• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Dessert » Cookies » Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies

By Valerie · November 24, 2020 8 Comments

S Dessert H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

Butterscotch Gingerbread Cookies cooling on a wire rack.

These easy Butterscotch Gingerbread Cookies are loaded with classic holiday flavor. They are warmed with molasses, cinnamon, and ginger and the sweet, nostalgic flavor of butterscotch.

Butterscotch Gingerbread Cookies cooling on a wire rack next to a mug of hot chocolate.

I love the flavors of gingerbread and butterscotch and combined they create one seriously delicious treat. This Butterscotch Gingerbread Cookie recipe is an old holiday classic. Simple and straight forward, but I promise you, the taste does not reflect this. They are perfectly spiced, sweet morsels of goodness. It’s always good to include one or two very easy recipes on your Christmas baking list and this one fits the bill perfectly.

These cookies are worth baking solely for the way your house will smell while they are in the oven. Heavenly!

A stack of Butterscotch Gingerbread Cookies on a wire rack.

Ingredients

All of the ingredients needed to make Butterscotch Gingerbread Cookies.
  • Butterscotch baking chips, like Nestle Butterscotch Morsels, are typically well stocked at the grocery store during the holidays.
  • Look for regular, unsulphured molasses like Grandma’s Original. It is a light molasses and the best variety to use for baked goods and a variety of other recipes. This is an excellent ingredient to keep on hand over the holidays so you can whip up the most delicious Old-Fashioned Gingerbread or a pot of Baked Beans from Scratch.

How to Make Butterscotch Gingerbread Cookies

Wet and dry ingredients are combined in a glass mixing bowl.
  • Combine the flour, baking soda, cinnamon, ginger, cloves and salt in a small mixing bowl. Set aside.
  • In a separate large mixing bowl with an electric mixer, beat the butter, sugar, egg and molasses until creamy.
  • Gradually beat in the flour mixture until well blended.
Cookie dough in a mixing bowl and rolled into balls on a baking sheet.
  • Use a spoon to stir in the butterscotch baking chips.
  • Form the dough into small balls and place them 2-inches apart on a silicone baking mat or parchment paper lined baking sheet. You can also bake them directly on an ungreased baking sheet. Bake for 9 to 11 minutes or until the cookies are lightly browned. Cool on baking sheets for 2 minutes then transfer to wire racks to cool completely.
Two cookies on a wire cooling rack.

Christmas Cookie Favorites

Here are some of my favorites to tuck next to these Butterscotch Gingerbread Cookies on your Christmas cookie trays. These are all excellent choices for gift giving.

  • Eggnog Thumbprints
  • Mom’s Pecan Sandies
  • Chocolate Peppermint Crinkles
  • Easy Toffee Candy
  • Chewy Iced Molasses Cookies

Happy baking and the happiest of holidays to all of you!

This post was originally published on December 20, 2011. It has been updated with new text and images.

A baked potato with toppings on top of foil with text overlay.

Butterscotch Gingerbread Cookies

These easy Butterscotch Gingerbread Cookies are loaded with classic holiday flavor. They are warmed with molasses, cinnamon, and ginger and the sweet, nostalgic flavor of butterscotch.
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 25 minutes
Servings: 60
Calories: 98kcal
Author: Valerie Brunmeier

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup butter softened
  • 1 ½ cups packed brown sugar
  • 1 large egg
  • ⅓ cup molasses (like Grandma's Original Unsulphured Molasses)
  • 11 ounces butterscotch baking chips like Nestle Toll House Butterscotch Flavored Morsels

Instructions

  • Preheat oven to 350 degrees F.
  • Combine the flour, baking soda, cinnamon, ginger, cloves and salt in a small mixing bowl. Set aside.
  • In a separate large mixing bowl with an electric mixer, beat the butter, sugar, egg and molasses until creamy. Gradually beat in the flour mixture until well blended. Use a spoon to stir in the morsels. Drop by rounded tablespoon onto parchment paper lined or  ungreased baking sheets.
  • Bake for 9 to 11 minutes or until the cookies are lightly browned. Cool on baking sheets for 2 minutes then transfer to wire racks to cool completely.

Nutrition

Serving: 1cookie | Calories: 98kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 107mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 104IU | Calcium: 11mg | Iron: 1mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Adapted from VeryBestBaking.com

Categories: Christmas, Cookies, Dessert, Holidays, Recipe

< Previous
Next >

You May Also Like...

Molasses Cookies stacked on a plate. Chewy Iced Molasses Cookies
Small round cookies dusted with powdered sugar in a parchment paper lined container. Mom’s Pecan Sandies
Chocolate Peppermint Crinkles on a wire rack with peppermint candies. Chocolate Peppermint Crinkle Cookies
White thumbprint cookies filled with a creamy filling and dusted with nutmeg on a white platter. Eggnog Thumbprints

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Asmita says

    December 23, 2011 at 4:43 pm

    Wow, what a combination of butterscotch and gingerbread. Yummy!

    Reply
  2. marla says

    December 21, 2011 at 12:34 pm

    You go girl with 5 cookie recipes! I did not have time to bake any this year..

    Reply
  3. Lauren says

    December 20, 2011 at 1:28 pm

    These seriously look picture perfect!

    Reply
  4. Maggie says

    December 20, 2011 at 12:36 pm

    Another amazing cookie recipe Valerie?!?! Are you trying to make my jeans even tighter? 🙂 hehe, these are perfect. I love an easy cookie recipe so I can double (triple, quadruple) easily and give away lots!

    Reply
  5. Penny says

    December 20, 2011 at 9:55 am

    These cookies sound great. Thanks for the inspiration. Off to the market to buy more ingredients….I must make these. Thanks!

    Reply
    • Valerie says

      December 20, 2011 at 12:46 pm

      You’re welcome Penny. I hope you enjoy them 🙂

      Reply
  6. Jen at The Three Little Piglets says

    December 20, 2011 at 9:29 am

    I never would have thought to put butterscotch and gingerbread together, but they look delicious! Nice and fluffy!

    Reply
    • Valerie says

      December 20, 2011 at 10:01 am

      They bake up so nice Jen and the combo is really something special!

      Reply

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

St. Patrick’s Day!

Slices of corned beef, carrots, and cabbage in a bowl with a bottle of Guinness.
A ladle scoops up some stew from a pot.
The Snakebite (Guinness and Pear Cider Cocktail)
Slow Cooker Corned Beef and Cabbage
Corned beef with sauteed cabbage on a black plate.
A close up of Colcannon Potatoes topped with bacon and green onions.
Corned beef, cabbage, potatoes and carrots on a white plate.
A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.