Butterscotch Cookies With Browned Butter Frosting
From krumkake 15 years ago
- 10 minutes to make
- Serves 1
I've been on a cookie baking frenzy lately, and this is yet another one I made today. Let's just say the people working with my husband are very happy these days - at least the ones that like cookies! This cookie is one I received from my mother many years ago - a soft cake-like texture, with or without the butterscotch chips. Read more ..the frosting is what makes them stand out. See less
Ingredients
- cookies shopping list
- 1 tablespoon vinegar shopping list
- 1 cup evaporated milk shopping list
- ½ cup butter, softened shopping list
- 1½ cups brown sugar shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 2½ cups white flour shopping list
- 1 teaspoon baking soda shopping list
- ½ teaspoon baking powder shopping list
- ½ teaspoon salt shopping list
- 1 cup butterscotch chips, optional (I like to use them) shopping list
- Browned butter frosting shopping list
- ½ cup butter (do not use margarine) shopping list
- 2½ cups powdered sugar shopping list
- about 2 to 4 tablespoons half-and-half or whole milk (may need a bit more) shopping list
- ½ teaspoon vanilla extract shopping list
How to make it
- Put vinegar in a 1 cup measuring cup and stir in the evaporated milk; set aside.
- With a mixer, beat together butter and brown sugar, then beat in eggs and extract until mixture is light and fluffy.
- In a separate bowl, mix together flour, baking soda, baking powder and salt.
- By hand, alternately stir the milk mixture and the flour mixture into the butter mixture until all ingredients are blended together well.
- Stir in the butterscotch chips, if using.
- Spray the baking sheets lightly with cooking spray.
- Drop the cookies by spoonfuls, about 2” apart, onto baking sheets.
- Bake at 350 degrees for 10 to 12 minutes, until cookies are barely browned on bottoms.
- Remove cookies from baking sheet and cool on racks or waxed paper.
- When cookies are cooled, frost and allow them to set on waxed paper until frosting sets.
- For frosting, place butter in a small saucepan (large enough to hold the powdered sugar when it is added!) over medium heat; melt the butter.
- While stirring constantly, continue to cook the butter until it becomes quite frothy and turns a very light caramel color. Be very careful not to scorch or burn the butter – you just want a slight golden color to it.
- Quickly remove the pan from the heat and add the powdered sugar and extract; stir in enough half-and-half to make it spreadable. This frosting will become firm as it sets, so add more half-and-half as needed.
The Rating
Reviewed by 8 people-
This sounds amazing, love everything about this recipe. Will you make me a batch please? Perdy Pleez? Great post my friend and a high 5.
chefmeow
in Garland loved it
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sounds yummy. I am going to bookmark this to try soon. Great post. Thanks
dragonwings647
in Duchesne loved it
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Lovely recipe!! High Five! :+D
chefelaine
in Muskoka loved it
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