Butterscotch Cookies

These are soft, cake textured cookies with a light butterscotch flavor. The frosting adds a nice, buttery, nutty flavor (with no nuts).

The dough is very soft for these cookies. Once, when I was a young teenager, I made these cookies with no parental supervision. Since the batter is so soft, I didn’t notice that I had forgotten to add the flour. The cookies turned into a flat sheet of a candy-like substance. It was a mess to clean up, but I made another batch. The second ones worked!

Butterscotch Cookies

1/2 cup butter

1-1/2 cups brown sugar

2 eggs

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

2-1/2 cups flour

1 cup sour cream (or 2/3 Tb. vinegar in 1/2 cup canned milk or sweet

1/2 tsp. vanilla

Cream butter and sugar together. Add eggs and beat well. Add dry ingredients
and mix. Add sour cream and vanilla, and mix until blended. Grease cookie
sheets or use silicone coated parchment paper. Drop spoonfuls of cookie dough on cookie sheets, about 12 per sheet. Keep some space around the cookies so they can spread out a bit. Bake
at 350° for 10 minutes.

Browned Butter Frosting:

Cook in small pan until it stops bubbling and just turns a very light brown. It
burns quickly, so watch carefully:

1/2 square (4Tb) of butter (no substitutes)


2 cups powdered sugar

2 to 3 Tb. hot water.

Blend until smooth, using 2 Tb of hot water. The consistency should be about halfway between a glaze and a frosting. Add more hot water as needed to keep at right
consistency. Frost cookies with a thin coat of frosting. Use wax paper between layers of cookies to stack them in a
Makes about 60 cookies.

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