Butterscotch Sugar Cookies with Blackberry Icing

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Prep Time10 min

Make these butterscotch cookies as a fun and delicious craft for yourself or your little ones. Blackberries deepen the color and flavor in the icing on top of these Butterscotch Sugar Cookies.

Butterscotch Sugar Cookies with Blackberry Icing



  • 2 ¾ cup all purpose flours
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup butter, softened
  • 1 ½ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup butterscotch chips
  • Icing:

  • 1 cup powdered sugar
  • 2 tsp milk
  • 2 tsp corn syrup
  • ¼ cup California Giant blackberry puree


      • Preheat the oven to 350 degrees.
      • In a medium mixing bowl, stir together eggs, butter and vanilla until combined.
      • Stir in the flour, baking soda, baking powder and sugar well combined.
      • Add the butterscotch chips and stir until fully combined.
      • Using a small cookie scoop (about 1 inch diameter), spray with nonstick spray and then scoop 12 balls onto a cookie sheet with parchment paper.
      • Bake for 8 to 10 minutes or until your cookies are golden brown.
      • While your cookies are baking, combine the powdered sugar, milk, corn syrup and blackberry puree.
      • Let your cookies sit 8 to 12 minutes before icing.
      • Ice these delicious treats and enjoy!
Butterscotch Sugar Cookies with Blackberry Icing

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!