Butterscotch Cookies are chewy, thin cookies that are full of flavor. This recipe was originally published in the 1930’s, making it a classic!
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
I grew up loving butterscotch desserts. My mom would make butterscotch pie and my mother-in-law makes these delicious butterscotch brownies. These cookies are a new favorite with their amazing texture and flavor.
Old Fashioned Butterscotch Cookie Recipe
This recipe was first published in the 1930’s cookbook called Bag Full Of Recipes from Imperial Sugar. I love the history behind the cookbook and recipes in general. It’s so fun to look back and see how recipes were written, what type of ingredients were popular and what people enjoyed eating.
I love serving these cookies with a glass of milk or a scoop of ice cream on the side.
Brown Sugar – I love to use Dixie Crystals Light Brown Sugar.
Shortening – For these cookies, we use shortening instead of butter.
Cream of Tartar
Chopped Walnuts – Feel free to use your favorite nut like chopped pecans or peanuts.
HOW TO MAKE BUTTERSCOTCH COOKIES
This recipe does call for the dough to chill so make sure to allow for that extra time.
- Begin by creaming together brown sugar and shortening.
- Mix in eggs and vanilla.
- In a separate bowl, whisk together flour, cream of tartar, baking soda and salt.
- Gradually add flour mixture into sugar mixture.
- Fold in chopped nuts.
- Let the dough chill for a few hours before rolling out.
- Roll the dough out flat to about 1/4 inch thick. Use a biscuit cutter or circle cookie cutter to cut out cookie shapes.
- Place the cookies on a baking sheet lined with parchment paper or silicone baking mat and bake for approximately 7 minutes.
TIPS FOR DELICIOUS COOKIES
- Roll out on a lightly floured surface so dough doesn’t stick.
- Bake until edges are just slightly golden.
- Let cool on a wire rack.
CAN I FREEZE THESE COOKIES?
Yes, you can freeze these chewy butterscotch cookies. Let them completely cook and then wrap tightly in plastic wrap and then place in a freezer safe bag or container. When ready to eat, let thaw at room temperature.
I am sharing the recipe over at Imperial Sugar today.
Click on Butterscotch Cookies to get full printable recipe.
MORE COOKIES YOU MIGHT ENJOY
- Lemon Cake Mix Cookies – Only a few ingredients are needed for these lemony cookies.
- Chocolate Oreo Cookies – Chocolate cookies filled with chunks of Oreo Cookies.
- Chewy Oatmeal Cookies – Chewy cookies filled with cinnamon and oatmeal.
- Ginger Cookies – Always a huge hit, these ginger cookies are a favorite.