Butterscotch Thumbprint Cookies
Prep
15 mins
Cook
30 mins
Servings
12
Difficulty
Easy
These butterscotch thumbprint cookies are my go to when I want something homemade that doesn't demand hours in the kitchen. With just 15 minutes of prep and 30 minutes of baking, you'll have a batch of golden, melty treats ready to enjoy. The brown sugar in these cookies provides molasses, which contains minerals like potassium and magnesium, making them a bit more nourishing than you might expect. What I love most is how simple they are to make, requiring just basic pantry staples and no fancy techniques. Press your thumb into each cookie dough ball, fill with butterscotch chips, and watch them bake into beautiful little indulgences that taste far more complicated than they actually are.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gbrown sugar
- 200 gunsalted butter
- 2 egglarge eggs
- 10 mlpure vanilla extract
- 5 gsalt
- 2 gbaking soda
- 300 gbutterscotch chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a high-quality parchment paper for easy cleanup.
- 2
Whisk together the flour, sugar, brown sugar, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
Cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Use an electric mixer for a smooth and creamy dough.
- 4
Gradually mix in the dry ingredients until a dough forms. Stir in the butterscotch chips.
Tip: Don't overmix the dough, or the cookies will become tough.
- 5
Scoop the dough into balls, about 20g each. Use your thumb to create a small indentation in the center of each cookie.
Tip: Make sure the indentation is deep enough to hold the butterscotch filling.
- 6
Bake the cookies for 12-15 minutes, or until they are lightly golden brown.
Tip: Don't overbake, or the cookies will become too hard.
- 7
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Tip: Let the cookies cool completely before filling them with butterscotch.
- 8
To fill the cookies, melt the butterscotch chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Use a thermometer to ensure the butterscotch is melted to the correct temperature.
- 9
Spoon the melted butterscotch into the indentation of each cookie. Serve immediately.
Tip: The cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
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