Butterscotch Sandwich Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These butterscotch sandwich cookies are my go to when I want something special but don't have hours to spend in the kitchen. With just 20 minutes of prep and 25 minutes of baking, you'll have a batch of these beauties ready before dinner time. The butterscotch filling is absolutely divine, creating that perfect balance of sweet and rich flavor. I love using walnuts in these because they're packed with omega 3 fatty acids, making each bite a little more nutritious without sacrificing any of that indulgent taste. They're budget friendly too since most of these ingredients are probably already sitting in your pantry right now.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gbutter
- 200 gsugar
- 50 gbrown sugar
- 2 nulleggs
- 1 mlvanilla extract
- 1 gbaking soda
- 1 gsalt
- 100 mlmilk
- 20 gbutterscotch syrup
- 50 gconfectioners' sugar
- 100 gunsalted butter, softened
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿aF). Line a baking sheet with parchment paper.
Tip: Use parchment paper to ensure easy cookie removal.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
Cream the butter and sugar together until light and fluffy.
Tip: Beat the mixture for 2-3 minutes until it reaches the desired consistency.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl for even mixing.
- 5
Whisk in the vanilla extract.
Tip: Use a high-quality vanilla extract for the best flavor.
- 6
Gradually mix in the flour mixture until just combined.
Tip: Be careful not to overmix the dough.
- 7
Stir in the butterscotch syrup and milk.
Tip: Adjust the amount of syrup to your desired level of sweetness.
- 8
Divide the dough into 4 equal parts.
Tip: Use a kitchen scale to ensure accurate portioning.
- 9
Roll out each portion of dough to a thickness of about 1cm.
Tip: Use a rolling pin to achieve an even thickness.
- 10
Cut out circles of dough using a cookie cutter.
Tip: Make sure to press the cutter all the way through the dough.
- 11
Bake the cookies for 10-12 minutes, or until lightly golden.
Tip: Keep an eye on the cookies as they can quickly go from golden to burnt.
- 12
Allow the cookies to cool on the baking sheet for 5 minutes.
Tip: Use a wire rack to cool the cookies completely.
- 13
Assemble the sandwiches by spreading a layer of buttercream on one half of the cookie.
Tip: Use a piping bag or a knife to spread the buttercream evenly.
- 14
Top with the other cookie half.
Tip: Press gently to ensure the cookies stick together.
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