These Sourdough Butterscotch Cookies are a fun twist on the classic treat! They have soft, chewy centers and a delightful hint of butterscotch that melts in your mouth.
I love making these cookies because they give my sourdough starter something to do and make my kitchen smell amazing! They are perfect for sharing or enjoying all by yourself—with a glass of milk, of course!
Key Ingredients & Substitutions
Butter: I recommend using unsalted butter for better control of the cookie’s flavor. If you’re in a pinch, you can use margarine, but the cookie’s texture might be slightly different.
Sourdough Starter: Make sure your starter is active and unfed for the best flavor. If you don’t have sourdough, you could use plain yogurt or applesauce for moisture, but it will change the taste a bit.
Butterscotch Chips: Butterscotch is the star here! If you want to switch things up, try chocolate chips, white chocolate, or even nuts for added crunch.
Flour: All-purpose flour gives a great structure. If you’re gluten-free, you could use a 1:1 gluten-free flour mix, and you’ll still enjoy the cookies!
How Do I Get the Perfect Texture for My Cookies?
The texture of your cookies is all in the mixing and baking! Start by creaming the butter and sugars until light and fluffy; this adds air and helps them rise. Don’t overmix once you add the flour—mix just until combined to keep them tender.
- Preheat your oven to 350°F (175°C) so your cookies bake evenly.
- When scooping the dough, use a tablespoon for uniform sizes; it helps them bake at the same rate.
- Watch them closely! Take them out when the edges are lightly golden for that perfect chewy texture.
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter (active, unfed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Topping:
- 1 cup butterscotch chips (plus extra for topping, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. You’ll want to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. So overall, expect to spend about 30-35 minutes from start to finish for these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper. This keeps the cookies from sticking and ensures an easy cleanup.
2. Cream the Ingredients:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This process introduces air into the butter, giving your cookies a nice, soft texture.
3. Add the Wet Ingredients:
Next, add the sourdough starter, egg, and vanilla extract to your creamed mixture. Mix everything together until it’s well combined and smooth. Don’t rush this step; mixing thoroughly helps incorporate all the flavors!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures that the baking soda is evenly distributed throughout the flour, which helps the cookies rise properly.
5. Mix it All Together:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want the dough to be blended without developing too much gluten, which can make the cookies tough.
6. Fold in the Butterscotch Chips:
Gently fold in the butterscotch chips, making sure they are evenly distributed throughout the dough. If you’re feeling generous, sprinkle a few extra chips on top of the dough balls when you place them on the baking sheet—it adds a nice touch!
7. Scoop the Dough:
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing each one about 2 inches apart. This allows room for the cookies to spread as they bake.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are just golden and the centers are set. Keep an eye on them, as every oven can vary!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This brief cooling time allows them to firm up a bit before transferring them.
10. Enjoy:
Transfer the cookies to a wire rack to cool completely. Serve them fresh and enjoy the soft, sweet taste of your homemade sourdough butterscotch cookies!
Can I Substitute the Sourdough Starter?
Yes, if you don’t have sourdough starter, you can use plain yogurt or applesauce as substitutes, but keep in mind that the flavor and texture will change slightly.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them for up to 3 months—just make sure to let them cool completely before freezing!
Can I Use Other Types of Chips?
Absolutely! Feel free to swap butterscotch chips for chocolate chips, white chocolate, or even nuts if you want to change things up. Each will give a unique flavor to your cookies!
Why Are My Cookies Flat?
Flat cookies might be due to using melted butter instead of softened butter. Make sure your butter is at room temperature. Also, check that your baking soda is fresh, as expired baking soda won’t provide the necessary lift.
