Crinkly Crackly Butterscotch Cookies
User Reviews
5
20 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
27 mins
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Total Time
47 mins
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Servings
24 cookies
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Calories
101 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Crinkly Crackly Butterscotch Cookies
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Crinkly Crackly Butterscotch Cookies are chewy, buttery cookies with a deep butterscotch flavor achieved by cooking butter until lightly browned before incorporation. Rolled in coarse sugar and baked until the exterior forms a crinkled, crackly surface, they offer a contrast between a slightly crisp crust and a tender, moist interior. A sprinkle of flaky sea salt adds a savory balance to the sweet dough.
Description
The cookies begin by melting butter over medium heat until it foams and browns slightly, developing nutty butterscotch notes. This mixture is cooled before brown sugar and vanilla are added, then eggs and leavening agents are incorporated to form a smooth dough. Flour is folded in carefully to maintain tenderness.
Before baking, the dough is rolled in coarse sugar such as demerara or turbinado, producing a crunchy sugar crust that cracks as the cookies spread and bake. Sprinkled flaky sea salt contributes a bright, slightly savory contrast to the sweet, rich dough.
Baked at 375°F on parchment-lined sheets, the cookies develop a chewy texture with crinkled crackly tops. These cookies work well as a snack or dessert when you want a deeper caramel-like flavor and textured bite.
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Ingredients
- 12 tablespoons butter I use salted, 1 ½ sticks
- 1¾ cups dark brown sugar packed
- 1 egg large
- 1 egg yolk
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2⅓ cups all-purpose flour
- demerara sugar for rolling, or Turbinado sugar or raw sugar
- sea salt for sprinkling (I use Maldon, flaky
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Heat the butter in a medium-size heavy duty sauce pan over medium heat until it’s melted and starts to make a sizzling noise. Cover the pan with the lid vented and continue cooking until the sizzling sound reduces and the butter begins to foam. Swirl the pan occasionally to redistribute the butter.
- Remove the lid at this point and watch carefully. As soon as the foam starts to begin turning golden in spots and the butter takes on a nutty aroma, remove the pot from the heat at swirl the pan to move the butter around.
- Add the brown sugar and vanilla and stir well to combine. It will look wet and grainy and it’s okay if the butter looks a bit separated at this point. Allow this mixture to cool for 5 minutes, stirring occasionally, before proceeding.
- Whisk in the egg and egg yolk until the mixture is smooth then add the baking soda, salt and baking powder. Stir until well combined.
- With a sturdy spatula or wooden spoon, add 2 cups of the flour and stir until combined. Add the remaining ⅓ cup flour and stir, scraping the sides and bottom of the bowl, just until the flour is incorporated. The dough will be thick.
- Scoop up the cookies in 1½-2 tablespoon scoops. Roll the scoops into balls then roll them in the sugar to coat. Scoop and roll the dough balls for both sheets right away as the dough will get stiffer as it cools down.
- Place the the rolled balls on the two baking sheets, spacing 2-inches apart. Sprinkle each ball with a little flaky sea salt, if desired. Bake the first pan for 11-14 minutes until the cookies are puffed and cracked and the edges are just beginning to brown a bit. Be careful to not overbake. Repeat with the second pan. Sprinkle with a little more flaky sea salt, if desired.
- Allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
- Follow browning the butter carefully to develop butterscotch flavor without burning, stirring to redistribute heat.
- Allow the butter-sugar mixture to cool before adding eggs to prevent cooking them prematurely.
- Use coarse sugars like demerara or turbinado for rolling to achieve the signature crunchy crackly exterior.
- Sprinkle flaky sea salt after rolling for added flavor contrast and texture.
- See the original recipe's additional tips for detailed browning and mixing techniques to optimize texture.
Nutrition Information
Show Details
Serving
35g
Calories
101kcal
(5%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
30mg
(10%)
Sodium
125mg
(5%)
Potassium
21mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
196IU
(4%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 35g | |
| Calories | 101kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 125mg | 5% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 196IU | 4% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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