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Butterscotch Spice Cookie

December 4, 2016


~ 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

Beat in:
1 Egg
 1 tsp Vanilla
Add the flour mixture and mix just until blended. DO NOT overmix or the cookies will become tough.

Fold in:
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.

One Comment leave one →
  1. December 23, 2016 2:45 pm

    Merry Christmas Mary to you and your family – I love jumping back here every once in a while and am glad to see a new post! Must try these – I am a sucker for butterscotch and have deemed it insulin worthy.


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