Butterscotch Gingerbread Cookies
These perfectly spiced Butterscotch Gingerbread Cookies will make a delicious addition to your holiday cookie trays.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 1/2 cups packed brown sugar
- 1 large egg
- 1/3 cup light molasses (like Grandma's Original Molasses)
- 11 ounces Nestle Toll House Butterscotch Flavored Morsels
Preheat oven to 350 degrees F.
Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in 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 cookies are lightly browned. Cool on baking sheets for 2 minutes then transfer to wire racks to cool completely.
Serving: 1cookie | Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 85mg | Potassium: 38mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Calcium: 8mg | Iron: 1mg