Buttery Butterscotch Cut-Outs

Buttery Butterscotch Cut-Outs
Makes:
24
Prep Time:
30
minutes
Total Time:
98
minutes
based on 15 reviews
2

Dietary Considerations:

Low SodiumVegetarian
You'll definitely delight everyone when you serve these Buttery Butterscotch Cut-Out cookies.

In this recipe:

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Ingredients:

  • 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3 cups all-purpose flour
  • 1 1/4 cups butter (we recommend LAND O LAKES® Butter), softened and divided
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup 2% milk, divided
  • 3 teaspoons vanilla extract, divided
  • FROSTING
  • 2 cups powdered sugar

Directions:

PREHEAT oven to 375° F.

MELT morsels in small saucepan over low heat for 3 to 5 minutes, stirring constantly, until smooth. Remove from heat and cool slightly.

COMBINE melted morsels, flour, 1 cup butter, brown sugar, granulated sugar, egg, half the milk and 2 teaspoons vanilla extract in large mixing bowl. Beat with an electric mixer on low speed, scraping the bowl often, until well mixed, 1 to 2 minutes. Divide dough in half and cover each in plastic wrap. Refrigerate for about 1 hour or until firm.

ROLL out dough on lightly floured surface, one half at a time, to 1/8-inch thickness. Cut with cookie cutters and place 1-inch apart on baking sheets.

BAKE 5 to 8 minutes, or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR FROSTING:
MIX
powdered sugar, remaining butter, milk and vanilla extract in small mixing bowl until fluffy, scraping the bowl often, about 2 minutes. When cookies are cool, spread on frosting.


Reviews:

Review This Recipe

Yummy to my tummy

 Star(s)

Megan Grieves from Albuquerque, NM

These were awesome! This is a perfect recipe fpr the person who says that they do not like butterscotch chips.

Read More Reviews

Review This Recipe
  •  Star(s)

    Yummy

    Anya Benkabbou from SILVER SPRING, MD

    The addition of butterscotch is decadent. However, the frosting sends the sweetness over the top. So I replace the frosting with an egg white paint. I take egg whites of several eggs and dye them different colors. Before placing the cookies in the oven I paint each cookie. For a bell, I outline in blue; for a tree, I outline in green and dot red egg dye for ornaments. This way this cookie is just perfect. Happy Holidays!!!

  •  Star(s)

    Wow

    chau pham from rockford, IL

    This is perfect for any party or fun snack. This butter is very tasty and good! Maybe when you have free time you should try it.

  •  Star(s)

    Great for the Grandchildren!

    Maureen Vetromila from MOROCCO, IN

    As I went through the website for something exciting to do when my Grandchildren came to visit, I came across this recipe....they absolutely loved baking with this recipe. It was easy enough for my 12 year-old Granddaughter to do basically on her own! This will go in my recipe box for later use, also. Great going!

  •  Star(s)

    Great for the Grandchildren!

    Maureen Vetromila from MOROCCO, IN

    As I went through the website for something exciting to do when my Grandchildren came to visit, I came across this recipe....they absolutely loved baking with this recipe. It was easy enough for my 12 year-old Granddaughter to do basically on her own! This will go in my recipe box for later use, also. Great going!

  •  Star(s)

    My Family's Favorite

    Karen Barman from Black Earth, WI

    This recipe is really easy and great to make. I noticed this recipe doesn't add salt. I add a dash of salt to cut the sweetness. My family loves this cookie and at Christmas this cookie is hard to keep around. They eat them as fast as I can make them. This is the best sugar cookie I have ever had. I never make regular sugar cookies anymore, everyone asks for these cookies instead. Thanks

  •  Star(s)

    Easy

    Timothy Riley from BEACH PARK, IL

    This recipe was very easy to make and easy to follow. I permitted my children to help make this recipe, and they had no problem. The youngest is 6 years old, and the oldest is 10. Thank you for the good cookies was all that was said.

  •  Star(s)

    Butterscotch Over-kill?

    DEBBIE SEIGLER from MATADOR, TX

    Try this recipe using just one half the amount of chips called for. You may just find, as we did, that the flavor, instead of bein SO intense is lighter, not quite as sweet and it doesn't seem to become so over-bearing after a few. I altered this recipe and then frosted them to cover a bit more of the flavoring and it was appreciated even more by my family. The frosting I used was not super sweet but just sweet enough.

  •  Star(s)

    BUTTERY BUTTERSCOTCH CUT-OUTS

    JUDY PRICE from Lake Orion, MI

    I WAS SO PLEASED TO FIND A DIFFERENT CUT-OUT COOKIE RECIPE OTHER THAN SUGAR COOKIES. MY BOYS HAVE ROLLED OUT DOUGH AND CUT OUT COOKIES FOR YEARS WITH ME, BUT IT WAS ALWAYS SUGAR COOKIES OVER AND OVER AGAIN AND AGAIN. THE NESTLES BUTTERSCOTCH MORSELS GAVE THIS RECIPE A RICH AND DELICIOUS FLAVOR TO THE BAKER. THE DOUGH WAS A VERY GOOD CONSISTENCY TO ROLL OUT AND THE COOKIES WERE NOT DRIED OUT. A GREAT RECIPE TO USE ALL YEAR LONG--COOKIE CUTTERS CAME IN HANDY FOR THAT!!

  •  Star(s)

    These were good!

    Shaynal Pinder from Snellville, GA

    These cookies are a truly delectible dessert.

  •  Star(s)

    Yummy to my tummy

    Megan Grieves from Albuquerque, NM

    These were awesome! This is a perfect recipe fpr the person who says that they do not like butterscotch chips.

  •  Star(s)

    Very Rich

    Emily Hobbs from Corinth, TX

    I made these cookies and decided to use my cookie press with them instead of a cookie cutter. The came out looking very nice. At first I really liked the way they tasted too but after a few them they became a little too rich for me. The butterscotch flavor was a little overpowering. But the kids loved them.

  •  Star(s)

    Buttery Buttescotch Cookies

    sherry cornish from bradenton, FL

    I make these cookies at Christmas time and my husband really likes them. I make dozens of these cookies.

  •  Star(s)

    buttery butterscotch cut-outs

    shuneke brown from snellville, GA

    I like cause it will give everyone in the family a chance to help.

  •  Star(s)

    Excellent

    barbara torr from Willow Grove, PA

    I made these cookies several years ago for Christmas and they were a BIG hit!! Everyone loved them including my sister who is not a cookie eater. I lost the recipe and I am so happy to find it again. I'll have it for Christmas and right now I'm making pumpkin cut-outs. Thank you.

  •  Star(s)

    Just Okay...

    Jill Telford from Foothill Ranch, CA

    These cookies were very sweet (don't bother making the frosting... it is totally unnecessary to contribute to further sweetness!!) Because they were so sweet, the butterscotch flavoring was not as detectable as we would have liked. The recipe is easy to prepare and the cookies are definitely edible. However, I don't plan to make these again- there are so many wonderful cookie recipes out there that produce more delectable treats!

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 260
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 8g (41% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 110mg (5% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 23g
  • Protein: 2g
  • Vitamin A: 8% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Buttery Butterscotch Cut-Outs

Ingredients

  • 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3 cups all-purpose flour
  • 1 1/4 cups butter (we recommend LAND O LAKES® Butter), softened and divided
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup 2% milk, divided
  • 3 teaspoons vanilla extract, divided
  • FROSTING
  • 2 cups powdered sugar

 

Directions

PREHEAT oven to 375° F.

MELT morsels in small saucepan over low heat for 3 to 5 minutes, stirring constantly, until smooth. Remove from heat and cool slightly.

COMBINE melted morsels, flour, 1 cup butter, brown sugar, granulated sugar, egg, half the milk and 2 teaspoons vanilla extract in large mixing bowl. Beat with an electric mixer on low speed, scraping the bowl often, until well mixed, 1 to 2 minutes. Divide dough in half and cover each in plastic wrap. Refrigerate for about 1 hour or until firm.

ROLL out dough on lightly floured surface, one half at a time, to 1/8-inch thickness. Cut with cookie cutters and place 1-inch apart on baking sheets.

BAKE 5 to 8 minutes, or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR FROSTING:
MIX
powdered sugar, remaining butter, milk and vanilla extract in small mixing bowl until fluffy, scraping the bowl often, about 2 minutes. When cookies are cool, spread on frosting.

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