Butterscotch cookies are a classic cookie that always makes me think of the store-bought kind that come in seasonal boxes.
Need more seasonal baking ideas? Verify Candy Archive.
- softened butter
- white granulated sugar
- vanilla extract
- All-purpose flour
Cookie Butter Directions:
This dough is very easy. Separate the dry ingredients from the wet, then mix. But the real “trick” to this is to freeze the dough before baking. You can do this in several different ways.
If you want simple/plain butter cookies, I recommend freezing the dough in a log shape. This way you can simply cut the cookies off the log before baking.
If you want to shape or press buttercream cookies, like in these photos, do so before freezing. You can freeze for 30 minutes or overnight before baking with this method.
Tips for making butter cookies:
- The dough will be soft before freezing, so if you are rolling it to make cut-out shapes (like in these photos), be sure to use more flour than the recipe card calls for. This will be for dusting the surface and screw.
- used Cookie stamps to create designs.
- You can also use a file Cookie pressure gun or cookie stamp roller to create designs.
- Another traditional method is to pipe the dough using large pastry tips. I do not recommend this method. Even if your dough is very soft, doing it this way requires a lot of hand strength. It might work great for some, but I’ve never had success with it.
Other holiday baking recipes:
If you’re looking for more recipes to bake this season, try these out!
Are butter cookies the same as shortbread?
They’re very similar, so if you like one, you’ll likely enjoy the other. However, butter cookies are softer and the dough contains more sugar.
What is the best butter for cookies?
Unsalted butter is usually what recipes call for unless otherwise stated. This allows you to control the amount of salt added to the recipe overall.
Why are my butter cookies dried out?
Dry cookies usually mean adding a lot of flour. Double check the recipe to make sure you are using the correct amount of flour.
For more recipes like these, don’t forget to subscribe!
Get creative ideas for recipes, crafts, decor, and more right in your inbox!
In a medium to large mixing bowl, mix the butter and sugar together.
Add egg yolks and vanilla extract.
Add flour and salt. My heart until a soft dough is formed.
If you don’t plan to shape or press the cookies, roll the dough into a log shape and cover with plastic. Freeze it for at least 30 minutes, and up to overnight.
If you want to shape or press cookies, roll out the dough on a lightly floured surface and do so. Place it on a lined baking tray afterwards. Then freeze for at least 30 minutes and up to overnight.
Bake at 350°F for 8-10 minutes, until edges begin to brown.
Note: Feeding is calculated automatically, using Spoonacular, for your convenience. Where applicable, we recommend using your own nutrition accounts.