These Butterscotch Gingersnap Molasses Cookies combine the rich flavors of butterscotch and molasses with the warm spices of ginger, cinnamon, and cloves. The result is a chewy and delightful cookie that's perfect for the holiday season or any time you're craving a comforting treat.
Ingredients: 1 cup butterscotch chips. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar, packed. 1/4 cup molasses. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup granulated sugar for rolling.
Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Mix the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a medium-sized bowl with a whisk. Put away. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Mix the molasses, egg, and vanilla extract into the butter. Mix everything together well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the butterscotch chips and mix them in. The cookie dough will be easier to work with after being chilled in the fridge for about 30 minutes. Grass sugar, 1/2 cup, should be put in a small bowl. Take tablespoon-sized pieces of dough and roll them into balls. Then, coat the balls in the granulated sugar. Leave some space between the dough balls when you put them on the baking sheets that have been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. For a few minutes, let the cookies cool on the baking sheets. Then, move them to wire racks to cool completely. Have fun eating these tasty Butterscotch Gingersnap Molasses Cookies!
Prep Time: 20 minutes
Cook Time: 10 minutes
Harbeckc