Butterscotch Snickerdoodles Recipe

2.5 1 2
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Butterscotch Snickerdoodles Recipe

Read Reviews
2.5 1 2
Publisher Photo
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.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter or margarine, softened
  • 1/3 cup vegetable 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 mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. 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° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
Originally published as Butterscotch Snickerdoodles in Best of Country Cookies 1999, p72

Nutritional Facts

2 each: 151 calories, 8g fat (4g saturated fat), 20mg cholesterol, 97mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 1 cup butter or margarine, softened
  • 1/3 cup vegetable 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
  1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.
  2. 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° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
Originally published as Butterscotch Snickerdoodles in Best of Country Cookies 1999, p72

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MY REVIEW
allaboutcookies86 User ID: 4740624 25457
Reviewed Apr. 5, 2010

"Definitely a different combination, but it goes well together. In my opinion definitely a good tea cookie. They are good dunked in tea if you are a dunker."

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