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You are here: Home / butterscotchchips / Eggless Butterscotch Cookies Recipe

Eggless Butterscotch Cookies Recipe

November 17, 2016 by Sharmilee J 15 Comments

Eggless Butterscotch Cookies Recipe

I was always looking for cookies that are buttery,soft and has a cracked top and this recipe is a keeper.The original recipe had choco chips and raisins,I replaced it with butterscotch chips modifying the recipe a bit and the cookies were superhit.The cookies were crunchy with a buttery flavour in each bite and the butterscotch flavour added more dept and essence.If you like butterscotch flavour then this recipe is a must try for you! Actually butterscotch chips should be just like chocochips with a melt in the mouth texture but the ones we get here are different, they have a nutty texture which also tastes good,we love it a lot so buy it quite often.

These are eggless and super simple to bake, so do try this and let me know..I am waiting! 🙂

Eggless Butterscotch Cookies Recipe

Eggless Butterscotch Cookies Recipe

Preparation Time:15 mins | Cooking Time : 15 mins | Makes:15 small sized cookies
Recipe Category: Snack | Recipe Cuisine: Indian

Maida – 3/4 cup
Butter – 1/8 cup
White Granulated Sugar – 1/4 cup minus 2 tbsp
Buttermilk – 1/4 cup(Curd – 1/8 with water)
Butterscotch Essence – 1/2 tsp
Baking Soda – 1/4 tsp
Salt – 1/8 tsp
Butterscotch Chips – 1/4 cup

Method:

  1. Prepare buttermilk by whisking curd with water,Set aside.In a mixing bowl – beat sugar and butter together in medium speed until creamy.How to make Eggless Butterscotch Cookies Recipe - Step1
  2. Add butterscotch essence,mix it once.Add prepared buttermilk.
    How to make Eggless Butterscotch Cookies Recipe - Step2
  3. Beat it once.In another mixing bowl add together maida,salt and baking soda,whisk it for even mixing.
    How to make Eggless Butterscotch Cookies Recipe - Step3
  4. Now add this to butter sugar mixture.Beat it once to bring everything together.
    How to make Eggless Butterscotch Cookies Recipe - Step3
  5. Add butterscotch chips and fold it.
    How to make Eggless Butterscotch Cookies Recipe - Step4
  6. Cling wrap it and refrigerate for atleast 30mins.Use a measuring spoon to take the dough,
    How to make Eggless Butterscotch Cookies Recipe - Step4
  7. Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10mins.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 wirerack.
    How to make Eggless Butterscotch Cookies Recipe - Step4

Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.

Eggless Butterscotch Cookies Recipe

My Notes:

  • Do not overbake, the biscuits will become hard.The cookies should be just golden and not browned.
  • I just refrigerate for 15mins as I wanted my cookies to spread out.
  • These cookies spread out so arrange them accordingly leaving enough space between each cookie.
  • You can replace butterscotch chips with choco chips and replace butterscotch essence with vanilla essence.
  • Refrigerating the dough for a while avoids spreading of cookies while getting baked.
  • I got around 15 small sized cookies.
  • If the dough is too sticky then grease the butter paper.I did not grease as there was no need.
  • The baking timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take 15 mins to get baked fully, so adjust the timing accordingly.
  • The cookies were too sweet for my tastebuds, but mittu didn’t complain.

Eggless Butterscotch Cookies Recipe

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Filed Under: butterscotchchips, Eggless Baking, Eggless Cookies, RandomPosts, Recent Posts

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Reader Interactions

Comments

  1. Ramya Venkat says

    November 18, 2016 at 3:50 am

    cookies looks so crispy

    Reply
  2. Ani Paul says

    November 18, 2016 at 9:56 am

    The last pic is the best ,nice and crispy

    Reply
  3. Rakshu says

    February 13, 2017 at 4:03 pm

    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?

    Reply
    • Sharmilee J says

      March 1, 2017 at 10:01 pm

      Custard powder will not be suitable and cant be replaced for essence.

      Reply
  4. Sankari says

    March 22, 2017 at 11:14 am

    Very interesting recipe.
    I ll try today. How much days will it be good in room temperature.

    Reply
    • Sharmilee J says

      March 24, 2017 at 6:50 am

      for about a week or so

      Reply
  5. Nandhita m says

    November 21, 2017 at 2:06 pm

    I have these heart and leaf shaped cookie cutters. I wanted to know if it’s possible to use them with this recipe?

    Reply
    • Sharmilee J says

      December 1, 2017 at 9:08 am

      The dough needs to be refrigerated for an hour only then cut out cookies can be made….you can try and see

      Reply
  6. Anju says

    February 16, 2018 at 10:01 pm

    Tried this today but the cookies were not baked after 25+ mins of bake also … Can u pls suggest what went wrong

    Reply
    • Sharmilee J says

      April 26, 2018 at 9:50 am

      Please check ur oven settings, the cookies get baked faster actually

      Reply
  7. Sumi says

    September 23, 2018 at 4:43 pm

    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

    Reply
    • Sharmilee J says

      November 5, 2018 at 10:08 am

      Was it golden on top? Did you open the door in between while baking?

      Reply
  8. Poornima Saminathan says

    December 21, 2018 at 1:15 pm

    Can i use butterscotch sauce instead of essence?

    Reply
    • Sharmilee J says

      January 3, 2019 at 10:22 am

      Sauce will not give that flavour also it can alter the texture of the cookies.

      Reply
  9. Deva says

    October 17, 2019 at 4:27 pm

    Hi can u plz tell the measurements of the ingredients if we use one cup of butter. Thanks

    Reply

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