These Sourdough Butterscotch Cookies are a tasty treat that combines the chewy goodness of sourdough with sweet butterscotch chips. Perfect for any cookie lover!
I love how easy these are to whip up, and the sourdough adds a nice twist that surprises everyone. Plus, who can resist that gooey butterscotch goodness? Yum! 😍
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness in your cookies. If you’re out, you can substitute with margarine, but the flavor may change slightly.
Sourdough Starter: The sourdough adds a unique flavor and soft texture. If you don’t have starter, you can use 1/2 cup of applesauce or yogurt as a substitute, but the taste will be different.
Butterscotch Chips: These are the stars of the show! If you can’t find them, chocolate chips or peanut butter chips can also be delicious alternatives.
Flour: All-purpose flour works great here, but for a gluten-free option, you can use a 1:1 gluten-free baking mix instead.
How Do I Get the Perfect Cookie Texture?
The key to achieving the desired texture is all in the mixing and baking. Cream the butter and sugars well to incorporate air, making your cookies light and fluffy. Don’t overmix once you add the flour; this will keep them tender.
- Start with softened butter for easy mixing—leave it out at room temperature for about an hour.
- When you shape the dough into balls, ensure they’re evenly sized for uniform baking.
- Bake until the edges are golden, but the centers are still soft. They’ll continue to firm up while cooling.
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/4 cup (60g) granulated sugar
- 1/2 cup (120g) active sourdough starter (unfed)
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional, adds warmth)
- 1 1/2 cups butterscotch chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an additional 5 minutes for cooling on the baking sheet before transferring to a wire rack. In total, you can have delicious cookies ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Use a hand mixer or whisk to cream them together until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add Wet Ingredients:
Once your butter and sugars are well mixed, add the active sourdough starter, large egg, and vanilla extract. Mix everything together until it is smooth and well incorporated.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). This will ensure that your leavening agents are evenly distributed throughout the flour.
5. Mix it All Together:
Gradually add the dry mixture to the wet mixture. Stir gently with a spatula just until combined—be careful not to overmix, as this can make your cookies tough!
6. Fold in the Butterscotch Chips:
Now, fold in the butterscotch chips evenly throughout the cookie dough. This will ensure that every bite gets that delicious butterscotch flavor.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread a little while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers look set, but still soft. They will firm up as they cool.
9. Cool and Transfer:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Your chewy, buttery sourdough butterscotch cookies are now ready to be devoured! Enjoy them with a glass of milk or on their own as a delightful treat.
These cookies blend the tangy flavor of sourdough with the sweet creaminess of butterscotch chips, resulting in an irresistible snack that everyone will love!
Can I Use Fed Sourdough Starter Instead of Unfed?
Yes, you can use a fed sourdough starter! Just make sure it’s at room temperature. The flavor might be slightly less tangy, but it will still work well in the recipe.
Can I Freeze These Cookies?
Absolutely! To freeze, bake the cookies and let them cool completely. Place them in an airtight container or freezer bag, layered with parchment paper. They’ll keep well for up to 3 months. Just thaw at room temperature or heat them in the microwave for a few seconds to enjoy again!
What If I Don’t Have Butterscotch Chips?
If you can’t find butterscotch chips, you can substitute them with chocolate chips, peanut butter chips, or even dried fruit for a different flavor profile. Get creative!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of bread in the container—this helps maintain moisture.