Butterscotch Cookies
Servings 36 cookies
cookies
This butterscotch cookie recipe requires simple ingredients for cookies that are sweet to just the right level without being overpowering!
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.
Notes
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. I prefer making the dough and letting it set up overnight to then bake the next day.
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.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Cholesterol: 10mg | Sodium: 23mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 15IU | Calcium: 13mg | Iron: 1mg