Butterscotch Cookies

butter cookies Brown sugar and butter are the two main ingredients that make up the flavor in Butterscotch Cookies. The brown sugar and butter melt together in the oven to give a lot of flavor to a cookie that looks rather plain.

This cookie dough is very easy to make. It isn't as thick as most doughs and it is very sticky coming out of the bowl. For this reason, we roll it into a log and wrap it up into wax paper and freeze it for 1-2 hours. After that, you cut them off of the log into 1/4 inch slices.

Butterscotch cookies call for using unsalted butter. If you already have salted butter then use 1/4 teaspoon less of salt called for in the recipe. If you want these cookies to be soft and chewy, then reduce the cooking time by 1 minute. If you like them crispy, bake them until the edges are just turning brown.

Butterscotch Cookie Recipe

Ingredients:

1 cup all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter

1 1/2 cups dark brown sugar
2 large eggs
2 tsp vanilla extract

Preparation:

Whisk together flour, baking powder and salt in a medium bowl and set aside.
In a large bowl, cream together butter and sugar with an electric mixer until mixture resembles wet sand.
Beat in eggs, one at a time, followed by vanilla extract.
With the mixer on low speed, or working by hand, blend in flour mixture from step #1 until mixed well.
Transfer dough, which will be very sticky, to a large piece of wax paper and roll it up into a log.
Freeze for at least 1-2 hours.
Preheat oven to 350F and line a baking sheet with parchment paper.
Cut dough into slices no more than 1/4-inch thick and place on prepared baking sheet, leaving plenty of room for the cookies to spread. (about 2 inches apart)
Bake for about 10 minutes, until cookies just begin to turn golden around the edges.
Baking sheets may be ungreased, or lined with parchment paper. If you are baking with two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
Cool for a minute on the baking sheet, then transfer to a wire rack to cool completely.