Soft and Chewy Butterscotch Snickerdoodles
The ultimate comfort cookie, Soft and Chewy Butterscotch Snickerdoodles blend rich butterscotch with a hint of cinnamon for a unique twist on a classic favorite. With their soft centers and chewy edges, these cookies are perfect for any occasion. Make a batch tonight and enjoy a taste of home!
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!
Notes
For the best texture, store your cookies in an airtight container at room temperature. This keeps them soft and chewy.
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.
These cookies pair beautifully with a glass of cold milk or a warm cup of coffee, enhancing their sweet flavor.
Feel free to mix in nuts or use dark chocolate chips instead of butterscotch for a different flavor profile!
For consistent results, allow your baking sheets to cool completely between batches to prevent the cookies from spreading too much.
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.