Go Back
+ servings
5 from 8 votes
Crinkly Crackly Butterscotch Cookies
Prep Time
20 mins
Cook Time
27 mins
Total Time
47 mins
 

With a crisp, crinkly, crackly exterior, chewy interior (and free printable gift labels), these easy Butterscotch Cookies are always a huge hit!

Course: Cookies, Dessert/Cookies, Snacks
Cuisine: American
Keyword: Butterscotch Cookies, Easy Butterscotch Cookies
Servings: 24 cookies
Calories: 101 kcal
Author: Chris Scheuer
Ingredients
  • 12 tablespoons butter I use salted, 1 ½ sticks
  • cups dark brown sugar packed
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 2⅓ cups all-purpose flour
  • Demerara or Turbinado or raw sugar for rolling
  • flaky sea salt for sprinkling (I use Maldon)
Instructions
  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. Heat the butter in a medium-size heavy duty sauce pan over medium heat until it’s melted and starts to make a sizzling noise. Cover the pan with the lid vented and continue cooking until the sizzling sound reduces and the butter begins to foam. Swirl the pan occasionally to redistribute the butter.

  3. Remove the lid at this point and watch carefully. As soon as the foam starts to begin turning golden in spots and the butter takes on a nutty aroma, remove the pot from the heat at swirl the pan to move the butter around.

  4. Add the brown sugar and vanilla and stir well to combine. It will look wet and grainy and it’s okay if the butter looks a bit separated at this point. Allow this mixture to cool for 5 minutes, stirring occasionally, before proceeding.

  5. Whisk in the egg and egg yolk until the mixture is smooth then add the baking soda, salt and baking powder. Stir until well combined.
  6. With a sturdy spatula or wooden spoon, add 2 cups of the flour and stir until combined. Add the remaining ⅓ cup flour and stir, scraping the sides and bottom of the bowl, just until the flour is incorporated. The dough will be thick.
  7. Scoop up the cookies in 1½-2 tablespoon scoops. Roll the scoops into balls then roll them in the sugar to coat. Scoop and roll the dough balls for both sheets right away as the dough will get stiffer as it cools down.

  8. Place the the rolled balls on the two baking sheets, spacing 2-inches apart. Sprinkle each ball with a little flaky sea salt, if desired. Bake the first pan for 11-14 minutes until the cookies are puffed and cracked and the edges are just beginning to brown a bit. Be careful to not overbake. Repeat with the second pan. Sprinkle with a little more flaky sea salt, if desired.

  9. Allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Adapted from Simply Recipes

Nutrition Facts
Crinkly Crackly Butterscotch Cookies
Amount Per Serving (35 g)
Calories 101 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 30mg10%
Sodium 125mg5%
Potassium 21mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 196IU4%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.