry ingredients.
6. Divide the dough by half and roll into log that is 2 inches thick.
7. Refrigerate for at least 3 hours.
8. Slice log into 1 inch slices.
9. Bake for 10 – 12 minutes at 350 degrees fahrenheit.

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Nutrition

• Serving Size: 1 cookie
• Calories: 114
• Sugar: 11.9
• Sodium: 25.2
• Fat: 3.2
• Carbohydrates: 20
• Protein: 1.4
• Cholesterol: 10.3

Keywords: butterscotch cookies