Butterscotch Cookies – made with brown butter, dark brown sugar, flour, vanilla extract, eggs, and a sprinkle of fleur de sel for the perfect sweet and salty bite.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I’ve always believed that cookies are more than just desserts; they’re tiny edible memories. The first time I made Butterscotch Cookies, I had just moved to a new apartment surrounded by towering maple trees. It was late winter, the kind of chill that begged for warm kitchens and soft, gooey treats. I vividly remember the smell of brown butter swirling through the air, curling into each corner of my home. As the cookies baked, the rich aroma made me forget about the cold outside. Every bite felt like a warm hug that made my new place instantly feel like home. I still smile thinking about how many I devoured while unpacking boxes.
Why You’ll Love This Butterscotch Cookies Recipe
The Perfect Texture: These cookies masterfully balance crispy edges with a soft, chewy center. Every bite offers a delightful contrast!
- Multi-Dimensional Flavor: The nutty richness of browned butter, paired with the dark, caramel notes of brown sugar, takes these cookies to gourmet-level goodness.
- Sweet Meets Salty: That sprinkle of fleur de sel on top creates a flavor harmony that’s downright addictive.
- Simple Yet Elevated: With pantry staples and a few fancy touches, these cookies are perfect for everyday indulgence or impressing guests. Who doesn’t love “fancy” cookies?
Ingredient Notes
The ingredients in this recipe might look simple, but every component works hard to create the ultimate cookie experience. Let’s break them down:
- Brown Butter: This is the superstar of the recipe, lending a deep, nutty flavor that makes these cookies memorable.
- Dark Brown Sugar: Rich, bold, and full of molasses, this adds depth and helps the cookies stay perfectly chewy.
- Vanilla Extract: Don’t skimp on the full tablespoon – it’s absolutely worth it for that floral, aromatic note.
- Fleur de Sel: This delicate sea salt enhances the sweetness and creates that beautiful salty-sweet contrast.
- Baking Soda & Baking Powder: A small amount of each ensures the cookies bake up with just the right texture – tender but not flat.
How To Make Butterscotch Cookies
Making these cookies is wonderfully straightforward. Follow these simple steps to bake a batch of perfection:
- Step 1: Preheat your oven to 375°F and prepare your baking sheets by lining them with parchment paper. Whisk together the flour, baking soda, and baking powder in a bowl. Separately, mix the sugar dredging ingredients in another dish and set both aside.
- Step 2: Brown the butter by melting 10 tablespoons in a skillet over medium heat. Stir occasionally until it turns tan and smells nutty. Remove from heat and melt in the remaining butter for a glossy finish.
- Step 3: Using a stand mixer, beat the browned butter with brown sugar and salt. Add the egg, egg yolk, and vanilla extract, mixing well and scraping the bowl as needed. Slowly incorporate the flour mixture in intervals until you have a thick dough.
- Step 4: Roll dough into ½ to full tablespoon-sized balls, coat generously in the sugar mixture, and place on prepared baking sheets. Sprinkle each ball lightly with fleur de sel.
- Step 5: Bake for 10-12 minutes (or longer if you’ve made larger cookies), until the edges are golden but the centers remain soft. Allow cookies to cool briefly on the sheet before transferring them to a wire rack.
Storage Options
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days – although good luck making them last that long! For longer storage, you can freeze the cookie dough balls (sugar dredging included) and bake them straight from frozen; just add an extra minute or two to the baking time. For baked cookies, freeze them in a sealed container for up to 2 months, then reheat in the oven at 300°F for a few minutes to bring back their delicious texture.
Variations and Substitutions
Feel like mixing things up? Here are some fun ideas:
- Chocolate Chip Butterscotch Cookies: Add 1 cup of semi-sweet chocolate chips to the dough for an extra layer of decadence.
- Nutty Twist: Fold in 1/2 cup of chopped pecans or walnuts to complement the brown butter flavors.
- Seasonal Flair: Add a pinch of cinnamon for a warm, cozy feel, perfect for the holidays.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour mix for celiac-friendly cookies.
What to Serve with This Butterscotch Cookies Recipe
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
These cookies are delightful on their own, but extra tasty with:
- A Hot Cup of Coffee: The deep, robust coffee flavor complements the butterscotch sweetness perfectly.
- Vanilla Ice Cream: Crumble a warm cookie over a scoop of ice cream for a dreamy dessert duo.
- Caramel Latte: If you’re in a super sweet mood, this drink option enhances the caramel notes in the cookies.
FAQ
Q: Can I use light brown sugar instead of dark brown sugar?
A: Absolutely! Keep in mind light brown sugar will slightly reduce the molasses depth, but your cookies will still be delicious.
Q: Why is my dough so thick?
A: The dough is meant to be thick – it helps the cookies maintain their structure. If it’s too firm to work with, allow it to rest at room temperature for a few minutes.
Q: Can I skip the fleur de sel?
A: While you can skip it, the subtle salty sprinkle really brings out the butterscotch flavor. Try it and you may be converted!
Butterscotch Cookies
Ingredients
Cookie Dough
- 12 tablespoons (170 g) unsalted butter cut into tablespoon sized slices
- 1 3/4 cups (385 g) dark brown sugar
- 1/2 teaspoon (2.5 g) salt
- 1 egg
- 1 egg yolk
- 1 tablespoon (15 ml) vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 teaspoon (2.5 g) baking soda
- 1/4 teaspoon (1.25 g) baking powder
- Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling
Sugar dredging mixture
- 1/4 cup (55 g) dark brown sugar
- 2 tablespoons (25 g) sugar
Equipment
- Skillet
- Oven
- Mixing bowl
- Paddle Attachment
- Whisk
- Wire rack
- Baking Sheets
- Parchment paper
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper. Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.
- Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat; swirl the pan occasionally. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
- Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.
- Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).
- Bake for 10-12 minutes (13-15 if large) or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely.
