Butterscotch Snickerdoodles

Butterscotch Snickerdoodles are a sweet sugar and cinnamon dusted cookie made with a twist by adding butterscotch chips. Not your average snickerdoodle cookie!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Resting Time 30

Total Time 45

Servings

Calories 65kcal

Author Teri

Cost $6

Ingredients

Cookie Dough Mixture

1 stick butter softened
1 teaspoon vanilla extract
½ cup light brown sugar packed
1 cup sugar
2 eggs
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground nutmeg
11 ounces butterscotch chips

Sugar Mixture

2 tablespoons sugar
1 tablespoon cinnamon

Instructions

Preheat the oven to 350°F. Put silicone mat on cookie sheet, or spray cookie sheet with cooking spray.
In a medium mixing bowl, mix butter, vanilla, brown sugar, sugar and eggs with a hand mixer until blended. Add flour, baking soda and nutmeg and mix with a large spoon. Add entire bag of butterscotch chips. Cover and refrigerate for 30 minutes. Refrigerate for less time if you want the cookies to be more flat and crunchy.
Mix sugar and cinnamon together in a small bowl.
For each cookie, roll about a tablespoon of cookie dough into a ball. Roll each ball in the cinnamon sugar mixture before placing on the cookie sheet. Leave about an inch in between each cookie. If you didn't refrigerate your dough as long to get thinner crispier cookies, leave about two inches in between each cookie as those will spread out more.
Bake for 12-14 minutes until golden. Remove cookies to wire racks for cooling.

Notes

Nutrition info below is for 1 cookie.

Nutrition