Soft and Chewy Butterscotch Snickerdoodles

By srumbel

cinnamon and butterscotch are paired perfectly in these soft and chewy snickerdoodles! That’s one amazing cookie!
from crunchycreamysweet.com

Ingredients

• for rolling:
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1 3.5 oz. package vanilla pudding mix (or butterscotch pudding for stronger flavor!)
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 and 1/2 cup butterscotch chips
• 1/4 cup granulated sugar
• 1 Tablespoon ground cinnamon

Details

Preparation time 10mins
Cooking time 19mins

Preparation

Step 1

Preheat oven to 350 degrees F.
Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
In a large mixing bowl, cream butter with an electric mixer for 30 seconds.
Add both sugars and cream until light and fluffy, about 2 minutes.
Add egg and vanilla and mix on low just until incorporated.
In another mixing bowl, whisk together the dry ingredients (flour, pudding mix, baking soda, cream of tartar, salt and cinnamon).
Add the dry ingredients to the wet ingredients and stir just few times. Add half of the butterscotch chips, reserving the rest for placing on top of cookie dough balls. Mix until all flour mixture is incorporated.
Mix sugar and cinnamon in a small bowl.
Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size). Roll each scoop in the cinnamon sugar mixture. Place on a cookie sheet. Place few chips on the ball, pressing gently.
Bake the cookies for 8 to 10 minutes (my magic number was 9). Cool cookies for at least 10 minutes on the cookie sheet. Transfer onto a cooling rack.
Store in an air tight container for up to 5 days.