Apple Butterscotch Snickerdoodles are a cozy twist on the classic cookie everyone already loves. These soft, cinnamon-sugar coated treats come together easily, making them perfect for an afternoon of baking or when you need a quick dessert that still feels special. The addition of tender apples and sweet butterscotch chips adds a warm, caramel-like richness that transforms traditional snickerdoodles into an irresistible crowd-pleaser. Whether you’re sharing them with friends, coworkers, or family, these cookies disappear from the plate almost as quickly as they come out of the oven. 🍎🍪
Apple Butterscotch Snickerdoodles
Makes 3 dozen
Ingredients
2 3/4 cu All Purpose Flour
2 tsp Corn Starch
1 tsp Baking Soda
1/4 tsp Salt
1/2 cu Unsalted Butter, room temperature
1/2 cu Shortening (Crisco, or double the butter)
1 1/2 cu Granulated Sugar
2 lg Eggs, room temperature
1 1/2 cu Butterscotch Morsels
1 cu Diced Apple (1 medium, peeled and cored)
Sugar Coating:
1/3 cu Granulated Sugar
3 tsp Cinnamon
Method
Preheat oven to 350˚F.
Combine the flour, corn starch, soda, and salt in a medium sized bowl. Set aside.
Beat the butter and shortening together in a large mixing bowl until smooth. Add the sugar and beat until well combined. Add in the eggs, one at a time. Slowly the flour in batches. Beat everything until just fully combined.
Stir in the butterscotch morsels and apples. Refrigerate mixture for 30 minutes to an hour.
In a small bowl, combine the sugar and cinnamon. Remove the mixture from the refrigerator and shape it into 36 even size balls. Roll the balls in the sugar-cinnamon mixture until fully coated. Place balls onto parchment or baking pad lined baking sheets about 2 inches apart.
Bake 11-13 minutes or until edges become light golden brown. Remove from the oven and allow to set on baking sheet. They will collapse and harden as they cool. Transfer to a wire to cool fully. Store in an air tight container.