Y’all this one was so easy for me. My grandma Jean used to make the best ever butterscotch cookies. I took her basic recipe for these, then scooped the dough with my 1 inch scoop then dropped and rolled in sprinkles. Just that easy. I think your kids and “big” kids will like them too. They will be nice and puffy right out of oven, but will flatten as they cool. Enjoy.
Ingredients:
- 1 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2-3 cups flour, or enough to make a stiff dough
Preheat the oven to 375 degrees.
Cream the butter and brown sugar together. Beat in the eggs and vanilla, baking soda and cream of tartar. Add two cups of the flour and mix well. Continue to add flour a bit at a time until you get a stiff dough. Scoop dough into bowl of sprinkles with a 1 inch scoop and roll, then transfer to baking sheet.
Bake for 9-10 minutes at 375 degrees. I found that leaving the cookies to rest on the baking stone for a few minutes helped them not to crumple up when I took them off.
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