Ingredients for Frosted Butterscotch Cookies
- 3 cups all-purpose flour
- Baking Soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Brown Sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- Walnuts
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How to Make Frosted Butterscotch Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the chopped nuts (if using).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, prepare the frosting:
- In a medium saucepan, melt the butter over medium-low heat. Continue to cook, stirring frequently, until the butter turns a light golden brown color (be careful not to burn it).
- Remove from heat and let cool slightly.
- Gradually add the sifted powdered sugar to the browned butter, mixing until smooth.
- Stir in the vanilla extract and hot water, one teaspoon at a time, until the frosting reaches a spreadable consistency.
- Once the cookies are completely cool, frost generously with the browned butter frosting. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
53g
Fat
13g
Carbs
8g
