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Recipe for Butterscotch Icebox Cookies | Almanac.com

Butterscotch Icebox Cookies

Photo Credit
Sam Jones/Quinn Brein
Yield
About 5 dozen.
Category
Cookies and Bars
Course
Desserts
Sources
Old Farmer's Almanac Favorite Cookies

Butterscotch Icebox Cookies
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These buttery and delicious Butterscotch Icebox Cookies are one of my all-time favorite cookies. They’re quick and easy to prepare and always a hit. 

Even better? Double the recipe, make two cookie logs, and keep one in the freezer for slice-and-bake cookies on demand!

Ingredients
1/2 cup (1 stick) butter, softened
1¼ cups packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1¼ to 1¾ cups all-purpose flour
1/4 teaspoon salt
1½ teaspoons baking powder
1/2 cup chopped nuts
Instructions

Cream together butter and brown sugar until light. Add egg and vanilla, and mix well. Stir together flour, salt, and baking powder and add to dough, mixing well. Stir in nuts. Form dough into a 2-inch-diameter log and wrap in foil or waxed paper. Chill for 12 to 24 hours. Slice and bake on ungreased cookie sheets at 400°F for 8 to 10 minutes.

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Comments

Anne (not verified)

4 months 1 week ago

These cookies are delicious. I used 1 1/2 cups all-purpose flour and they turned out very well. They have a wonderful butterscotch flavor. Butterscotch is a flavor created by mixing butter with brown sugar. These will be a favorite from now on!

Bklyncowgirl (not verified)

1 year 4 months ago

Um, butterscotch is not a thing in itself but a flavor. I's created using butter and brown sugar, both of which are included in this recipe.

Rita (not verified)

1 year 4 months ago

Brown sugar + butter= butterscotch flavor

Major (not verified)

1 year 4 months ago

I don't understand the flour amount. 1-1/4 to 1-3/4? Which is it?

I’m guessing the mystery half cup is to be added in small amounts as needed to get the right consistency.