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."
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35 m servings
Serving size has been adjusted!
Original recipe yields 48 servings

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  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 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.


Read all reviews 6
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I was looking for something a little different to make as a thank you for our neighbor for feeding our pets while away. He likes Mrs. Siggs snickerdoodles from this site. I found these and happe...

thank you! this recipe is exactly what i was looking for. I made 2 batches of cookies, these and Mrs. Sigg's Snickerdooldes and these were way better. I also made half of these with a butter/s...

A great new twist on a Snickerdoodle cookie. Everyone loved these cookies made with some plain yogurt, some wheat flour, almond & lemon extracts and butterscotch chips. The results were a nice...

Excellent cookie! I did have to make two changes: cinnamon chips in place of butterscotch and lemon juice for lemon extract. They were great with the changes and I can't wait to taste them nex...

Very flavorful and crunchy cookie that goes well soaked in milk or coffee!

These cookies were very good, and not overly sweet. Cooked in the convection oven, they came out soft and thick. I used half margarine and half butter, so in combination with the oil, the flavo...

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