Butterscotch Gingerbread Cookies


It’s Christmas Cookie season! We’ve wrapped up our marshmallow-making (now desperately hoping that USPS delivers!) and are now into the cooking-baking zone. I love gingersnaps and ginger cake (which is odd, considering I don’t care for the actual ginger root). So, today I tested out some Butterscotch Gingerbread cookies – for the win! Santa will be satisfied.

I’ve been on a roll, so stay tuned for additional recipes this holiday season, or simply scroll back into my archives for favorites such as Mini Eggnog Cheesecake and Baked Apple Chips.

Butterscotch Gingerbread Cookies

  • Servings: 4 dozen
  • Difficulty: easy
  • Print

Butterscotch Gingerbread(3)

3 c all-purpose flour
2 t baking soda
2 t ground cinnamon
2 t ground ginger
1 t ground cloves
 t salt
1 c (2 sticks) butter, room temperature
1 ½ c packed brown sugar
1 large egg
1/3 c molasses
1 ½ c butterscotch chips (just a bit less than an 11 oz bag)


  • Preheat oven to 350.  Line baking sheets with parchment or silpat.
  • Combine dry ingredients, flour through salt, in a bowl.  Sift or whisk to combine.
  • In a stand mixer or with a hand mixer, combine butter, sugar, egg, and molasses until creamy.  Gradually add in flour mixture until well-combined.
  • Stir in butterscotch chips by hand.
  • Drop by rounded tablespoon onto prepared cookie sheets, and bake for 10 minutes or until lightly browned.
  • Cool for 2 minutes and then transfer to cooling racks.

Butterscotch Gingerbread(1)

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