These Gingerbread Scotchies are what I sent the three lovely ladies I was assigned to for the Great Food Blogger Cookie Swap. When deciding what recipe to make for this fun and festive event, I knew I had to pick a recipe that is appropriate for the holidays, tasty, and unique. While a delicious chocolate chip cookie would almost certainly go over well with 99.9% of people, I wanted to bake something different. There is something about making a new recipe for people to try (and hopefully enjoy!).
I also love combining ingredients that most people wouldn't initially think to put together. My Pumpkin Biscoff Cookies might be my best, unique recipe to date. Have you tried them yet? No? It's never too late! And there is no reason you can't continue making pumpkin cookies after Thanksgiving.
Getting back to these Gingerbread Scotchies, I love the idea of combining a classic gingerbread cookie with butterscotch chips. Spicy cinnamon and ginger paired with rich, buttery butterscotch...you can't tell me that doesn't sound downright scrumptious. And the combination is even better than I imagined! These cookies are crisp on the outside, chewy on the inside, and packed full of delicious flavors. Also, because this recipe calls for brown sugar and molasses, these cookies stay fresh and chewy for days...not that they'll last that long.
Hot Chocolate Cookies by Heather's French Press
Ricotta Cookies by Food Ramblings
Gramie's Old-fashioned Ranger Cookies by Following in my Shoes
Gingerbread Scotchies (adapted from Lemons for Lulu)
(about 40 cookies)
3 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp salt
1 cup unsalted butter, room temperature
1 1/4 cup light brown sugar, packed
1/3 cup molasses
1 11-ounce package butterscotch chips
Combine flour, soda, cinnamon, ginger, and salt in a bowl. Mix until ingredients are blended together. In a separate mixing bowl, add butter and brown sugar and cream together. Add egg and beat into creamed butter. Add molasses and mix until incorporated. Slowly add the dry ingredients, stirring until just incorporated. Do not over mix. Fold in butterscotch chips.
Chill dough for at least 30 minutes or overnight. When ready to bake, preheat oven to 350 degrees. Scoop tablespoon size cookie dough onto ungreased cookie sheet. Bake for about 10 minutes, or until cookies are set and begin to turn golden brown. Remove from oven and cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
Print this recipe!
Servings Per Recipe: 40
Amount Per Serving:
Total Fat: 4.9 g
Cholesterol: 17.1 mg
Sodium: 35.7 mg
Total Carbs: 22.8 g
Fiber: 0.3 g
Sugars: 15.7 g
Protein: 1.3 g
-Great Christmas dessert recipe
-Delicious, flavorful cookies
-Crispy on the outside, chewy on the inside
-Easy to make
Check out some of the link parties that I shared this recipe on!