This butterscotch cookie recipe is so good! The cookies are sweet to just the right level without being overpowering, and they have a nostalgic feel thanks to the simple pantry staple ingredients!
Surprise! You don’t need actual butterscotch for this easy butterscotch cookie recipe. Instead, it’s all about using ingredients like golden brown sugar, which gives these cookies that classic butterscotch flavor without the need for any butterscotch chips or candies.
Want more butterscotch desserts? Give these no bake butterscotch cookies a try! And if you love old fashioned cookies, these oatmeal cookies are incredible!
I’ve got a great recipe to share with you today straight from my grandma’s recipe box! These are butterscotch cookies and as you’ll see they have NO butterscotch in them. You create the taste with ingredients like brown sugar.
Table of Contents
Why I Love This Recipe
- Classic Flavors: The combination of brown sugar and vanilla extract gives these cookies a classic butterscotch flavor that’s hard to resist.
- Family Favorite: This recipe has been a hit in my family for generations. It’s a tried and true favorite that never disappoints.
- Surprisingly Simple: Despite their delicious flavor, these cookies are incredibly easy to make. With just a few simple ingredients and some basic kitchen equipment, you can have a batch of these cookies ready in no time!
- Homemade Goodness: There’s nothing quite like the warm, buttery aroma of freshly baked cookies. These butterscotch cookies are the perfect way to bring a little homemade goodness into your home.
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Key Ingredients
- Golden Brown Sugar: This ingredient is the star of our recipe, providing a sweet, caramelized flavor that gives our butterscotch cookies their signature richness.
- Shortening: This fat source helps to give our cookies a soft and tender texture, making them irresistibly chewy.
- Eggs: Eggs act as a binding agent in our recipe, holding all the ingredients together and giving our cookies structure.
- All-Purpose Flour: This is the base of our recipe, providing the structure for our cookies.
- Baking Soda: This ingredient helps our cookies to rise and spread, giving them a light and airy texture.
- Cream of Tartar: Cream of tartar works in tandem with baking soda to give our cookies a slightly tangy flavor and a chewy texture.
- Vanilla Extract: This ingredient adds a warm, sweet flavor to our cookies, complimenting the butterscotch and bringing out the other flavors in the recipe.
Equipment
- Mixer – You’ll need a mixer to cream the sugar and shortening, as well as to mix in the eggs and vanilla extract.
- Baking Sheet – This is where you’ll place your 1-inch cookie slices to bake in the oven, ensuring they cook evenly.
- Roller – A rolling pin will help you shape the dough into a 2-inch thick log before refrigerating.
How to Make Butterscotch Cookies
Preparation
Start by sifting together the dry ingredients. This will make sure that the baking soda and cream of tartar are evenly distributed in the flour, leading to a consistent rise and flavor in your cookies.
Step 1 – Cream the Sugar and Shortening
In a mixer, combine the golden brown sugar and shortening until they are well blended. This will give your cookies a sweet, buttery flavor and a soft, chewy texture.
Step 2 – Add the Eggs and Vanilla
Once the sugar and shortening are creamed, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will give your cookies a rich, vanilla flavor and a light, fluffy texture.
Step 3 – Mix in the Dry Ingredients
Gradually add the sifted dry ingredients to the cream mixture, mixing until well combined. This will give your cookies a firm, but not hard texture.
Step 4 – Chill the Dough
Once the dough is mixed, divide it in half and roll each half into a 2-inch thick log. Wrap the logs in plastic wrap and refrigerate for at least 3 hours. This will make the dough easier to handle and prevent the cookies from spreading too much in the oven.
Step 5 – Slice and Bake the Cookies
After the dough has chilled, preheat your oven to 350˚ F. Unwrap the dough and slice it into 1-inch slices. Place the slices on a greased baking sheet and bake for 10 – 12 minutes. This will give your cookies a crisp, golden crust and a soft, chewy center.
Expert Tip
To ensure your butterscotch cookies have the perfect texture, don’t skip the step of refrigerating the dough for at least 3 hours. This allows the flavors to meld and the dough to firm up, making it easier to slice and bake.
Recipe Variations
- Butterscotch and Chocolate: If you’re a fan of chocolate, try adding butterscotch chips and chocolate chips to the dough for a sweet, delicious treat.
- Cinnamon Twist: For a warm, spicy flavor, add a teaspoon of cinnamon to the dough. This is perfect for the fall season.
- Nutty Crunch: Chop up some walnuts or pecans and add them to the dough for a deliciously crunchy texture.
What to Serve With
- For a classic afternoon treat, serve these butterscotch cookies alongside a steaming cup of English Breakfast tea. The robust flavor of the tea perfectly compliments the sweet, buttery notes of the cookies.
- If you’re hosting a brunch, these cookies make a wonderful addition to the dessert spread. Pair them with fresh fruit salad for a light, refreshing finish to the meal.
- Looking for a fun snack idea? Sandwich a scoop of vanilla ice cream between two butterscotch cookies. Roll the edges in colorful sprinklers for a festive touch.
- For a cozy night in, serve these cookies with a glass of cold milk. The creamy milk enhances the rich butterscotch flavor, making it a perfect bedtime snack.
Recipe FAQs
Yes, you can substitute butter for shortening in this recipe. However, the texture of the cookies may be slightly different. Butter has a lower melting point than shortening, so the cookies may spread more during baking.
Yes, it is important to refrigerate the dough for at least 3 hours. This helps the flavors to develop and makes the dough easier to work with. If you’re in a hurry, you can chill the dough in the freezer for about 30 minutes.
Absolutely! This recipe is a great base for all sorts of mix-ins. You could add butterscotch chips, chocolate chips, cinnamon, white chocolate chips, walnuts, or pecans.
Storing and Reheating
- Storing: You can store the cookies in an airtight container at room temperature for up to one week.
- Freezing: If you have leftover butterscotch cookies, you can freeze them for later. Simply wrap the cookies individually in plastic wrap and place them in a resealable plastic bag. They can be frozen for up to 3 months.
- Thawing Instructions: To thaw the frozen cookies, just remove them from the freezer and let them sit at room temperature for about 1 hour.
More Cookie Recipes You’ll Enjoy
Serving Size
- What to Expect: This butterscotch cookie recipe yields about 3 dozen delicious cookies.
- How to Scale: If you want to make more than 3 dozen cookies, you can double the recipe. Just make sure to use a larger mixing bowl to accommodate the increased volume of ingredients. Follow the rest of the instructions as directed, and enjoy your larger batch of butterscotch cookies!
Butterscotch Cookies
Ingredients
- 2 Cups golden brown sugar
- 1/2 Cup shortening
- 2 large eggs
- 3 Cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1 teaspoon vanilla extract
Instructions
- Mix flour, baking soda and cream of tarter together. Set aside.
- Cream sugar and shortening in the mixer. Add eggs. Mix well. Add vanilla.
- Mix in the dry ingredients with the wet ingredients.
- Divide the dough in half and roll it into a log that is 2 inches thick. Refrigerate for at least 3 hours or overnight.
- Preheat your oven to 350˚ F. Slice the chilled cookie dough log into 1-inch slices. Bake for 10 – 12 minutes. Let cool on a cooling rack.
I don’t have cream of tarter, but apparently you can replace 1/2 teaspoon of it with 1 teaspoon of lemon juice or white vinegar. would it taste the same?
I haven’t tested this recipe with anything other than store bought cream of tarter. It may work with texture but I really don’t know when it comes to the taste.
Substitute REAL whipped cream for kool wip—sooo much better in MY estimation! I have made this for years but never used kool wip……