Butterscotch Refrigerator Cookies
Indulge in the buttery, caramel-like decadence of Butterscotch Refrigerator Cookies—a timeless treat that's as convenient as it is delicious! These cookies are made with a rich blend of unsalted butter, light brown sugar, and a hint of vanilla, creating the perfect balance of sweetness and warmth in every bite. The dough is shaped into logs and chilled, making it a dream for busy bakers who want a make-ahead option. Simply slice and bake for fresh, golden-edged cookies with irresistibly soft centers. Perfect for afternoon snacks, holiday trays, or anytime cravings, these versatile cookies can be stored at room temperature for up to a week or frozen for future baking adventures. With their simple preparation and classic butterscotch flavor, these cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams light brown sugar
- 50 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 320 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
Instructions
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and the egg, and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the dough in half. Shape each portion into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
When ready to bake, preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch (0.6 cm) thick rounds and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The cookies will be soft in the center but will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze the dough logs for up to 3 months for later use.
Nutrition Facts
Calories |
3874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 495.8 g | 180% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 251.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
