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Butterscotch Snickerdoodles

 Butterscotch Snickerdoodles
This recipe is a combination of the traditional Snickerdoodle recipe and my mother's best spritz recipe. Everyone comments on the unique combination of ingredients.
48 ServingsPrep: 20 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/3 cup canola oil
  • 1-1/4 cups sugar
  • 1/3 cup confectioners' sugar
  • 2 eggs
  • 3 tablespoons plain yogurt
  • 1-1/2 teaspoons almond extract
  • 1/8 teaspoon lemon extract
  • 3-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips
  • 1/2 cup chopped almonds
  • Additional sugar

Directions

  • In a large bowl, cream the butter, oil and sugars until light and
  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in yogurt and extracts. Combine flours, cream of tartar, baking
  • soda and salt; gradually add to the creamed mixture and mix well.
  • Stir in butterscotch chips and almonds.
  • Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased
  • baking sheets. Flatten with a fork dipped in sugar. Bake at 350°

2 of 2

Butterscotch Snickerdoodles (continued)

Directions (continued)

  • for 12-15 minutes or until lightly browned. Remove to wire racks to
  • cool. Yield: 8 dozen.
Nutritional Facts: 1 serving (2 each) equals 151 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 97 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.