Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.
The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.
Jump to:
About Butterscotch Cookies
Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.
The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!
This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.
It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.
I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.
Butterscotch Cookies Ingredients
- Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
- Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
- White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
- Buttermilk - I have used this to hold the dough and keep it soft.
- Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
- Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
- Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.
Why This Recipe Works
- This recipe is simple and eggless so anyone can try without much thinking.
- The cookies are soft inside and little crisp around the sides.
- You can prepare the dough fast and bake quickly also.
- The butterscotch flavor comes out nicely with both essence and chips.
- You can store and enjoy these cookies anytime as small snack.
Similar Recipes
How to make Butterscotch Cookies Step by Step
1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.
2.Add butterscotch essence, mix it once. Add prepared buttermilk
3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.
4.Now add this to butter sugar mixture.Beat it once to bring everything together.
5.Add butterscotch chips and fold it
6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.
7.Roll it and slightly flatten with your palms. Preheat oven at 180 deg C for 10 minutes. Meanwhile you shape all the cookies, Place them on a baking tray with butter paper lined. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 minutes itself. Carefully remove them from butter paper then cool in wire rack.
Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.
Expert Tips
- Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
- Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
- Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
- Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
- Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.
Serving and Storage
Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.
FAQS
1.Can I add in chocolate chips?
Yes, chocolate chips works too, cookies still taste good.
2.Can I skip butterscotch essence?
Yes, you can use vanilla or caramel essence instead.
3.Why did my cookies spread too much?
Maybe dough was not chilled enough, chilling helps most times.
4.Are these very sweet?
They are mild sweet, but you can reduce sugar little if you like.
5.Can I make this ahead?
Yes, either make and store it or refrigerate the dough for few hours and bake later.
If you have any more questions about this Butterscotch Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Butterscotch Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Butterscotch Cookies Recipe | Eggless Butterscotch Cookies
Ingredients
Instructions
- Prepare buttermilk by whisking curd with water, set aside.
- In a mixing bowl - beat sugar and butter together in medium speed until creamy.
- Add butterscotch essence, mix it once.
- Add prepared buttermilk. Beat it once.
- In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.
- Now add this to butter sugar mixture. Beat it once to bring everything together.
- Add butterscotch chips and fold it.
- Cling wrap it and refrigerate for at least 30 minutes.
- Use a measuring spoon to take the dough, Roll it and slightly flatten with your palms.
- Preheat oven at 180 deg C for 10 minutes.
- Meanwhile you shape all the cookies, place them on a baking tray with butter paper lined.
- Bake in preheated oven for 10-12 mins or until the edges start to brown.
- Keep an eye after 10 mins itself.
- Carefully remove them from butter paper then cool in wire rack.
- Cool down and then store in airtight container.
- Serve Butterscotch Cookies warm with a glass of milk or as a tea time snack.
Notes
- Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
- Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
- Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
- Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
- Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.
Ramya Venkat
cookies looks so crispy
Ani Paul
The last pic is the best ,nice and crispy
Rakshu
I couldnt find butterscotch essence.. Can i replace it with butterscoth flavored custard powder, if so how much qty to add and any changes to the recipe?
Sharmilee J
Custard powder will not be suitable and cant be replaced for essence.
Sankari
Very interesting recipe.
I ll try today. How much days will it be good in room temperature.
Sharmilee J
for about a week or so
Nandhita m
I have these heart and leaf shaped cookie cutters. I wanted to know if it's possible to use them with this recipe?
Sharmilee J
The dough needs to be refrigerated for an hour only then cut out cookies can be made....you can try and see
Anju
Tried this today but the cookies were not baked after 25+ mins of bake also ... Can u pls suggest what went wrong
Sharmilee J
Please check ur oven settings, the cookies get baked faster actually
Sumi
My cookies tend to be soft it's not crispy I made it according to your measurements and directions. Can you please help me with this
Sharmilee J
Was it golden on top? Did you open the door in between while baking?
Poornima Saminathan
Can i use butterscotch sauce instead of essence?
Sharmilee J
Sauce will not give that flavour also it can alter the texture of the cookies.
Deva
Hi can u plz tell the measurements of the ingredients if we use one cup of butter. Thanks