A fantastic follow-up to a classic pecan pie.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- ¾ cup butter, cubed, at room temperature
- ¾ cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 2 tablespoons maple syrup
- 2 tablespoons sour cream
- 2 teaspoons vanilla butter and nut flavoring
- ½ teaspoon pumpkin pie spice
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 2 tablespoons white sugar, or as needed
Instructions
- Beat butter, brown sugar, and white sugar together in a large bowl until creamy using an electric mixer. Add egg, maple syrup, sour cream, vanilla butter and nut flavoring, and pumpkin pie spice. Beat again until combined. Add baking soda and slowly mix in flour, 1/2 cup at a time; dough will be sticky.
- Chill dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour 2 tablespoons white sugar into a shallow bowl. Roll dough into walnut-sized balls using your hands, roll balls in sugar, and place on an ungreased cookie sheet. Flatten each cookie slightly using your palm, and leave space between each, as cookies will spread during baking.
- Bake in the preheated oven until edges are golden brown, 8 to 10 minutes. Cool on a rack.
- These cookies are great served warm with butterscotch sauce drizzled over them in the winter, or with vanilla ice cream mixed with butterscotch chips sandwiched between 2 cookies in the summer for a butterbeer ice cream sandwich!
- If you’d like to shape them, chill the dough in the fridge for a full hour instead of 30 minutes, then roll out as you would sugar cookies, cut shapes as desired with cookie cutters, and sprinkle with sugar before baking.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 152 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe as written. They were good, even for someone who doesn’t like butterscotch. I do suggest chilling them for a full hour if you plan on making them into ice cream sandwiches. That way the cookies will be less likely to crumble. These cookies are the perfect addition to any Harry Potter themed party.