Butterscotch Rolled Cookies

donna harrell


These are the Holiday cookies I grew up with, we made them as a family when I was growing up, I made them with my daughter and now I make them with my grand kids, everyone LOVES them, not your everyday sugar cookie, there so much better. My Mom gave me the original recipe, from a 1967 McCalls Magazine, as you can see it's been through a lot!


★★★★★ 1 vote



  • 2 2/3 c
    brown sugar, firmly packed
  • 1 tsp
  • 1/2 lb
    (one cup) soft butter
  • 2
  • 1 tsp
    vanilla extract
  • 3 1/2 c
    all purpose flour
  • 1 tsp
    double- acting baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp

  • 1 1/2 c
    confectioners' sugar
  • 1
    egg white
  • 1 Tbsp
    butter, melted
  • 1/8 tsp
  • 1/2 tsp
    vanilla extract

How to Make Butterscotch Rolled Cookies


  1. Mix Brown sugar, salt butter thoroughly in large mixing bowl. Beat eggs ans extract into mixture until light and fluffy. Sift together flout, baking powder and soda,and cinnamon;gradually blend into sugar ingredients. Chill well.
  2. Roll chilled dough 1/8 in thick on a well floured surface. cut into fancy shapes and bake on regressed cookie sheets. Bake at 350 8-10 minutes or until slightly brown around the edges ( I like then chewy so I stay closer to 8 min) remove to cooling rack, cool completely before decorating.
  3. for glaze, blend confectioners sugar into 1 slightly beaten egg white, add melted butter,salt and extract, beat until smooth . if too thin add more sugar. Divide glaze into several parts and tint with desired food coloring, apply glaze to cookies with decorating tubes or paint brushes, load the kids with sprinkles and take lots of pictures!
  4. Store in airtight containers yields 6-10 dozen cookies I always double the recipe, more fun for the kids!

Printable Recipe Card

About Butterscotch Rolled Cookies

Course/Dish: Cookies
Hashtag: #holiday

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