These Golden Butterscotch Walnut Cookies are a delightful twist on the classic butterscotch cookie, featuring a rich browned butter frosting and a nutty crunch.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated before baking for even cooking.
In a large mixing bowl, cream together the light brown sugar and unsalted butter until fluffy.
Use room temperature butter for easier mixing.
Add the baking soda, baking powder, and salt to the mixture and blend well.
Sift the dry ingredients before adding to avoid lumps.
Mix in the egg and vanilla extract until fully combined.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the all-purpose flour and sour cream, alternating between the two, until the batter is smooth.
Start and end with the flour for a better texture.
Fold in the chopped walnuts gently.
Toast the walnuts beforehand for enhanced flavor.
Drop rounded teaspoons of dough onto a greased cookie sheet, spacing them 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Rotate the cookie sheet halfway through baking for even browning.
Transfer the cookies to a wire rack to cool completely.
Let the cookies cool completely before frosting to prevent melting.
In a saucepan, brown the butter for the frosting over medium heat, then remove from heat.
Stir constantly to prevent burning.
Mix the browned butter with powdered sugar, vanilla extract, and milk until smooth.
Adjust the milk quantity for your desired frosting consistency.
Spread the frosting over the cooled cookies and garnish with additional walnut pieces if desired.
Use a piping bag for a decorative touch.
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