Saturday, December 19, 2009

Butterscotch Gingerbread Cookies

This is a new one for me.

About a month ago somebody at work offered me a Gingerbread Butterscotch Cookie. I was not going to have one because I was actually trying to make better food choices, but I did not want to be rude and I really wanted to taste the cookie :) I was surprised by how much I loved the cookie. I don't know about you, but I had never tried gingerbread and butterscotch together. Let me tell you they are amazing together!!! They definitely have the Christmas feel with the spice of the Gingerbread, but they are a chewy cookie with the sweetness of butterscotch. If you are snowed in today (like me) you should go make these.

Butterscotch Gingerbread Cookies
recipe adapted from

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

Preheat oven to 350 degrees F.

Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
In a large bowl, beat butter, sugar, egg and molasses until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes approximately 4 1/2 dozen cookies

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