Recently I wanted to try my hand at a new butterscotch cookie, so I used my chocolate chip cookie recipe as a base. I’ve made butterscotch cookies before, however I wanted to combine some traditional favorites so I opted to make a butterscotch snickerdoodle cookie.I’ve also made a variation of snickerdoodles before, but it wasn’t a cookie. Viola, the butterscotch snickerdoodle was born, and it is just as amazing as you would imagine.
With flavors like these, this is definitely a recipe for the holiday season. Whip up a batch of your own to add to the cookie tray or gift to your favorite person with a sweet tooth. Although the flavors are decidedly Fall themed, this cookie would be delicious year round!
1/2 cup butter, room temperature
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1.5 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups butterscotch chips
cinnamon sugar (2 tablespoons sugar PLUS 1/2 tablespoon cinnamon)
Preheat your oven to 350 degrees.
Cream the butter and sugars using a stand mixer* on low speed, continuing to mix until smooth. Add vanilla and egg, beating until combined. In a separate mixing bowl, combine the flour, baking soda, cream of tartar, salt, cinnamon and nutmeg. Once mixed together, slowly add to the creamed mixture until just incorporated. With a wooden spoon, carefully fold in the butterscotch chips, leaving a handful of chips aside to add to the tops of the cookies.
Place the rolled cookie dough on a baking sheet* lined with parchment paper or a silicone mat*, then add a few of the extra butterscotch chips to the tops.
It’s not necessary but it makes them pretty.
Remove from baking sheet, then place on cooling racks* to cool completely.
PrintButterscotch Snickerdoodle Cookies