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Soft Baked Butterscotch Snickerdoodles

Soft Baked Butterscotch Snickerdoodles are the perfect cookies to put some pep in your step and a smile on your face. The cookies are full of flavor and soft baked for melt-in-your-mouth sensations in every bite. The cinnamon sugar is the perfect pairing with the butterscotch flavor, too!
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Prep Time 2 hours 10 minutes
Cook Time 17 minutes
Total Time 2 hours 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup unsalted butter room temperature
  • 1/2 cup light brown sugar packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 1/4 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup butterscotch chips
Topping
  • 1 tablespoon ground cinnamon
  • 3 tablespoons sugar

Method
 

  1. In a mixer or bowl with an electric mixer, beat the butter, brown sugar and sugar together.
  2. Beat in the egg and vanilla extract until blended.
  3. In a separate bowl, combine the flour, baking soda, cornstarch and cinnamon.
  4. By hand, stir in the dry ingredients.
  5. Cover and refrigerate for at least 2 hours or up to overnight.
  6. Preheat the oven to 325°F.
  7. Roll your dough into 2 tablespoon balls.
  8. Place 2 inches apart on parchment covered baking sheets.
  9. Bake for 13-20 minutes or until the edges are just light brown.

Notes

Butterscotch Snickerdoodles adapted from Chocolate & Carrots. Servings: 24 cookies.