Butterscotch Gingerbread Cookies
Warm up your kitchen and your taste buds with these irresistible Butterscotch Gingerbread Cookies, a cozy twist on a holiday classic! Infused with the rich flavors of molasses, ground ginger, cinnamon, and cloves, these cookies deliver the beloved spiced nostalgia of gingerbread with a decadent upgrade—melty pockets of sweet butterscotch chips. The perfect balance of soft and chewy, these crowd-pleasing treats are ready in under 30 minutes, making them ideal for last-minute holiday baking or festive gift-giving. Pair them with a cup of hot cocoa or enjoy fresh out of the oven for the ultimate comforting indulgence. Bake up a batch today and let the sweet, spiced aroma fill your home!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Dark brown sugar, packed
- 0.5 cup Molasses
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Butterscotch chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set this aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the butterscotch chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, until the edges are set and the centers look slightly underbaked. The cookies will continue to firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies once cooled, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 133.2 g | 666% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 513.3 g | 187% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 249.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 624 mg | 48% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
