Butterscotch Snickerdoodle Cookies

There’s certain smells and tastes that take me back to my childhood, and butterscotch is certainly one of the most vivid. My mother used to make this pudding and serve it in the cutest little pudding cups with long stems on them and I just couldn’t wait to dig in after dinner. Butterscotch was always my favorite flavor pudding, and now I try to incorporate the luscious flavor into as many treats as I possibly can, it’s such a simple but happy memory for me.

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.

This recipe combines everything I love in one. The perfect texture of my chocolate chip cookies, chewy and soft in the middle with a delightfully crispy edge, warm butterscotch chips that bring a different flavor to these cookies, and the kicked up spice of nutmeg and cinnamon in the cookie batter. It’s taken to an entirely new level when the cookie dough is rolled in cinnamon sugar, then baked just as snickerdoodle should be.

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!

Ingredients:

• 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)

Directions:

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.
Using a cookie dropper*, scoop your cookie, then carefully roll into a ball with your hands before adding to a bowl of cinnamon sugar. Roll generously in the cinnamon sugar mixture until all sides are covered.

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.

Bake in the preheated oven for 12-14 minutes, until golden. The centers will still be soft for a few more minutes, but the edges will be just starting to crisp.

Remove from baking sheet, then place on cooling racks* to cool completely.

Once cooled, serve or store in an airtight container.

Enjoy!

Do you have favorite cookie flavors as the seasons change, or do you prefer traditional recipes?

*this contains an affiliate link that I may receive a small percentage of if you make a purchase.