butterscotch snickerdoodles__________________________Holy moly, are these decadent! Perfect for your Christmastime cookie box gifts. Try not to eat all the dough before forming the cookies - not condoning the consumption of raw eggs, of course, but the batter is so delightful it's hard to resist a lick or two.
Ingredients
- 2 tbsp + 1 tsp coconut oil, divided
- 1/2 cup unsweetened applesauce
- 1/2 cup packed brown sugar
- 1 1/4 cup granulated sugar, divided
- 1 egg
- 2 tsp vanilla extract
- 1 tsp cream or tartar *see note
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tsp cinnamon, divided
- 1/2 cup butterscotch chips
- flaky sea salt
Instructions
- Heat oven to 400 degrees and line two baking sheets with parchment.
- In a medium sized bowl, cream 2 tbsp oil, applesauce, brown sugar, and 3/4 cup granulated sugar until combined with a hand mixer or whisk. And egg, vanilla, and cream of tartar, mix until incorporated.
- In another bowl, sift flour, baking soda, salt, and 1 tsp cinnamon together. Fold dry ingredients into wet with a spatula until a dough forms. Your snickerdoodle dough will be sticky. This is okay!
- In a small bowl, mix 1/2 cup granulated sugar and 2 tsp cinnamon. Roll 1.5 inch balls of dough in between your palms to form a ball, then roll around in the cinnamon sugar until thoroughly covered. Place cookies on baking sheet about 2 inches apart to allow plenty of room to spread. Repeat until all dough is complete. I got 14 cookies out of my batch, but you may get anywhere from 12-16 depending on the size you make your cookies.
- Bake for about 8 minutes. The cookies will look underbaked - this is what you want. Remove from oven and cool for about 5 minutes on the baking sheets until set, then move to a wire cooling rack for 20 minutes to cool completely.
- When cookies are cooled, microwave butterscotch chips with 1 tsp coconut oil. My microwave melted the chips nicely after about :90, but times may vary depending on strength of your contraption. Stir. The oil makes the butterscotch easily drizzled. Spoon butterscotch over the cookies in any desirable pattern and sprinkle with flaky salt. If you'd like the adornment to harden, refrigerate cookies for about 10-15 minutes. Serve!
Notes
* I had good success using white vinegar instead of cream of tartar. Lemon juice is also a good substitute!