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Soft Butterscotch Gingersnaps

Ariel Bergman, Account Executive

  • Yield: 30 servings
  • Total Time: 2 hours 45 minutes
  • Category: Dessert

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 and 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/3 cup dark molasses
  • 1 egg, at room temperature
  • 2 tsp. vanilla extract
  • 1/3 cup granulated sugar, for rolling
  • 1 cup butterscotch chips

Directions

  1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
  2. Cream the softened butter for about one minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed.
  3. Add the molasses, egg and vanilla. Beat well, scraping down the sides as needed.
  4. Slowly add the dry ingredients to the wet on low speed. Do not overmix.
  5. Cover mixed dough with foil and chill for two hours or overnight.
  6. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat.
  7. Shape dough into 1-inch balls and roll in granulated sugar. Place balls two inches apart.
  8. Bake for precisely 8-10 minutes, until the edges are just turning brown — cookies will be puffy and still appear soft in the middle.
  9. Remove from the oven and immediately press 5-7 butterscotch chips into the center of each cookie.
  10. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
  11. Store in an airtight container at room temperature for up to one week.

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