From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3
Beat in the egg and vanilla extract until well combined.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5
Stir in the butterscotch syrup and heavy cream until the dough comes together. If desired, fold in the butterscotch chips for added flavor and texture. Then, refrigerate the dough for 1 hour.
6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7
Roll the dough into 1 inch balls. Place on the prepared baking sheet, leaving at least 3 inches between each cookie.
8
Bake the cookies in the preheated oven for about 10 to 12 minutes or until the edges are lightly golden brown.
9
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10
Once fully cooled, make the butterscotch buttercream. Add the softened butter to a stand mixer. Beat until fluffy.
11
Then, add in the melted butterscotch chips. Beat until combined.
12
Sift in the powdered sugar and salt. Then, add in the extracts. Stir until light and fluffy.
13
Finally, frost each cookie once completely cooled!
My Calorie Intake
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Tips & Tricks (5)
- Brown Your Butter First 🧈Toast the unsalted butter in a pan until it turns golden brown and nutty before creaming with sugars to intensify the butterscotch flavor profile and add depth.
- Bloom Your Leavening Agents 🫧Mix baking soda and baking powder separately with a splash of vanilla extract before adding to dry ingredients to activate them and ensure perfectly risen, tender cookies.
- Chill Dough Before Baking ❄️Refrigerate your cookie dough for at least 2 hours to prevent the butterscotch chips from melting too quickly and ensure chewy centers with crispy edges.
- Double Extract Method ✨Use both vanilla extract and butter extract together, adding vanilla to wet ingredients and butter extract to the butterscotch syrup for a layered, authentic Butterbeer taste.
- Emulsify Your Butterbeer Glaze 🌟Whisk powdered sugar and heavy cream slowly while adding melted butterscotch syrup to create a smooth, glossy coating that won't crack or separate when drizzled over cooled cookies.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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