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Butterscotch Cookies Using Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Butterscotch Extract Water Soluble
Author:
Dolce Flav
Servings
24
Prep Time
15 minutes
Cook Time
14 minutes
These soft, chewy Butterscotch Cookies are made by creaming butter with sugar, then mixing in eggs, brown sugar, and Butterscotch Extract for a rich caramel-like flavor. Flour, baking soda, and salt provide structure, while optional butterscotch chips boost the flavor and texture. The dough is scooped onto a baking sheet, baked until golden, and cooled to perfection. These cookies are irresistibly soft in the center with slightly crisp edges and deliver a strong, buttery butterscotch aroma in every bite.
Ingredients
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1 large egg
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1 tsp Butterscotch Extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup butterscotch chips (optional)
Directions
1. Preheat Oven & Prep Pan
Preheat the oven to 350°F (177°C).
Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter & Sugars
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
3. Add Egg & Flavoring
Mix in the egg and Butterscotch Extract until smooth and combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix dry ingredients into the wet ingredients until fully incorporated.
5. Add Butterscotch Chips (Optional)
Fold in butterscotch chips for extra flavor and texture.
6. Scoop & Bake
Use a cookie scoop or spoon to place rounded dough balls onto the prepared baking sheet, leaving 2 inches between cookies.
Bake for 12–14 minutes, or until edges are lightly golden but centers remain soft.
7. Cool & Serve
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use salted butter?
Yes, but reduce added salt in the recipe to 1/8 tsp.
2. Can I use vanilla extract instead of Butterscotch Extract?
Yes, but the distinct butterscotch flavor will be less prominent.
3. How do I make the cookies softer?
Slightly underbake them and store in an airtight container.
4. Can I freeze the dough?
Yes, for up to 3 months. Thaw in the refrigerator before baking.
5. Can I add chocolate chips instead of butterscotch chips?
Yes, chocolate complements the butterscotch flavor nicely.
6. Why are my cookies flat?
Butter may be too soft or oven temperature too low. Chill dough briefly if needed.
7. Can I make mini cookies?
Yes, bake for 8–10 minutes instead of 12–14 minutes.
8. How long do the cookies last?
Store in an airtight container at room temperature for up to 5 days.
9. Can I add nuts?
Yes, chopped pecans or walnuts pair beautifully with butterscotch.
10. How do I get chewy edges with soft centers?
Bake until edges are golden but centers are slightly underdone, then cool on the sheet before transferring.