I have found the perfect cookie! Unfortunately, by the time I was done tweaking the recipe, it was no longer a sugar cookie. It was a sugared butterscotch cookie with a sea salt sprinkle. It’s just lovely though, even if it doesn’t fulfill my sugar cookie hunt.
Remember the Amish Sugar Cookie recipe I posted at the beginning of my Sugar Cookie Quest post? Well, this is the recipe I started with. The original cookies were good. They were very good–but they weren’t the ultimate sugar cookie. They had a pretty good texture, even if they were a little on the soft and crumbly side. They were pleasantly sweet, but maybe just a little bland. I’m going to give the original recipe 4 out of 5 stars. Were they worth my time? Yes. Will I make them again? No.
Will I make the Sugared Butterscotch cookies with sea salt again? Absolutely! The recipe is posted at the bottom of the page, using the Amish Sugar Cookie recipe as a starting point. Let’s get started!
- 1 cup butter, softened
- 1 cup vegetable oil (I used coconut)
- 1 cup sugar
- 1 cup confectioners’ sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 tsp nutmeg (I might add a little more next time)
- 1/2 bag butterscotch chips
- sea salt (optional)
1. Cream your butter, oil, and sugars together. Add in your eggs and vanilla extract. In a separate bowl, blend the flour, soda, cream of tartar, and nutmeg. Gradually mix into your wet ingredients.
2. Divide the dough in half. Form two logs, and wrap in cling wrap. Refrigerate for about an hour.
3. Set your oven to 375 degrees F. Cut an inch-thick slice off one of the logs. Cut into four equal pieces, and then gently roll into a ball. Roll the ball in sugar, and then place on a cookie sheet. Do not press the cookie flat. Decorate the cookies with butterscotch chips. You could also mix them into the dough if you prefer. If you like, you can sprinkle each cookie with a little sea salt.
4. Bake for 8 – 10 minutes, or until very lightly browned on the bottom. Be careful not to overcook–do not let them brown on the edges. Let the cookies sit for 1 minutes, and then transfer them to cooling racks.