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Butterscotch Cookies | Eggless Butterscotch Cookies

Butterscotch Cookies are tasty, flavourful cookies made by baking a blend of flour, butterscotch, butter and sugar. Butterscotch Cookies are commonly made for Christmas and a great choice of anytime snack. Butterscotch Cookies Recipe presented here is eggless, simple and quick to bake!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings12 cookies
AuthorSharmilee J

Ingredients

  • 3/4 cup maida
  • 1/8 cup butter
  • 1/4 cup minus 2 tablespoon white granulated sugar
  • 1/4 cup buttermilk or

OR

  • 1/8 cup curd with 1/8 cup water
  • 1/2 teaspoon butterscotch essence
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup butterscotch chips

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 30mins.
  • Use a measuring spoon to take the dough, 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 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

  • Do not overbake, the biscuits will become hard. The cookies should be just golden and not browned.
  • I just refrigerate for 15 mins 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.
Nutrition Facts
Butterscotch Cookies | Eggless Butterscotch Cookies
Amount Per Serving (25 g)
Calories 85 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 83mg4%
Potassium 20mg1%
Carbohydrates 14g5%
Fiber 0.2g1%
Sugar 8g9%
Protein 1g2%
Vitamin A 74IU1%
Vitamin C 0.01mg0%
Calcium 11mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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