Frosted Butterscotch Cookies
Indulge in the perfect balance of rich, buttery sweetness with these Frosted Butterscotch Cookies! Featuring a soft and chewy texture, these cookies are packed with golden butterscotch chips and crowned with a luscious homemade vanilla buttercream frosting. Easy to whip up in just 30 minutes, this recipe combines classic pantry staples for a crowd-pleasing treat. The light, fluffy frosting, enhanced with a pinch of salt, beautifully complements the caramelized flavors of the cookies, making them an irresistible dessert or snack. Perfect for holidays, bake sales, or simply satisfying your sweet tooth, these frosted cookies will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup butterscotch chips
- 0.5 cup unsalted butter for frosting
- 2 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon pure vanilla extract for frosting
- 1 pinch salt for frosting
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
Stir in the butterscotch chips until evenly distributed throughout the dough.
Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake; the centers should still look slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the unsalted butter until creamy. Gradually mix in the powdered sugar, alternating with the heavy cream (or milk), until smooth and spreadable.
Stir in the vanilla extract and a pinch of salt to enhance the flavor.
Once the cookies are completely cool, spread the frosting over the tops using a small offset spatula or the back of a spoon.
Let the frosting set for a few minutes before serving. Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.3 g | 461% | |
| Saturated Fat | 232.8 g | 1164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 878.0 g | 319% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 609.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 520 mg | 40% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 985 mg | 21% | |
*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.
