Butterscotch Gingerbread Cookies Recipe - Allrecipes.com
Butterscotch Gingerbread Cookies Recipe
  • READY IN 35 mins

Butterscotch Gingerbread Cookies

Recipe by  

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

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Original recipe makes 4 1/2 dozen cookies Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jan 15, 2005

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 prefer a spicier more "gingerbready" taste I would recommend adding more of each spice and perhaps some more molasses. I baked them for about ten minutes at 330 so they are nice and chewy. Also, someone said that their cookies didn't look like the ones in the picture. I lightly rolled them into balls and they turned out BEAUTIFULLY!!! :) Enjoy!

 
Most Helpful Critical Review
Oct 22, 2003

These were O.K. but the butterscotch morsels made them awfully rich. Too rich and sweet for our tastes, won't be making these again anytime soon.

 

314 Ratings

Jan 18, 2005

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 and 1/2 a tsp extra of the other spices. This cookie received rave reviews from some of my toughest critics.

 
Dec 23, 2005

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 called for, and regular molasses instead of light. They taste amazing! The butterscotch goes together well. I think, though, that if you use the exact amount of sugar and chips called for, they will be too sweet. I also used fresh chopped ginger instead of the dried stuff. My boyfriend loves these as well even though he turned up his nose at the ingredients! Haha...

 
Oct 06, 2005

I absolutely loved this recipe! I used all kinds of tips from others on this board. My only comment is to double the batch. Eat the whole first batch yourself. Make a second batchto share with family and friends.

 
Dec 18, 2002

Oh my goodness...were these ever delicious! Especially warm from the oven. The sticky sweet of the butterscotch is the perfect foil for the molasses. By the way, without the butterscotch chips these are a nice molasses cookie recipe. Delectably chewy if baked just right!

 
Dec 21, 2010

I loved everything about this recipe. The dough was so easy to work with and baked up perfectly. And the taste was even better. The butterscotch chips add the perfect sweet, creamy touch to these cookies. These are a definite keeper!

 
Dec 20, 2003

These are fantastic! I wasn't sure if the kids would like them but I was completely surprised when they gobbled them all up. The combination is unique, but very good. I think the "ginger-snap" part of the cookie doesn't come alive until they are cooled completely. They are even better the next day! Soft and chewey as long as you don't over bake them!

 

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Nutrition

  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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