Buttery Butterscotch Cut-Outs

Buttery Butterscotch Cut-Outs

These butterscotch cookies are perfect holiday cookies for decorating and have melted butterscotch chips baked right in.

60 min. prep time
4 dozen cookies
12512 Ratings


1 cup butterscotch-flavored chips
3 cups all-purpose flour
1 cup LAND O LAKES® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
Decorator sugars, if desired
Frosting, if desired


Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour mixture into large bowl; add all remaining ingredients except decorator sugars and frosting. Beat at low speed, scraping bowl often, until well mixed.

Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (at least 1 hour).

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Sprinkle with decorator sugars, if desired.

Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely; decorate with frosting, if desired.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 5g

Cholesterol: 15mg

Sodium: 45mg

Carbohydrates: 13g

Dietary Fiber: 0g

Protein: 1g

Recipe #0998E©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I too ripped this recipe out of a magazine in 1993 and have been making it every Christmas since then. Yes the dough is sticky even after chilling. I find keeping the dough in the fridge and just rolling out a small amount with plenty of flour is easier. Adding more flour makes the cookie tougher and not as good.
I had a great collection of cookie cutters that were gathering dust because I've found most cut-out cookie recipes so difficult to work with--until I found this recipe. Maybe it's the addition of the butterscotch morsels that makes the dough almost like working with playdough, but whatever it is, it's fun to work with and makes a delicious cookie.
I've also been making these for years. The dough can be just a little tricky, but the flavor is so much better than any other cut-out cookie. I recommend adding 1/2 tsp salt to the recipe.
Been making for years. They work great and can be rolled out many times.
Have had this recipe since ripping the ad page out of a magazine in 1993. it has been my GoTo cut cookie recipe ever since! The butterscotch makes it stand out from the rest of the regular sugar cookie cutouts and the cookies are "tough" enough to handle travel and shipping, yet have that chewy bit of texture to them as well.
I had this recipe for a few years. It is simple to make and soooo delicious
My mom used to make these for me over 20 years ago... so I've been eating them for over twenty years and now make them for my family! Best cookies ever!!!!
This cookie had the very nice butterscotch flavor promised. However, in spite of chilling the dough overnight, it was still sticky and difficult to work with, requiring frequent re-flouring of the board, rolling pin and cookie cutters. If I made these cookies again, I would add 1/4 to 1/3 cup of additional flour to the dough.
I have made this recipe the past seven years. I love it. It has a delectable flavor, if you love butterscotch
We made these for every holiday when I was a kid, and now that I have my own home, I make them as well. They always get rave reviews and if you have kids, thy love to decorate them. Small ones make great bite size treats. They taste AWESOME and have a nice soft/chewy texture and great butterscotch flavor. It's hard to keep from eating all the dough when you are making them!
It was an involved recipe, but totally worth the effort. I am butterscotch crazy and these were my second favorite cookie of the season! And I wasn't alone...
Very good! Great for making at Christmas to add to goody boxes!

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