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Butterscotch Graham Cookies
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Butterscotch Graham Cookies
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Butterscotch Graham Cookies are like a warm, fuzzy blanket - so comforting. Plus these cookies make your house smell heavenly while they're baking. The timeless flavor combination of butterscotch, cinnamon, and graham crackers is just right for a brisk autumn afternoon. Dunk them in a glass of milk or a hot cup of tea, either way you can't go wrong.

Prep time
Bake/Cook time
3 dozen
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Butterscotch Graham Cookies
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
3 dozen


  • 2 cups graham cracker crumbs
  • 1 2/3 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 2 tablespoons instant vanilla pudding mix
  • 2 teaspoons ground cinnamon
  • 1 cup salted butter, softened to room temperature
  • 1 cup packed Imperial Sugar Light Brown Sugar
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 tablespoons whole milk
  • 1 package (11 oz) butterscotch chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine graham cracker crumbs, flour, baking soda, vanilla pudding mix, and cinnamon. In a separate bowl, beat butter, granulated sugar, and brown sugar on medium speed until fluffy and light, about 2 minutes.
  3. Beat in egg , egg yolk, vanilla extract, and milk; gradually beat in flour mixture. Use a wooden spoon to fold in butterscotch chips. Drop by rounded tablespoon onto prepared baking sheets.
  4. Bake roughly 9 minutes, until edges just begin to turn golden and middles look slightly underdone. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.


Recipe developed for Imperial Sugar by Kristan Roland @bakescupcakes.

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