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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.
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    8 dozen


  • 1 cup butter, softened
  • 1/3 cup canola oil
  • 1-1/4 cups sugar
  • 1/3 cup confectioners' sugar
  • 2 large eggs, room temperature
  • 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


  • 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° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
2 each: 151 calories, 8g fat (4g saturated fat), 20mg cholesterol, 97mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.
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Average Rating:
  • janet.wallenfang
    Feb 11, 2011

    No comment left

  • allaboutcookies86
    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.