These Sourdough Butterscotch Cookies are soft, chewy, and oh-so-sweet! With the rich flavor of butterscotch and a hint of sourdough tang, they make for a special treat.
Honestly, these cookies are a hit at every gathering. I can’t resist sneaking one (or three) right off the cooling rack. Who can blame me when they smell this good? 😋
Key Ingredients & Substitutions
Sourdough Starter: The star of this recipe! Use unfed sourdough discard for added flavor. If you don’t have any, you can substitute it with 1 cup of yogurt or applesauce to keep the moisture.
Butter: Unsalted butter gives you control over the saltiness. If you’re in a pinch, melted coconut oil can work as a dairy-free alternative.
Butterscotch Chips: These add sweetness and depth. If you’re looking for a change, try chocolate chips or white chocolate for a different flavor profile.
Flour: All-purpose flour is standard here. For gluten-free cookies, try a 1:1 gluten-free flour blend, just ensure it contains xanthan gum.
What’s the Best Way to Cream Butter and Sugar?
Creaming the butter and sugar is essential for fluffy cookies. It incorporates air into the mixture, giving your cookies a lighter texture. Here’s how to do it:
- Start with softened butter, not melted. Leave it out at room temperature for about an hour before using.
- Use an electric mixer on medium speed to beat the butter until it’s smooth.
- Gradually add the sugars. Beat for about 2-3 minutes until it turns light and fluffy.
This step makes a big difference, so don’t rush it! A good cream will give you delicious, chewy cookies.
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup sourdough starter discard (unfed, at room temperature)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butterscotch chips
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 12-14 minutes for baking. Overall, you can expect to have delicious cookies ready in about 30-35 minutes. Perfect for a quick treat or a dessert after dinner!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While that’s heating up, take some parchment paper and line your baking sheets. This will help with easy cleanup later!
2. Cream the Butter and Sugars
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat this mixture until it becomes light and fluffy. This step is crucial because it adds air to the mixture, giving your cookies a wonderful texture.
3. Incorporate the Wet Ingredients
Add in the sourdough starter, egg, and vanilla extract to the creamed mixture. Beat everything together until it’s well incorporated and smooth. The sourdough will give the cookies a unique flavor!
4. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to ensure that the baking soda is evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet mixture, mixing just until everything is combined. Don’t overmix, or your cookies may become tough!
6. Fold in Butterscotch Chips
Now, it’s time to fold in the butterscotch chips. Use a spatula to gently mix them into the dough evenly, making sure every cookie has that delicious butterscotch flavor.
7. Scoop the Cookie Dough
Using a cookie scoop or a tablespoon, scoop rounded portions of dough onto your prepared baking sheets. Keep them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies
Place the baking sheets in the preheated oven and bake for 12-14 minutes. Watch for the edges to turn lightly golden while the centers should still look a bit soft—this ensures a chewy cookie!
9. Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Once cooled, dig in and enjoy these chewy and sweet sourdough butterscotch cookies with a glass of milk or a nice cup of tea. Share with friends or keep them all to yourself—either way, they are sure to be a hit!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter if you have it on hand. Just make sure to reduce the amount of flour slightly to account for the additional hydration in the active starter. A good rule of thumb is to subtract about 1/4 cup of flour from the recipe.
What Should I Do with Leftover Sourdough Starter?
If you have extra sourdough starter after making these cookies, you can store it in the refrigerator for up to a month. Just make sure to feed it once a week or toss it into recipes like pancakes, bread, or muffins for added flavor!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough by scooping it into balls and placing them on a baking sheet. Once frozen solid, transfer the balls to a freezer-safe bag. When you’re ready to bake, you can bake them straight from the freezer—just add a couple of extra minutes to the baking time!
How Should I Store the Finished Cookies?
Store your cooled cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, consider freezing them between layers of parchment paper in an airtight container.