Eggless Butterscotch Cookies recipe from scratch

24 May Eggless Butterscotch Cookies recipe from scratch

Last Updated on July 9, 2021 by blessmyfoodbypayal

Butterscotch Cookies eggless with step wise pictorial and video method.

Buttery, sweet, aromatic and crunchy, whose every bite has a heavenly feel called butterscotch cookies. And here it is the recipe for easy butterscotch cookies.

THESE BUTTERSCOTCH COOKIES ARE :

√Eggless
√All purpose flour/Maida free
√ Crispy
√Crunchy
√Aromatic
√Sweet
√Delicious
√Mouthwatering
√Easy to make
√Hard to resist and
√Impossible to store (because none will leave any behind. Lol)

OUR LOVE FOR BUTTERSCOTCH RECIPES

If you ask us what is our favourite ice cream flavor !

We would say BUTTERSCOTCH ICE CREAM

If you ask us what is your favourite cake flavor!

Answer would be BUTTERSCOTCH CAKE

and if you ask us about our favourite cookies!

We will unanimously shout, “BUTTERSCOTCH…”

LOL

So this is the powder of butterscotch for us.

What we love about butterscotch is it’s Crispy texture in every bite along with a divine flavors, which is hard to explain in words of mouth.

FAQ’s

IS THERE ANY SHORTCUT METHOD?

If you are looking forward to some instant method of butterscotch cookie recipe, then its definitely there.

For that, you need to buy ready made butterscotch chips from the market.

And this is how these cookies are generally made.

In that case, the process of making praline will be ousted.

While you are preparing the dough for the cookies, add butterscotch chips.

Also top some of the chips on cookies and bake.

Isn’t it simple?

WHAT IF I DON’T REFRIGERATE COOKIES DOUGH?

Not refrigerating the cookies dough is a bad idea actually.

Skipping refrigeration may work sometimes for someone, for some recipes, but not every time generally.

Actually refrigeration helps the cookies in retaining their shape while baking.

Either it is cookies with eggs or eggless biscuit recipe, the fat content in their dough i.e. butter solidifies on keeping the dough in refrigerator before baking.

This way butter melts slowly and cookies don’t loose their shape due to excessive heat in oven.

PLEASE NOTE, this is not said just for these Butterscotch Cookies. But this science is applicable to every cookie dough you bake at home.

WHAT IF I DON’T HAVE BUTTERSCOTCH ESSENCE?

If it is the Butterscotch Cookie recipe, you can’t even think of ignoring the said essence because cookies will take that feel from the essence.

However, if you can’t manage Butterscotch essence and still wanna these cookies, go for vanilla essence, though it is mere compromise.

CAN I GIVE ANY SHAPE TO MY COOKIES?

Certainly yes.

We feel this method of making cookies, the most convenient one, so mostly choose it for most of the cookies recipes.

But if you wanna shape them, just roll the dough with rolling pin and cut the cookies with cookie cutter.

CAN I TOP SOME PRALINE ON COOKIES BEFORE BAKING?

We were in a fix whether to go for praline topping or not.

Actually sugar is already caramelized to make a praline and we were worried, it may make whole lot of cookies bitter on further heating.

So avoided topping praline.

If you ever try with praline topping, do let us know in comments section.

IS IT NECESSARY TO ADD YELLOW FOOD COLOUR?

If you carefully read the process, you will find that food colour is mentioned as optional.

This is added to give the authentic yellow colour belonging to Butterscotch.

You may conveniently skip.

EXPERT TIPS :

REGARDING PRALINE

Always prepare praline on low heat.

Prefer to use only non stick pan.

The process of cooking praline enters from one stage to another very quickly, so always keep everything handy. Like greasing of plate, chopping of almonds and cashews and placing butter near to you.

Be fast and take immediate steps from cooking of praline to pouring and spreading praline in the plate. If you use your hand slowly, praline will stick to the pan, hence become non-transferable and non spreadable.

If the praline is not coming out of the plate after cooling completely, slightly heat the plate. Praline will be separated easily.

REGARDING COOKIES

Be careful while adding milk. So add very slowly.

Do keep the raw cookies in refrigerator to solidifying fats.

STEP WISE PICTORIAL METHOD OF BUTTERSCOTCH COOKIE RECIPE 

MAKING OF PRALINE

1. First grease some steel plate with oil or butter. You can use greased butter paper or parchment paper too. Keep aside.
2. Add sugar in a non stick pan and start stirring on low heat.
3. After couple of minutes, sugar will melt and turn brown.
4. Add butter and mix.
5. Add cashews and almonds.
6. Stir so that everything mixes well.
7. IMMEDIATELY transfer the mixture into a greased steel plate.
8. Spread the mixture evenly into the plate before the mixture turns cool.
9. Let it cool down completely.
10. Pick up the plate and push it upwards from the bottom so that caramelized sugar mixture (praline) can be separated from the bottom. (Refer video for easy understanding.)
11. Break the praline into small pieces and add them to a blender.
12. Grind them to a coarse powder. Keep aside.

MAKING OF BUTTERSCOTCH COOKIES

1. Take a bowl and add butter and sugar.
2. Whisk them to creamy mixture using electric beater. However you can use wire whisk also. If you are using electric beater, butter will turn creamy in 2 to 3 minutes.
3. Now add wheat flour, baking soda, butterscotch essence and salt. Skip salt if the butter you are using is already salted. Mix everything well.
4. Time to add the coarsely powdered praline and mix.
5. Add yellow food colour. However it is purely optional. Mix.
6. Now add a very little milk at a time and by using your hand, start bringing everything together. Remember, in making a dough, only bring the mixture together and don’t knead it.
7. A normal dough is ready.
8. Make small lemon size pieces of the dough. We could made 19 pieces.
9. Now between your palms, roll each piece into a ball.
10. Slightly flatten the balls with your fingers.
11. Arrange all balls on a baking tray which is lined with greased parchment paper or butter paper. See, keep distance in each ball as they will spread a little on baking.
12. Place the tray in refrigerator for 30 minutes.
13. After the said period, bake @160°C in a preheated oven in the middle rack with both the rods on for 25 to 30 minutes.
14. Once done, take the tray out and let cookies cool down completely.
15. Butterscotch cookies are ready.

Enjoy.

NOTES

If you have ready made Butterscotch chips, then skip the whole process of making praline. Just add 1/4 cup of Butterscotch chips while preparing cookies dough.

ALSO SEE

• Whole wheat double chocolate chip cookies eggless
• Walnut cookies
• Whole wheat malai cookies
• Almond biscuit recipe
• Coconut cookies without eggs

Butterscotch Cookie Recipe – recipe card

Butterscotch Cookie Recipe | Eggless Butterscotch Cookies Recipe

blessmyfoodbypayal

Buttery, sweet, aromatic and crunchy, every bite of these Eggless Butterscotch Cookies from scratch has a heavenly feel.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Snack

Cuisine world

Servings 19 Cookies

Ingredients

  

1 cup = 200ml

FOR PRALINE (See notes below)

• 4 tbsp sugar
• 1 tbsp butter
• 1 tbsp almonds chopped
• 1 tbsp cashews chopped
• Oil for greasing a plate

FOR COOKIE DOUGH

• 1/4 cup sugar 50 g
• 1/4 cup butter 50 g/half stick
• 3/4 cup whole wheat flour 115 g
• Praline coarsely powdered
• 1 tsp butterscotch essence
• Few drops of yellow food colour optional
• Pinch of salt
• 1/2 tsp baking soda
• 1 tsp milk more or less

Instructions

 

MAKING OF PRALINE

• First grease some steel plate with oil or butter. You can use greased butter paper or parchment paper too. Keep aside.
• Add sugar in a non stick pan and start stirring on low heat.
• After couple of minutes, sugar will melt and turn brown.
• Add butter and mix.
• Add cashews and almonds.
• Stir so that everything mixes well.
• IMMEDIATELY transfer the mixture into a greased steel plate.
• Spread the mixture evenly into the plate before the mixture turns cool.
• Let it cool down completely.
• Pick up the plate and push it upwards from the bottom so that caramelized sugar mixture (praline) can be separated from the bottom. (Refer video for easy understanding.)
• Break the praline into small pieces and add them to a blender.
• Grind them to a coarse powder. Keep aside.

MAKING OF BUTTERSCOTCH COOKIES

• Take a bowl and add butter and sugar.
• Whisk them to creamy mixture using electric beater. However you can use wire whisk also. In 2 to 3 minutes (with electric beater), butter will turn creamy.
• Now add wheat flour, baking soda, butterscotch essence and salt. Skip salt if the butter you are using is already salted.
• Mix everything well.
• Time to add the coarsely powdered praline and mix.
• Add yellow food colour. However it is purely optional. Mix.
• Now add a very little milk at a time and by using your hand, start bringing everything together. Remember, in making a dough, only bring the mixture together and don't knead it.
• A normal dough is ready.
• Make small lemon size pieces of the dough. We could made 19 pieces.
• Now roll each piece into a ball by rolling them between your palms one by one.
• Slightly flatten the balls with your fingers.
• Arrange all balls on a baking tray lined with greased butter paper or parchment paper. See, keep distance in each ball as they will spread a little on baking.
• Place the tray in refrigerator for 30 minutes.
• After the said period, bake @160°C in a preheated oven in the middle rack with both the rods on for 25 to 30 minutes.
• Once done, take the tray out and let Cookies cool down completely.
• Butterscotch cookies are ready.

Notes

If you have readymade Butterscotch chips, then skip the whole process of making praline. Just add 1/4 cup of Butterscotch chips while preparing Cookies dough.

Keyword butterscotch cookies