Butterscotch Freeze 'N Slice Cookies
Submitted by woodstockjudy
Slice-and-bake butterscotch cookies with brown sugar, cinnamon, and a make-ahead frozen dough. Press into loaf pans, freeze, then slice thin and bake whenever the craving hits.
These are the cookies you keep stashed in the freezer for whenever you need a fresh batch on short notice. The dough gets pressed into loaf pans, frozen solid, then sliced thin and baked straight from the freezer.
The butterscotch flavor comes from the combination of brown sugar and white sugar creamed together with butter. Brown sugar brings the molasses depth, while white sugar adds crispness at the edges. Cinnamon rounds it out with warm spice that makes the whole kitchen smell incredible.
Slice the frozen dough about ¼ inch thick for cookies that bake up crisp at the edges with a barely chewy center. Thicker slices stay soft and cakey; thinner ones go fully crunchy.
Pro Tips
- Line the loaf pans with foil extending above the sides. This creates handles for lifting the frozen block straight out.
- Freeze for at least 2 to 3 hours. Dough that isn’t fully firm crumbles when you try to slice it.
- Use a sharp, thin knife and let the block sit at room temperature for 5 minutes if it cracks while cutting.
- Space cookies two inches apart. They spread during baking and will merge into one giant cookie sheet if crowded.
Variations
- Butterscotch chip: Press butterscotch chips into each slice before baking.
- Pecan sandies: Fold chopped pecans into the dough before pressing into the pans.
- Chocolate dipped: After cooling, dip half of each cookie in melted chocolate and let set on parchment.
Ingredients
Directions
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add eggs; blend well. Lightly spoon flour into measuring cup;level off.
Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel.
Line two 8×4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.
(see tip) Fold foil to seal; freeze 2 to 3 hours or until well chilled.
Heat oven to 350℉ (180℃).
Lightly grease cookies sheets.
Unfold foil; l;ift dough from pan.
remove foil; cut dough into ¼ inch thick slices.
Place 2 inches apart on greased cookie sheets.
Bake at 350℉ (180℃) for 8 to 12 minutes or until light golden brown.
cool 1 minute, remove from cookie sheets.
Comments
these are my sons favorite cookie. he calls them the patatoe cookie because of the way they look. there are never any left in the cookie jar