These Sourdough Butterscotch Cookies are a fun twist on the classic cookie! They are soft, chewy, and packed with sweet butterscotch chips. Yum!
Mixing in sourdough gives them a lovely flavor and a tiny bit of tang. I can’t help but eat a few right off the baking sheet—they’re that good! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness of your cookies. You can substitute with margarine or coconut oil if you prefer a dairy-free option, but the texture may vary slightly.
Sourdough Starter: You can use active or discarded sourdough starter for this recipe. If you’re out of starter, try mixing 1/2 cup plain yogurt with a teaspoon of lemon juice as a tangy alternative.
Butterscotch Chips: If you can’t find butterscotch chips, chocolate chips or even white chocolate chips work well. You could also try caramel bits for a similar flavor. I personally love using mixed chocolate for a fun twist!
Flour: All-purpose flour is perfect here. If you’re gluten-free, a 1:1 gluten-free flour blend can work, but the texture might be slightly different.
How Do I Make Sure My Cookies Are Soft and Chewy?
To get that soft and chewy texture, focus on a couple of key steps:
- Don’t overmix the dough after adding the flour. Mix just until combined to ensure your cookies stay tender.
- Take them out of the oven while they’re still slightly underbaked in the center. They will continue to firm up as they cool on the baking sheet.
- Use a tablespoon or cookie scoop for consistent sizes, so they bake evenly.
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 1 large egg
- 1/2 cup (120g) sourdough starter (active/discarded, unfed)
- 1 tablespoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (260g) butterscotch chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-12 minutes for baking. Plus, you’ll want to let the cookies cool on the rack for a bit. In total, you’re looking at around 40 minutes before you can enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly. Meanwhile, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together using a mixer until the mixture becomes light and fluffy. This step is crucial for getting that perfect cookie texture!
3. Mix in the Egg:
Next, add in the egg and mix well until it’s fully incorporated. The egg helps bind your ingredients and adds moisture for a chewy cookie.
4. Add Sourdough Starter & Vanilla:
Now it’s time to add the sourdough starter and vanilla extract. Mix until everything is smooth and well combined. The sourdough will add a lovely flavor to the cookies!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the baking soda and salt throughout the dough.
6. Mix Dry into Wet Ingredients:
Gradually add your dry ingredients to the wet ingredients. Mix just until everything is combined. Be careful not to overmix—that could make your cookies tough!
7. Fold in Butterscotch Chips:
Now, gently fold in the butterscotch chips. This adds bursts of sweetness in every bite!
8. Scoop onto Baking Sheet:
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie. They will spread out a bit while baking.
9. Bake the Cookies:
Pop them into your preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers should still look soft; they will continue to bake on the sheet.
10. Cool and Enjoy:
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. Enjoy your delightful soft and chewy sourdough butterscotch cookies!
Can I Use a Different Type of Sugar?
Absolutely! You can substitute the granulated sugar with coconut sugar or even use all brown sugar for a richer flavor. Just keep in mind that this may slightly alter the texture and taste of your cookies.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe bag, and they should keep well for up to 3 months. Just let them thaw at room temperature when ready to enjoy!
Can I Make This Recipe Vegan?
Yes! To make these cookies vegan, substitute the butter with a plant-based alternative and use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) in place of the egg. Additionally, ensure your butterscotch chips are dairy-free.
What If My Sourdough Starter Is Not Active?
No problem! You can use unfed sourdough starter straight from your fridge. Just make sure it’s at least somewhat tangy, which will add a nice flavor to your cookies!
