Simple Cinnamon Butterscotch Cookies Recipe

Name: Cinnamon Butterscotch Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: ½ cup softened butter (unsalted or salted) (1 stick); ⅔ cup light brown sugar; ⅓ cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 tbs cinnamon; ½ tsp baking soda; ½ tsp salt; 1 ⅔ cup all purpose flour; ⅔ cup butterscotch morsels

September 1, 2021 · In: Desserts, From Scratch Cooking

Cinnamon butterscotch cookies are rich, soft and full of flavor. These cookies are a bit of a twist on a classic chocolate chip cookie and are perfect for fall!

**UPDATED SEPTEMBER 8, 2023**

Fall is my favorite season and since it is now September, I am officially in fall mode (although I’ve been in fall mode for a few weeks now, despite the high temps)! One of my favorite flavors of fall is cinnamon. I love to add cinnamon to add it to any baked good I can. These cinnamon butterscotch cookies are no exception. They are full of warm cinnamon and rich brown sugar, making them sweet and flavorful. And don’t forget the delicious chunks butterscotch. Butterscotch is such an underrated flavor, in my opinion, and it pairs perfectly with these cookies.

This recipe is very similar to my chocolate chip cookie recipe and the secret that makes them superior to other cookie recipes I’ve tried in the past is the brown sugar to white sugar ratio. I discovered that when you add more brown sugar than white sugar, as opposed to equal amounts, it gives the cookie a much softer texture and compares to those you may find at a bakery. If you’re all about a soft cookie, then these are for you!

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TOOLS YOU MAY NEED

Stand mixer or hand mixer and medium bowl
Measuring cups and spoons
Spatula or spoon
Ice cream scoop (optional)
Sheet pan
Parchment paper or silicone baking mat
Cooling rack

INGREDIENTS

½ cup softened butter (unsalted or salted) 1 stick
⅔ cup light brown sugar
⅓ cup granulated sugar
1 egg
1 tsp vanilla extract
1 tbs cinnamon
½ tsp baking soda
½ tsp salt
1 ⅔ cup all purpose flour
⅔ cup butterscotch morsels

HOW TO MAKE CINNAMON BUTTERSCOTCH COOKIES

In the bowl of a stand mixer or mixing bowl, cream together butter, brown sugar and granulated sugar for 30 seconds to 1 minute.

Then incorporate the egg and vanilla thoroughly.

Add flour, cinnamon, baking soda and salt and mix until just combined. Be sure to scrape the sides of the bowl down and then mix one last time quickly. Lastly, mix in the butterscotch chips!

Roll the cookie dough into balls (about 2 tablespoons of dough per cookie) or use an ice cream scoop to create the cookies. Place the dough onto a greased or lined baking sheet about 1 to 2 inches apart.

Bake the cinnamon butterscotch cookies in a preheated oven at375° F for 8-10 minutes or until lightly golden brown.

NOTES

For the softest cookies, I like to slightly under bake them. The sweet spot I’ve found is about 9 minutes, but I’d start with 8 and see what works best for your oven and your preference.
I like to use an ice cream scoop to make my cookies, but you certainly don’t have to. They make larger cookies (about 3 tbs of dough). To make more cookies/smaller cookies use about 1-2 tbs of dough instead.
If you choose to use a regular sized ice cream scoop, you’ll get about 9 cookies. If you choose to make them smaller, you’ll get about 12.
You can make the dough ahead of time, freeze it, then bake whenever you’d like. Simply scoop your dough, roll into balls and place the dough on a cookie sheet and freeze for 1-2 hours. Remove the dough balls and place them in a gallon bag. Then you remove as many as you want and bake! The dough should be good in the freezer for about 4 months.
For a chewier cookie, refrigerate the dough for a few hours before baking. If you want a softer cookie, bake them right away.

Equipment

Stand mixer or hand mixer and medium bowl
Measuring cups and spoons
Spatula or spoon
Ice cream scoop (optional)
Sheet pan
Parchment paper or silicone baking mat
Cooling rack

Ingredients

½ cup softened butter (unsalted or salted) 1 stick
⅔ cup light brown sugar
⅓ cup granulated sugar
1 egg
1 tsp vanilla extract
1 tbs cinnamon
½ tsp baking soda
½ tsp salt
1 ⅔ cup all purpose flour
⅔ cup butterscotch morsels

Instructions

In the bowl of a stand mixer or mixing bowl, cream together butter, brown sugar and granulated sugar for 30 seconds to 1 minute.
Incorporate the egg and vanilla thoroughly.
Add flour, cinnamon, baking soda and salt and mix until just combined. Be sure to scrape the sides of the bowl down and then mix one last time quickly.
Lastly, mix in the butterscotch chips!
Roll the cookie dough into balls (about 2 tablespoons of dough per cookie) or use an ice cream scoop to create the cookies.
Place the dough onto a greased or lined baking sheet about 1 to 2 inches apart.
Bake the cinnamon butterscotch cookies in a preheated oven at 375° F for 8-10 minutes or until lightly golden brown.

Notes

For the softest cookies, I like to slightly under bake them. The sweet spot I’ve found is about 9 minutes, but I’d start with 8 and see what works best for your oven and your preference.

I like to use an ice cream scoop to make my cookies, but you certainly don’t have to. They make larger cookies (about 3 tbs of dough). To make more cookies/smaller cookies use about 1-2 tbs of dough instead.

If you choose to use a regular sized ice cream scoop, you’ll get about 9 cookies. If you choose to make them smaller, you’ll get about 12.

You can make the dough ahead of time, freeze it, then bake whenever you’d like. Simply scoop your dough, roll into balls and place the dough on a cookie sheet and freeze for 1-2 hours. Remove the dough balls and place them in a gallon bag. Then you remove as many as you want and bake! The dough should be good in the freezer for about 4 months.

For a chewier cookie, refrigerate the dough for a few hours before baking. If you want a softer cookie, bake them right away.

Looking for more cookie recipes like these cinnamon butterscotch cookies? Check these out!

Did you make these cinnamon butterscotch cookies? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!

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