Cinnamon Butterscotch Cookies

4.59 from 17 votes

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This Cinnamon Butterscotch Cookies is soft baked, sweet, and comforting. Plus it’s so simple and easy to make, all cookies should be this good!

Cinnamon Butterscotch Cookies

Have I got a winner for you today!! Cinnamon Butterscotch Cookies!

Just like my intro said, these are soft and chewy cookies made with all the common culprits found in any cookie recipe (butter, sugar, brown sugar, eggs, vanilla, flour, leavenings, salt) but also include butterscotch chips and ground cinnamon. Butterscotch and cinnamon may seem like an unlikely pair, but let me tell you these are some of the most amazing, chocolate-free cookies you could ever make…and did I mention I make the cookie dough in a pot on the stove?

Intrigued yet? You should be!

But not because you’ve checked out and think I’m crazy and/or because these seem weird to make.

Instead of using melted butter from the microwave and pouring it into a stand mixer, I just cut out that process completely, melting my butter in a medium, nonstick pot on the stove and then stirring the rest of my ingredients in, keeping my mixer tucked away and clean the entire time. Why dirty more dishes when you can keep things simple? 

Because we are only using one pot and one spatula to create these, it comes down to the method that really makes these stand out.  Just like my Actually Perfect Chocolate Chip Cookies, this recipe calls for warm melted butter, one egg + one egg yolk, light colored baking sheets and a low oven temperature. That was the base of this recipe, actually. And because I prefer non-chocolate things 5/7 days of the week, I added in cinnamon and butterscotch chips for good measure. Of course you could use one or the other, thus creating some Butterscotch Chip Cookies or some Chewy Cinnamon Cookies…honestly whatever you prefer is what you should do! I really really loved this duo together and think you will too!

Don’t forget to let the batter sit before scooping and baking! That flour needs time to absorb into the dough. After that, bake in a cool 325 degrees for 9-11 minutes, let them sit on the hot pans outside the oven and then transfer to the cooling racks.

Is there anything better than a warm, fresh cookie out of the oven? I submit there is not!

Anyways, below are a few photos of the process that I snapped with printable recipe at the bottom as usual.

Have a great weekend, friends!

Butterscotch Cookies

Cinnamon Cookies

Cinnamon Cookies
4.59 from 17 votes

Cinnamon Butterscotch Cookies

This Cinnamon Butterscotch Cookies is soft baked, sweet and comforting. Plus its so simple and easy to make, all cookies should be this good!
servings 28 small cookies
Prep Time 10 mins
Cook Time 9 mins
Total Time 39 mins



  • Melt butter in medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined.
  • Add in egg, egg yolk and vanilla. Mix until lighter in color.
  • Add in the flour, baking soda, salt and cinnamon. Stir well to ensure a smooth, well stirred batter.
  • Preheat oven to 325.
  • Stir the chips into the batter and let it sit 10-20 minutes to let the flour soak into the rest of the batter. (The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.)
  •  Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
  • Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
  • Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.


Calories: 146kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 132mg | Potassium: 23mg | Sugar: 16g | Vitamin A: 165IU | Calcium: 10mg | Iron: 0.5mg
Course: Dessert
Cuisine: American
Keyword: Cinnamon Butterscotch Cookie
Other recipes you might like:

Hot Pot Chocolate Cookies Recipe

Sugar Cookies

Actually Perfect Chocolate Chip Cookies

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Recipe Rating

49 Responses
  1. Vicki Barber

    Just wonder, why light baking sheets? your answer might explain prior problems with other cookies.


    1. Melina

      5 stars
      I left the dough alone for an hour versus 20 minutes as instructed; the dough was lighter and fluffier than play dough. I portioned 6 cookies per sheet and baked for 11 minutes so the edges were golden and crunchy. Followed the rest of the directions and fell in love. Definitely remaking these.

    2. Kelly

      I had the same thing happen! The cookies never “set.” I spooned the flour into measuring cup, then leveled off. Dough sat maybe a couple minutes over 20 min.

      1. Lauren

        You probably just need to bake them a few minutes longer! Some ovens are cooler or hotter than others. Do you happen to have a thermometer in your oven?

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  3. Patrick

    5 stars
    I made these cookies for the first time and they came out perfect. I shared them with the nurses treating my wife and my fellow cast members at Disney Magical Express the next day. All of them raved about them and I too enjoyed a couple.

  4. Hannah H.

    I’m trying to eat less sugar these days, but I think I might have to make an exception for these! Love cinnamon AND butterscotch! Yummy!!

  5. Julie Robinson

    3 stars
    These cookies look so good! My son loves soft cookies and butterscotch so I think these will be a winner in his book!

  6. Deb Showalter

    5 stars
    Made these cookies tonight, they are so yummy!! I’m a big chocolate cookie lover, but yet I can’t stop eating these. Hubby is a BIG Butterscotch lover, he says thank you!

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  8. Dawn

    Hello, I know you said to leave the dough sit out so the flour could get absorbed, but could I keep the dough in the refrigerator for an hour? Just to make sure they dont flatten out? Thank. You.

    1. Lauren

      I haven’t ever refrigerated my dough before so I can’t really tell you what would happen to the cookies if you did that. But you are welcome to try it out and see how they go 🙂

    2. destiny

      5 stars
      these are so good. me and my family ate them up so fast that I made them twice in one week. Something I realized while making them, maybe this will help some of yall. The first time I made them, I let the butter cool maybe 5-10 minutes before adding the sugar and everything and they turned out just like the picture. The second time I made them they were flat, tasted the same, but flat. The only thing I did different was throw everything else in there as soon as I took the butter off heat. So, maybe that’s what a lot of yall have been doing when they turn out flat. I hope this helps you guys! ❤️

    1. Lauren

      How did you measure your flour? Whenever cookies come out flat, too much butter/not enough flour is usually the culprit. And lots of ovens vary which means cooking times can also vary. Just bake a little longer!

  9. Kelly Loney

    5 stars
    These are so good! I only used 3/4 cup of brown sugar, added more cinnamon, and I browned the butter to increase the caramel flavor–so much better than chocolate chip cookies (thought I’d never say that 🙂

  10. E

    2 stars
    Had to tweak it because they flattened out completely and didnt cook, ended up with a pile of cookie bits not cookies. To be fair i made them gluten free but this is the only recipe I’ve had issues making gluten free.

  11. Nicole

    4 stars
    Really good, better than I expected. Sweet, but not too sweet. Easy to make. I made in my stand mixer; did not use the stovetop method. Will definitely make again.

  12. Emily

    5 stars
    I made this recipe and it was fabulous. I had a hard time not eating all the dough. You know that last scoop of cookie dough never made it onto the pan haha.
    I used ultra dark brown sugar. Not really a revision but worth a mention but I did however revise the recipe a few times, here’s how

    1: I used a 1/2 cup of Splenda/stevia in place of the granulated sugar
    2: I didn’t bother just adding the yolk of the second egg I just added a whole second egg
    3: before dropping the cookies onto the sheet I put pecan crumbs into a plate and dropped the dough balls into the pecan crumbs so that the bottoms of the cookies were pecan crusted.
    I thought about making a log with the dough and rolling it to add the pecans that way but was too impatient, the dough was too soft and I added too many butterscotch chips for a knife to go through.
    Perhaps if I chilled it before cutting. I will try that next time !

  13. Kae

    5 stars
    I accidentally used bread flour but that didn’t seem to make a dif. I baked them for 11 min because my oven seems to run cold. They came out very soft in the middle but I’m ok with that. They are crazy delicious!

  14. Ami Paterson

    5 stars
    This recipe was just what I needed today! So easy to make and ooey-gooey, warm perfection as a result. Who would have thought I’d appreciate a chocolate-free cookie so much!? 🙂 Will definitely make these again!

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