Today, I’ve got something a little different. These strawberry butterscotch cookies are buttery and soft in the middle with perfectly crisp edges. They’re packed with toffee and butterscotch flavours through the butterscotch chips plus brown butter to bump up those flavours!
These butterscotch cookies are amazing and something a little different to mix up your cookie game but yet still simple. They’re definitely a sweeter cookie but the bites of freeze dried strawberry as well as the browned butter help to cut the sweetness a little.
I really enjoy trying to create different recipes and it’s definitely hard to come up with unique combos these days but as far as I can tell, these are one of a kind. If you give these a go, make sure to tell me what you think down below!
If you’re interested in some other cookie recipes, check out my chewy ginger molasses cookies or if you need something gluten free, try my almond flour chocolate chip cookies or my monster cookies which are just made with basic oats.
Can I Use Fresh or Frozen Strawberries?
No, these butterscotch cookies are made with freeze dried strawberries which bring so much strawberry flavour without adding any moisture to the cookies. I do not recommend baking these with fresh or frozen strawberries as they will add too much moisture and ruin the texture.
I know freeze dried berries can be hard to find, especially here in Canada, without spending an arm or leg. However, I did find mine at a local dollar store, so I totally recommend trying that first. I’ve seen some EEExpensive brands online but there is no need to spend exorbitant amounts on these strawberries.
How Brown to Make the Butter
When I make these butterscotch cookies, to get all the nutty and toffee like flavours I can, I like to brown the butter to the edge of burnt. This is of course optional but it adds so much flavour it’s amazing. It also makes the cookies smell divine and it’s hard to just not eat all the dough straight out of the bowl. If you do decide to be an extreme butter browner, just make sure you keep an eye on it. Once on the edge, the butter will burn very quickly and this will definitely not add a nice flavour. Once the butter is a dark brown, immediately transfer it to a heatproof bowl so it doesn’t continue heating.
When making brown butter, ensure to continue whisking the butter, especially towards the end or the milk fats will stick and burn to the bottom of the saucepan.
Strawberry butterscotch cookies on marble countertop with butterscotch chips and strawberries next to it.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
How to Freeze and Bake Chilled Cookie Dough
If you’d like to freeze the dough to save time in the future, follow these simple steps.
Prep the dough as instructed.
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