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Butterscotch Gingerbread Cookies

"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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35 m servings 109 cals
Original recipe yields 54 servings (4 1/2 dozen cookies)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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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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Read all reviews 258
  1. 315 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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 wi...

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 th...

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 chip...

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"...

Great! Will make again! I used a 11 oz. bag of white chocolate chips and about 1/2 cup of both butterscotch and chocolate chips! Awesome, a big hit!

OH MY!!!!! These are Wonderful! My husband, who is not a butterscotch fan, ate almost the entire first batch. I only had about 2/3 bag of butterscotch chips. I wish I had a whole bag to use....