Soft and Chewy Butterscotch Snickerdoodles
There’s something so comforting about baking, especially when it comes to making Soft and Chewy Butterscotch Snickerdoodles. I remember the first time I attempted to whip up a batch of these cookies; the warm aroma of baking cookies filled my kitchen, creating an atmosphere of sweet anticipation. They’re a perfect blend of soft, chewy dough and rich butterscotch flavor, rolled in a delightful cinnamon-sugar coating that adds just the right amount of warmth. Each bite transports you back to cozy afternoons spent with family, sitting at the kitchen table, savoring a cookie with a glass of cold milk. It’s a tradition I cherish, and I can’t wait to share it with you!
Recipe Snapshot
19 mins
10 mins
9 mins
Medium
130 kcal
1 g
Vegan, Gluten-Free, AIP
6 g
Wooden Spoon, Mixing Bowl, Whisk, Baking Sheet, Oven
What’s Great About This Soft and Chewy Butterscotch Snickerdoodles
They are Perfectly Chewy
One of the standout features of Soft and Chewy Butterscotch Snickerdoodles is their amazing texture. The addition of butterscotch chips ensures that every bite is buttery and melt-in-your-mouth delicious. I love how they hold their shape but still have a tender, chewy center. It’s the kind of cookie that makes you feel like you’re getting a warm hug.
Butterscotch Bliss
The rich flavor of butterscotch is simply heavenly! Unlike chocolate, which can sometimes overpower a cookie, butterscotch offers a subtle sweetness that complements the spices beautifully. It’s a unique twist that elevates a traditional snickerdoodle into something truly special.
Endless Versatility
These cookies are not just for special occasions. They’re perfect for bake sales, casual gatherings, or even just a sweet treat at the end of a long day. You can easily adjust the recipe to include nuts or even dried fruits if you want to experiment! The base recipe is so reliable that you’ll find yourself reaching for it time and again.
Family-Friendly Fun
Baking together is a wonderful way to create memories with family. Kids will love rolling the cookie dough in the cinnamon sugar, and it’s an easy enough recipe that even novice bakers can feel accomplished. Plus, who can resist homemade cookies fresh from the oven?
Store and Share
Another thing I adore about these cookies is how well they store. Keeping them in an airtight container means you can enjoy a little piece of joy for days! They also make fantastic gifts; who wouldn’t love receiving a jar filled with Soft and Chewy Butterscotch Snickerdoodles?
Ideal Anytime Treat
No matter the season, these cookies fit right in. Whether it’s fall, winter, spring, or summer, they are the perfect sweet companion for any time of year. Their delightful blend of flavors and textures makes them a staple in my cookie repertoire.
Ingredients for Soft and Chewy Butterscotch Snickerdoodles
Creating the perfect batch of cookies starts with high-quality ingredients. For these Soft and Chewy Butterscotch Snickerdoodles, every component works in harmony to create a deliciously rich flavor and delightful texture. The key players are the butterscotch chips, which add a hit of sweetness, and the cream of tartar, which contributes to that iconic snickerdoodle tang. Here’s what you’ll need:
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 3 ½ oz package vanilla pudding mix or butterscotch pudding for stronger flavor
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups butterscotch chips
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Making Soft and Chewy Butterscotch Snickerdoodles
Making these cookies is a delightful experience that fills your kitchen with warmth and sweetness. Follow these simple steps to create your own batch of Soft and Chewy Butterscotch Snickerdoodles.
- Preheat your oven to 350° F. This is crucial for ensuring your cookies bake evenly and achieve that perfect golden color. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper—this prevents sticking and makes for easier cleanup.
- In a large mixing bowl, combine the unsalted butter with an electric mixer for about 30 seconds until it’s nice and creamy. The goal is to get it fluffy before adding the sugars.
- Add both the granulated sugar and packed light brown sugar to the butter. Cream them together until light and fluffy—this should take about 2 minutes. Your mixture should be pale and airy, indicating you’ve incorporated enough air.
- Next, add the large egg and vanilla. Mix on low speed just until combined; over-mixing can lead to denser cookies later on, and we want to keep them soft and chewy!
- In another bowl, whisk together the dry ingredients: all-purpose flour, vanilla pudding mix, baking soda, cream of tartar, salt, and ground cinnamon. Mixing these separately ensures even distribution of the leavening agents and seasonings.
- Gently add the dry mixture to the wet ingredients. Stir only until the flour is incorporated; it’s okay if there are still a few streaks of flour visible. This step is crucial for keeping your cookies tender.
- Add half of the butterscotch chips into the batter, mixing gently. Reserve the other half for placing on top of your cookie dough balls later—this adds a lovely visual touch.
- In a small bowl, combine the remaining granulated sugar and ground cinnamon. This will be your delicious coating that gives each cookie that signature snickerdoodle flavor.
- Using a medium cookie scoop (about 1 and ½ tablespoons), scoop the dough and roll each scoop in the cinnamon sugar mixture. This creates a delightful crust on your cookies.
- Place the rolled dough balls on your prepared baking sheet, ensuring they have enough space to spread. Gently press a few reserved butterscotch chips into the top of each dough ball.
- Pop the baking sheet into the preheated oven and bake for about 8 to 10 minutes. Keep an eye on them; you want them to be golden but still soft in the center. My sweet spot is around 9 minutes for that perfect chewy texture!
- Once baked, allow the cookies to cool on the sheet for at least 10 minutes before transferring them to a cooling rack. This helps them set and maintain that chewy inside.
- Store your delicious cookies in an airtight container for up to 5 days. Trust me, they won’t last long!
Things Worth Knowing
- When creaming butter and sugar, ensure your butter is softened to room temperature for better incorporation.
- Using both granulated sugar and brown sugar creates a perfect balance of sweetness and moisture.
- For an extra chewy texture, be cautious not to overmix the batter once the flour is added.
- If measuring ingredients accurately, consider using a kitchen scale for the flour and sugar.
Expert Tips about Soft and Chewy Butterscotch Snickerdoodles
To ensure the best results, follow these expert tips. They can help elevate your cookie game and improve your baking experience!
- Storage: For the best texture, store your cookies in an airtight container at room temperature. This keeps them soft and chewy.
- Freezing: You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to three months.
- Pairing: These cookies pair beautifully with a glass of cold milk or a warm cup of coffee, enhancing their sweet flavor.
- Variations: Feel free to mix in nuts or use dark chocolate chips instead of butterscotch for a different flavor profile!
- Baking in Batches: For consistent results, allow your baking sheets to cool completely between batches to prevent the cookies from spreading too much.
- Perfecting the Bake: Every oven is different, so keep an eye on your cookies in the last few minutes of baking. They should look slightly underbaked for that perfect chewy texture.
What to Pair With Soft and Chewy Butterscotch Snickerdoodles
These scrumptious cookies are a versatile treat that can be served on many occasions. Here are some delightful pairing ideas:
- Afternoon Snack: Enjoy a couple of Soft and Chewy Butterscotch Snickerdoodles with your afternoon coffee or tea for a cozy break.
- Parties: They’re a hit at birthday parties or family gatherings. A plate of these cookies brings smiles all around!
- School Lunch: Toss a few in your child’s lunchbox for a sweet surprise that they’ll love.
- Gift Giving: Present them in a decorative jar for a thoughtful homemade gift during holidays or special occasions.
- Baking Together: Make it a family tradition to bake these cookies together, fostering joy and connection.
- Seasonal Events: Serve them at your next holiday gathering or potluck; they’re sure to be a crowd-pleaser!
FAQ
Conclusion
These Soft and Chewy Butterscotch Snickerdoodles truly stand out as a comforting treat that brings joy with every bite. With their delightful blend of flavors and textures, they are perfect for any gathering or a cozy night in. I encourage you to try this recipe and experience the warmth and nostalgia that comes from baking these delightful cookies.
Soft and Chewy Butterscotch Snickerdoodles
Equipment
- Wooden Spoon
- Mixing Bowl
- Whisk
- Baking Sheet
- Oven
Ingredients
- ½ cup unsalted butter
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla
- 1 large egg room temperature
- 2 cups all-purpose flour
- 3 ½ oz vanilla pudding mix or butterscotch pudding for stronger flavor
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups butterscotch chips
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350° F. This is crucial for ensuring your cookies bake evenly and achieve that perfect golden color. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper—this prevents sticking and makes for easier cleanup.
- In a large mixing bowl, combine the unsalted butter with an electric mixer for about 30 seconds until it’s nice and creamy. The goal is to get it fluffy before adding the sugars.
- Add both the granulated sugar and packed light brown sugar to the butter. Cream them together until light and fluffy—this should take about 2 minutes. Your mixture should be pale and airy, indicating you’ve incorporated enough air.
- Next, add the large egg and vanilla. Mix on low speed just until combined; over-mixing can lead to denser cookies later on, and we want to keep them soft and chewy!
- In another bowl, whisk together the dry ingredients: all-purpose flour, vanilla pudding mix, baking soda, cream of tartar, salt, and ground cinnamon. Mixing these separately ensures even distribution of the leavening agents and seasonings.
- Gently add the dry mixture to the wet ingredients. Stir only until the flour is incorporated; it’s okay if there are still a few streaks of flour visible. This step is crucial for keeping your cookies tender.
- Add half of the butterscotch chips into the batter, mixing gently. Reserve the other half for placing on top of your cookie dough balls later—this adds a lovely visual touch.
- In a small bowl, combine the remaining granulated sugar and ground cinnamon. This will be your delicious coating that gives each cookie that signature snickerdoodle flavor.
- Using a medium cookie scoop (about 1 and ½ tablespoons), scoop the dough and roll each scoop in the cinnamon sugar mixture. This creates a delightful crust on your cookies.
- Place the rolled dough balls on your prepared baking sheet, ensuring they have enough space to spread. Gently press a few reserved butterscotch chips into the top of each dough ball.
- Pop the baking sheet into the preheated oven and bake for about 8 to 10 minutes. Keep an eye on them; you want them to be golden but still soft in the center. My sweet spot is around 9 minutes for that perfect chewy texture!
- Once baked, allow the cookies to cool on the sheet for at least 10 minutes before transferring them to a cooling rack. This helps them set and maintain that chewy inside.
- Store your delicious cookies in an airtight container for up to 5 days. Trust me, they won’t last long!
