Best Ever Butterscotch Cookies Recipe

Name: Best Ever Butterscotch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vinegar; 1 cup evaporated milk (about); 1/2 cup butter or 1/2 cup margarine; 1 1/2 cups brown sugar, firmly packed; 2 large eggs; 1 teaspoon vanilla; 2 1/2 cups sifted flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2/3 cup chopped nuts; 60 walnut halves or 60 pecan halves; Brown Butter Frosting; 1/2 cup butter; 2 cups sifted confectioners' sugar; 2 -4 tablespoons boiling water

Servings: persons

1 tablespoon vinegar
1 cup evaporated milk (about)
1/2 cup butter or 1/2 cup margarine
1 1/2 cups brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla
2 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup chopped nuts
60 walnut halves or 60 pecan halves
Brown Butter Frosting
1/2 cup butter
2 cups sifted confectioners' sugar
2 -4 tablespoons boiling water

1
Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
2
Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
3
Beat in eggs & vanilla blending thoroughly.
4
Stir together dry ingredients.
5
Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
6
Stir in chopped nuts.
7
Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
8
Bake at 350u00b0F for 10-12 minutes or till lightly browned and barely firm to touch.
9
Remove from baking sheets; cool on racks.
10
When cool, spread with frosting and press a walnut or pecan half into each cookie.
11
Frosting: Melt butter in a small sacepan.
12
Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
13
Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
14
Beat until smooth & of spreading consistency.

12301

kcal

Calories

1184

Fat

452

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon vinegar, 1 cup evaporated milk (about), 1/2 cup butter or 1/2 cup margarine, 1 1/2 cups brown sugar, firmly packed, and more.

Yes, Best Ever Butterscotch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Best Ever Butterscotch Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions