Welcome everyone to another week of #CookieSwappinGood! This week I am sharing a recipe for butterscotch snickerdoodles. Up until a couple weeks ago, I could not remember ever even eating a “regular” snickerdoodle although my mom assured me that she had made them in the past and I had in fact eaten them. This recipe is fairly simple and to keep things interesting, I decided to add in some butterscotch chips. Let me tell you, my husband thinks they’re so good, he keeps making excuses to go into the kitchen.
For this recipe, you need butter, eggs, sugar, flour, salt, baking soda, and cream of tartar. I have never cooked with it and I honestly don’t even know what it’s for but you can find it on the spice aisle. I also enlisted a helper this week. She is not necessary to make the cookies but she does help clean up any butterscotch chips that may fall out of the bowl.
The dough is easy to make and once it started to pull away from the bowl, I added the entire bag of butterscotch chips. This recipe makes about 4 dozen so there’s a lot of dough in there.
Before you bake them, roll them into 1 inch balls and toss gently in a mixture of cinnamon and sugar. They will cook up in about 10 minutes in a 400 degree oven.
You ready to make some yourself? Here’s the recipe:
- 1 1/2 cup granulated sugar plus 1/4 cup for rolling the cookies in
- 1 cup shortening
- 2 eggs
- 2 3/4 cup flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 bag butterscotch chips
- Heat the oven to 400 degrees
- Blend sugar, shortening, and eggs in your mixer until smooth. Slowly incorporate the flour, baking soda, salt, and cream of tartar
- Roll dough into 1 inch balls and toss in a bowl with the cinnamon sugar mixture
- Bake for 9-11 minutes
Have you ever tried snickerdoodles?