Butterscotch Rolled Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These butterscotch rolled cookies are an absolute favorite of mine to make when I want something special without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes baking, they come together so quickly that I can have warm, gooey cookies cooling on the rack before dinner. The butterscotch syrup mixed into the dough gives them this incredible depth of flavor that tastes fancy but couldn't be easier. Brown sugar, one of my key ingredients here, actually contains molasses which has beneficial minerals like potassium and calcium. Best of all, these cookies use simple pantry staples that won't break the bank, making them perfect for any occasion.
Ella x
Ingredients
- 300 gall-purpose flour
- 5 gbaking soda
- 2 gsalt
- 400 ggranulated sugar
- 200 gbrown sugar
- 200 gunsalted butter, softened
- 2 nulleggs
- 100 mlbutterscotch syrup
- 50 mlheavy cream
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: grease the parchment paper for easier cookie removal.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Tip: Use an electric mixer to speed up the process.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: The dough should still be slightly crumbly.
- 6
Roll the dough into balls, about 1 inch in diameter. Place a small spoonful of butterscotch syrup into the center of each ball.
Tip: You can also use a piping bag for a more precise filling.
- 7
Close the dough over the filling and shape into a ball, then roll in granulated sugar to coat.
Tip: This will help the cookies retain their shape during baking.
- 8
Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Tip: Make sure the cookies are not touching each other.
- 9
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies during the last 2 minutes of baking, as they can burn quickly.
- 10
Remove the cookies from the oven and let cool on the baking sheet for 5 minutes.
Tip: Transfer the cookies to a wire rack to cool completely.
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