This gingerbread cookie changes everything. This is definitely not your Grandmother’s gingerbread cookies, but this is the gingerbread cookie that your family will be talking about for generations to come. I promise. I do not really know what motivated me to try and put some butterscotch chips into a gingerbread cookie, but words can not really express how happy I am that I did. There is just so much deliciousness in this cookie…I can barely take it. I would recommend that you have somewhere to bring these cookies within the 24 hours that you make them because if not, I am pretty certain that they will all end up in your belly. You think I am over exaggerating but I promise you that I am not. Just go make these simple delicious pieces of heaven and tell me what you think.
Oh and I forgot to mention that this is the cookie that started off 25 days of holiday/cookies and treats. Let’s go!
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cups unsalted butter
1 cup sugar
1/4 cup dark molasses
3/4 cup butterscotch chips
2 tablespoons sugar
1 tablespoon salt
1) Preheat oven to 350 degrees
2) Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Blend well.
3) In a stand mixer, beat together the butter and white sugar followed by the egg and molasses.
4) Add the dry ingredients into the molasses mixture and mix well. Fold in the butterscotch chips.
5) In a separate small bowl, mix together sugar and salt
6) Make 1 inch balls of dough and roll them into the sugar and salt mixture.
7) Place on cookie sheet about 2 inches apart.
8) Bake for about 8-10 minutes until the cookies crack slightly.
9) Share and Enjoy!
Rather than the typical cinnamon sugar mixture to top these gingerbread cookies, I decided to use a salt and sugar mixture in order to add some balance to the added sweetness of the butterscotch chips. Really, a gamechanger. Do me and all of your friends and family a favor and make these cookies this holiday season. 🙂