Butterscotch Spice Cookie
~ Mary ~
I pulled this recipe out of the depths for this holiday season. Butterscotch with ginger and cinnamon – these are intriguing, rich and delicious. I guess that’s why they are such a fan favorite!
Butterscotch Spice Cookies
Whisk together and set aside:
2 Cups All-Purpose Flour
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Baking Soda
½ tsp Kosher Salt
Cream together until smooth
1 Cup Unsalted Butter
1½ Cups Brown Sugar
1 tsp Vanilla
Add the flour mixture and mix just until blended. DO NOT overmix or the cookies will become tough.
8-12oz Butterscotch Chips
For a more subtle flavor add less and for a dominating flavor add more.
Cover and chill for at least one hour.
Place on sprayed baking sheet 3” apart.
Bake in preheated 350º oven for 12-14 minutes
until golden brown and just set.
These really spread out and are pretty fragile.
Let cool on pan for 5 minutes, then transfer.