Soft + Crisp Crinkled Butterscotch Cookies

September 2, 2018

These Soft + Crisp Crinkled Butterscotch Cookies are truly my newest favorite flavor of cookies. Unlike standard cookies, these small handheld favorites are full of bold buttery and sweet butterscotch flavors—which work perfectly together. In addition, they are slightly crinkled in look and comes thinly crispy and makes for a real obsession. 

Soft + Crisp Crinkled Butterscotch Cookies

I’ve grown to enjoy making cookies lately.

If you’ve been following Orchids + Sweet Tea for some time, then you’ve heard me mention that I once hated making cookies because they never turned out right.

But now that I’ve mastered them (for the most part), I find them pretty easy to make. My, how the tables have turned, right? Haha.

Since I’ve began selling these cookies, they have truly hit it off! They’re EXTREMELY popular!

So, I figured that I would share my recipe with you all so that you could share the same love for them that I and others have thus far.

Soft + Crisp Crinkled Butterscotch Cookies

Similar to these Oversized Crinkled Chocolate Chip Butterscotch Cookies, these cookies have a great crispness to them, yet they are so soft in the middle.

They’re just perfect!

And then you have these Perfect Dairy-Free Chocolate Chip Cookies, which there isn’t much that can be said–they are JUST AS PERFECT too! Super soft, chewy, and completely dairy-free, these cookies make for a great sweet treat for breakfast, lunch, or dinner.

Soft + Crisp Crinkled Butterscotch Cookies

However, if you’re looking for some other great cookie flavors, besides chocolate chip, you can try these delicious recipes (some of which are dairy-free, vegan, etc.):

Growing up, I loved butterscotch candy, so this was right up my alley. But who knew that butterscotch cookies could taste this amazing?

Well, my friend—-it’s ADDICTING!

This variation of a cookie is such genius idea and while it can be intimidating to execute due to the process of getting them done right, it definitely is worth the try.

Soft + Crisp Crinkled Butterscotch Cookies

THE SECRET TO THESE CHEWY + CRISP COOKIES?

The banging process.

The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.

Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!

Combining this “crinkling” process with the flavor combo of brown butter and pecans is like Heaven on Earth with each bite.

WHO CREATED THIS BANGING METHOD, EXACTLY?

I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?

Super soft + chewy inside.

Crisp, crunchy outside.

Minimal ingredients.

Easy steps.

Melts in your mouth.

Loaded with butterscotch flavor.

Delicious with EVERY. SINGLE. BITE.

Soft + Crisp Crinkled Butterscotch Cookies

Now, let’s dig into this recipe, shall we?

You first start by adjusting your oven rack to the middle of the oven and lining your two baking sheets with parchment paper.

Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, and sea salt and set aside.

Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the unsalted butter until creamy and add both sugars, beating on medium speed until fluffy, about 2-3 minutes.

Turn the mixer on low-speed and add the egg, vanilla extract, and 2 Tbsps of water, until well combined. Be sure to scrape the bottom and sides if needed.

Still on low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so.

Next, add the butterscotch chips, until fully incorporated into the batter. about 1 minute.  Be careful not to over-mix.

Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.

In the meantime, preheat oven to 350 degrees Fahrenheit.

Once chilled, form cookie dough balls, about 1 Tbsp each (using a standard cookie scoop OR spoon), and line them up on each baking sheet. **NOTE: I placed 6 cookie dough balls on each baking sheet to avoid them from touching once they spread and flatten.**

Place cookies in oven and bake for 10 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**

At 10 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. **Do this process for both baking sheets.** Then 3 minutes later, repeat the process again, doing so another time after 3 minutes again. **NOTE: You should bang baking sheets a total of 3 x’s for each baking sheet.**

Once cookies have baked for a total of 16-18 minutes, remove them from oven and let cool until fully set before removing them from baking sheet.

Repeat same steps with each round of cookies until batter is complete. Wallah!

To serve, grab a handful of cookies and a glass of your favorite milk (mine was non-dairy of course!) and enjoy!

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Soft + Crisp Crinkled Butterscotch Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Soft + Crisp Crinkled Butterscotch Cookies

Soft + Crisp Crinkled Butterscotch Cookies

Soft + Crisp Crinkled Butterscotch Cookies

Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
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Ingredients

  • 2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsalted butter, room temperature (I use Land O'Lakes; That's 2 sticks!)
  • 1 1/2 cups organic pure cane sugar (I use Wholesome Sweets)
  • 1/4 cup organic brown sugar (I use Sugar in the Raw)
  • 1 large organic egg, room temp. (I use Organic Valley)
  • 1 1/2 tsps vanilla extract
  • 1 1/2 cups butterscotch baking chips

Instructions

  • You first start by adjusting your oven rack to the middle of the oven and lining your two baking sheets with parchment paper.
  • Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, and sea salt and set aside.
  • Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the unsalted butter until creamy and add both sugars, beating on medium speed until fluffy, about 2-3 minutes.
  • Turn the mixer on low-speed and add the egg, vanilla extract, and 2 Tbsps of water, until well combined. Be sure to scrape the bottom and sides if needed.
  • Still on low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so.
  • Next, add the butterscotch chips, until fully incorporated into the batter. about 1 minute. Be careful not to over-mix.
  • Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
  • In the meantime, preheat oven to 350 degrees Fahrenheit.
  • Once chilled, form cookie dough balls, about 1 Tbsp each (using a standard cookie scoop OR spoon), and line them up on each baking sheet. **NOTE: I placed 6 cookie dough balls on each baking sheet to avoid them from touching once they spread and flatten.**
  • Place cookies in oven and bake for 10 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
  • At 10 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. **Do this process for both baking sheets.** Then 3 minutes later, repeat the process again, doing so another time after 3 minutes again. **NOTE: You should bang baking sheets a total of 3 x’s for each baking sheet.**
  • Once cookies have baked for a total of 16-18 minutes, remove them from oven and let cool until fully set before removing them from baking sheet.
  • Repeat same steps with each round of cookies until batter is complete. Wallah!
  • To serve, grab a handful of cookies and a glass of your favorite milk (mine was non-dairy of course!) and enjoy!
  • Bon Appetit!

Tips & Tricks

STORAGE: Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks). Can be frozen for 4-5 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Soft + Crisp Crinkled Butterscotch Cookies.

 

ORCHIDS + SWEET TEA

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  1. Oh my goodness, the oatmeal plus butterscotch combination is absolutely to die for. They go SO well together. Seriously the perfect cookie. My favorite is one with a mug of tea on a rainy afternoon!

  2. These are incredible! I have a few people in my family who don’t like chocolate (so weird), and I love to find non-chocolate cookie recipes for them. I love the tip about “banging” the cookies!