These Sourdough Butterscotch Cookies are a delightful treat! With the rich flavor of butterscotch and the slight tang of sourdough, they are soft, chewy, and oh-so-yummy.
I love baking these cookies because they always vanish quickly! You can enjoy them warm with a glass of milk or as a sweet snack anytime—you’ll want to make a double batch!
Key Ingredients & Substitutions
Unsalted Butter: I prefer using unsalted butter for better control over the saltiness of my cookies. If you’re in a pinch, you can use salted butter; just reduce the added salt in the recipe.
Sourdough Starter: The active sourdough starter is what makes these cookies unique. You can use unfed or discard starter. If you don’t have sourdough, a thick yogurt can be a decent substitute for a bit of tang.
Butterscotch Chips: Butterscotch chips add a rich flavor. If you can’t find them, feel free to use chocolate chips, white chocolate, or even toffee bits for a different twist.
How Do I Ensure My Cookies are Chewy and Not Hard?
Getting that perfect chewy texture in cookies can sometimes be tricky. The key steps are to not overmix the dough, and to watch your baking time closely. Here’s how to achieve chewy cookies:
- When combining the wet and dry ingredients, mix until just combined to keep the texture soft.
- Underbake slightly—take them out when they are set on the edges but still soft in the middle.
- Allow them to cool on the baking sheet before transferring them, as they will firm up a bit while cooling.
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (240g) active sourdough starter (unfed or discard)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (320g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll spend a little extra time letting them cool, but the wait is so worth it. In total, you’re looking at about 30-40 minutes until you can indulge in these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
First things first, preheat your oven to 350°F (175°C). This helps ensure your cookies bake evenly. While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a stand mixer to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes!
3. Mix in the Wet Ingredients:
Next, add the sourdough starter, the egg, and the vanilla extract to your butter and sugar mixture. Stir until everything is well blended and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour mix.
5. Mix it All Together:
Gradually add the dry ingredients to the wet mixture. Mix until just combined—be careful not to overmix, as that can make your cookies tough!
6. Stir in the Butterscotch Chips:
Finally, fold in the butterscotch chips evenly throughout the dough. This is what gives your cookies those sweet and buttery pockets!
7. Scoop and Bake:
Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies:
Pop them into the preheated oven and bake for about 10-12 minutes. You want the edges to be lightly golden while the centers are still soft.
9. Cool Down:
Once baked, take them out and let them sit on the baking sheet for about 5 minutes. This helps them firm up a little. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Now that your cookies have cooled, it’s time to enjoy them! Serve them warm with a glass of milk, or store them in an airtight container for later. Happy baking!
Can I Use a Different Type of Sugar?
Yes, you can substitute brown sugar with coconut sugar for a different flavor! Just keep in mind that it may alter the texture slightly, but the cookies will still be delicious.
What Should I Do With Leftover Sourdough Starter?
If you have extra sourdough starter, you can use it in this recipe, or store it in the fridge for future baking. Just make sure to feed it regularly if you’re planning to keep it alive.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Check the blend for xanthan gum; if it doesn’t contain it, add 1/2 teaspoon to help with the texture.
How Should I Store My Cookies?
Store your sourdough butterscotch cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. To thaw, simply leave them at room temperature for about 30 minutes before serving.
