I made these butterscotch cookies this afternoon and the flavor is intriguing, but the dough was annoyingly crumbly, and the cookies themselves cracked. I couldn't roll the dough in the sugar mixture because of the dough's fragiligy. The cookies fell apart as I gingerly set them on the cookie sheets without even rolling in the sugar.
The reviewers raved about this recipe.
How can I ameliorate this crumbliness? I have heard either less flour (this recipe called for 2 1/2 cups flour) or add more vanilla (1 TBSP here) or even a little milk to the batter. Seasoned or pro bakers -- ideas? The recipe had an egg and an egg yolk -- maybe make it two entire eggs instead?
Or maybe I should just look for a different butterscotch cookie. Thanks. I make butterscotch blondies several times a month (with brown butter also, yum) but I wanted to try some butterscotch cookies for a different twist.