
Butterscotch Cookies Using Extract
Dolce Flav
24
15 minutes
14 minutes
Butterscotch Extract Water Soluble
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
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp Butterscotch Extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 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.