Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies

258

"Butterscotch morsels add their sweet creaminess to this classic gingerbread cookie. The ultimate treat, warm from the oven with a glass of cold milk."

Ingredients

35 m {{adjustedServings}} servings 109 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. PREHEAT oven to 350 degrees F.
  2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
  3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  4. 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.
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Reviews

258
  1. 315 Ratings

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Great recipe! Very delicious, but I would definitely say only add 1/2 to 2/3 of the bag of butterscotch. That is what I did and it was plenty sweet. I also added a little nutmeg, and if you pr...

These were amazing, chewy, soft and excellent flavor. I followed others ideas and baked them at 330 for 10 minutes, I also used white chocolate chips, only half the bag, added a tsp of nutmeg a...

These are very good gingerbread cookies! The things I changed were the amount of brown sugar I used, I only used 2 cups and they were still sweet enough. I also used less butterscotch than calle...