Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon butter extract
- 1 cup white buttercream for frosting
- Optional: Butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, and stir in vanilla and butter extracts.
- In a separate bowl, sift together flour, baking soda, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture until fully incorporated. Optional: fold in butterscotch chips.
- Use a cookie scoop to drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft.
- Once cooled, frost each cookie with white buttercream and serve.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies without frosting and add buttercream when ready to serve.
- These cookies are great paired with hot cocoa or milk.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg