Tuesday, November 22, 2011

Recipe: Butterscotch Gingerbread Cookies

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Today I want to share a wonderful and EASY cookie recipe for you, perfect for this holiday season. Yes, I know, if you're in the U.S., you're probably thinking Thanksgiving and pumpkin pie for dessert. Here's a delectable treat that you might also want to consider adding to the dessert part of your holiday meal. This soft, chewy, baked treat features all the tastes and enticing aromas you associate with the holidays, topped off with sweet, creamy butterscotch. I highly recommend this -- I know we'll be making more of these in the coming weeks!

Here's how I made them! My recipe is based on one by Nestle.

Mix together the dry ingredients and set aside. Not mixed yet... so pretty though!

In your mixing bowl, cream together your butter, sugar, egg, and molasses. I'm using blackstrap molasses because it's what I had in the cupboard... you could use light molasses as well!

Add your dry ingredients in four parts, mixing until incorporated after each addition.

Stir in your butterscotch morsels. See them peeking out of the dough?

Drop by rounded tablespoons onto an ungreased cookie sheet. I use parchment covered sheets. Notice that my boys weren't helping this time... they are all (about) the same size :)

Bake for 9 to 11 minutes at 350 degrees F, until the cookies are lightly browned. Cool 2 minutes on your baking sheet, then move to a wire rack to cool completely. 

Enjoy! If you waited for them to cool completely before trying them, I'm impressed ;)

Butterscotch Gingerbread Cookies


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 1/2 cups firmly packed brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 1 (11 ounce) package Butterscotch Flavored Morsels


  1. Preheat your oven to 350 degrees F.
  2. In a medium sized bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
  3. In your large mixing bowl, beat butter, sugar, egg and molasses until creamy.
  4. Add the flour mixture one fourth at a time, mixing each time until well blended.
  5. Stir in butterscotch morsels.
  6. Drop by rounded tablespoons onto ungreased baking sheets (or parchment/Silpat lined sheets).
  7. Bake for 9 to 11 minutes. The cookies should be lightly browned. Allow the cookies to cool on the baking sheets for 2 minutes. Move to a cooling rack until cooled completely. Store in airtight container.
I made these cookies as part of 12 Weeks of Christmas Cookies blog hop. If you're looking for more cookie recipes, check them out!

This post is linked to the following blog linkys or parties. Please visit them for lots more recipes and ideas!
Weekend Bloggy Reading

Tip Junkie handmade projects


  1. LOL about your boys helping, I so know how that goes. And those look so good, I love gingerbread, but am intimidated by the roll out kind.

  2. I think my hubby would absolutely love these. I will be giving them a try. Thanks for sharing.


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