Butterscotch Kids Refrigerator Cookies are a nostalgic treat that combines the rich, caramel-like sweetness of brown sugar with a soft, buttery texture and a delightful crunch from walnuts. Named for their golden butterscotch color and kid-friendly flavor, these cookies are prepared by chilling the dough, which allows for easy slicing and even baking. A true classic from the mid-20th century, these cookies are perfect for sharing at gatherings or storing in the fridge for a quick, sweet bite any time.
Ingredients
- 2 cups all-purpose flour (sifted)
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- ¾ cup shortening
- 1 cup brown sugar (packed)
- 1 egg
- 1 tsp vanilla extract
- ½ cups walnuts (finely chopped )
Instructions
Step 1: Prepare the Dry Ingredients
- Sift together the flour, baking soda, cream of tartar, and salt. Set aside.
Step 2: Cream the Shortening and Sugar
- In a large mixing bowl, cream the shortening and brown sugar until light and fluffy.
Step 3: Add Egg and Vanilla
- Beat in the egg and vanilla until well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms.
Step 5: Fold in Walnuts
- Gently stir in the finely chopped walnuts until evenly distributed.
Step 6: Shape and Chill the Dough
- Divide the dough into two logs, about 2 inches in diameter.
- Wrap tightly in wax paper or plastic wrap.
- Refrigerate for 1–2 hours until firm.
Step 7: Bake the Cookies
- Preheat oven to 375°F (190°C).
- Slice chilled dough into ¼-inch rounds and place on an ungreased baking sheet.
- Bake for 8–10 minutes or until edges are lightly golden.
Step 8: Cool and Serve
- Allow cookies to cool on the pan for 2 minutes, then transfer to a wire rack.
- Enjoy warm or store in an airtight container.
Tips
- Chill dough thoroughly (2 to 24 hours) for best “refrigerator cookie” slice-and-bake texture.
- Roll dough into tight logs in wax paper or plastic wrap for even slicing.
- Substitute pecans for walnuts for a milder nut flavor.
- Add ½ cup butterscotch chips for extra butterscotch flavor.
- Sprinkle tops with coarse sugar before baking for sparkle and crunch.
- For crisper cookies, slice thinner and bake toward 10 minutes.
- For softer cookies, slice thicker and bake closer to 8 minutes.
- Freeze dough logs up to 2 months; thaw slightly before slicing.
- Add ½ teaspoon cinnamon for a warm spice variation.
- Drizzle cooled cookies with vanilla glaze for a dressier presentation.
Nutrition
Calories: 110kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 1.8gCholesterol: 5mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 7gVitamin A: 30IUCalcium: 10mgIron: 0.6mg
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