January 20, 2020
Frosted Butterscotch Cookies
You are going to absolutely fall in LOVE with these cookies. If you are anything like me, you have a sweet tooth. These cookies are the cure! Even though I have been trying to be a little more cautious of what I eat lately, I do think we need to treat ourselves every once in a while.
The first time I had these cookies was over Christmas a couple years ago and I have been in love ever since. There is something about how they just melt in your mouth and are so light and fluffy. Once you ice these cookies, you are going to want to hide them from the rest of your family!
FYI, the frosting is the KEY to this recipe 🙂
Let me walk you through the process.
- (1/2 cup) Unsalted Butter
- (1 1/2 cup) Brown Sugar (will add the caramel flavor)
- (1 tsp) Vanilla
- (2 1/2 cup) Flour (all-purpose flour works great for this recipe)
- (1 tsp) Baking Soda
- (1/2 tsp) Baking Powder
- (1/2 tsp) Salt
- (1 cup) Sour Cream
- 2 Eggs (adds moisture and richness in the cookies)
- (1 stick) Unsalted Butter
- (2 tsp) of Vanilla
- (5 tablespoons) Milk
- (2 1/2 cup) Powdered Sugar
The Cookie Process
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Servings: 24 Cookies
- Measure out the dry ingredients, set aside
- Cream together the butter and sugar
- Add the egg and vanilla, mix again
- Add the dry ingredients and mix to combine
- Drop by teaspoons onto a cookie sheet lined with parchment paper
- Bake for about 12 minutes @ 365 degrees F, remove and allow to cool completely
- Make the brown butter and the frosting
- Frost the cookies and top with sprinkles if desired! Sugar crystals work best for this type of cookie!
- Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners’ sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
- Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.
- Although you may be tempted to use margarine, make sure to use the good stuff i.e real butter (that’s where you get your butterscotch flavor)!
- Use a light-colored pan because as the butter goes from yellow to golden, to a toasty brown you’ll be able to see the color change better.
- The butter can go from perfect golden brown to burnt in an instant – keep an eye on it and don’t leave it unattended. You want the butter to be a perfect golden brown!
- Using a stand mixer (wisk or wisk attachment), beat the vanilla and powdered sugar. Slowly add the brown butter. Beat until light and fluffy.
I have fallen in love with these cooking utensils. First off, they are beautiful and simplistic in design. Second, they are inexpensive! I purchased the Brandless set over the summer and I am still in LOVE. They have held up well and they match my decor in my kitchen so well! Below, you will see pictures of what I use to bake–underneath each picture, you will find the link that will take you directly to the product! If you have used any of these products or purchase the in the future, leave a comment and let me know what you think!
As always, let me know what you think! Take a picture if you make these cookies and comment below or tag me on Facebook/Instagram @angietorreswilson.