Tuesday, October 25, 2011

Butterscotch Rolled Cookies

103I’ve made these cookies since I was a little girl.  They are, I think, the perfect “cut-out” cookie.  Not teeth-hurting sweet, with gobs of shortening, and not so spicy like gingerbread.  Just the perfect in-between.

Here’s what you need:
2 2/3 cup (or one bag) of granulated brown sugar
1 tsp salt
1 cup butter
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp soda
1/2 tsp. cinnamon

Make sure you buy granulated brown sugar!  It’s quite different from plain.024

Mix sugar, salt and butter in a large mixing bowl. 
Beat eggs and vanilla into mixture until light and fluffy.
Sift together flour, baking powder, soda and cinnamon, and gradually blend into sugar ingredients.
Chill well.  (About an hour at least.)
Roll dough out on well floured surface.  Cut into shapes.
Bake on lightly sprayed cookie sheets at 350 for 8-10 minutes.
Yield: 4-8 dozen depending on shapes.

Here’s the glaze I like to use:

Blend until smooth:
3 cups confectioners sugar
2 slightly beaten egg whites
2 TBS melted butter
1/4 tsp. vanilla extract

Add a little water if you want it thinner (my favorite), or add more sugar for thicker glaze.


  1. I would love to try these! However, I am having a hard time finding the granulated brown sugar. Where do you get yours? We do not have a Meijer here so I am hoping it can be found somewhere else! Thank you.

  2. Thanks for sharing these, Sarah. They look great!

  3. I wonder the same thing. I cannot find granulated brown sugar. What if I used half granulated white sugar with half regular brown sugar?

  4. I made these and shared it here: http://dinnersandthings.blogspot.com/2011/12/christmas-cookies-and-frosting.html
    They were a hit with my family! Thanks so much!


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