Soft, spicy butterscotch chip cookies with cinnamon, ginger, brown sugar, butter, and vanilla. Cozy, chewy, and irresistibly warm.

this recipe

Alright, so this is weirdly personal, but I just got back from visiting my grandma in Wisconsin (you know, where everyone drives a giant pickup even if they never haul anything), and her house smelled like Christmas—like a mix of cloves, pine, and something buttery. It hit me: that’s exactly what these cookies taste like.

I wanted something cozy but not too holiday-heavy, so I grabbed a bag of butterscotch chips I’d bought months ago because… reasons. Maybe Pinterest made me. Anyway, I mixed them with warm spices, and as they baked, my kitchen smelled just like her living room on Christmas Eve. I half expected my grandpa to shuffle in and ask, “What are you making, dear?”

Here’s the thing: these Butterscotch Chip Spice Cookies aren’t just cookies. They’re tiny time machines. One bite and you get that nostalgia, spicy warmth, and buttery sweetness all at once. It’s kinda wild.

Why You’ll Love This Butterscotch Chip Spice Cookies Recipe?

I’ve gotta admit—I wasn’t even sure I’d like butterscotch chips. My cookie horizons are usually chocolate-heavy. But these? They surprised me. The spices—cinnamon and ginger—kind of balance the sweetness. The butterscotch turns into little gooey pockets, but not sickly-sweet pockets. They’re just right.

The texture is perfect: crispy edges, chewy middles. And they’re not too big, so you don’t feel like you’re overindulging. I mean, do you agree that cookie size matters? Because I sure do.

Ingredient Notes:

• All-purpose flour – Staple of every good cookie.

• Ground cinnamon + ground ginger – Gives that warm, spicy flavor that reminds me of grandma’s couch.

• Baking soda + salt – Basic chemistry. They help everything rise and taste… balanced.

• Butter (room temp) – Soft enough to cream, but not melted if it’s hot in my kitchen (which is always too hot).

• Brown sugar – For chewiness and that kinda caramel taste.

• Egg + vanilla extract – Classic combo that binds everything and adds warmth.

• Butterscotch chips – The unexpected hero—little bits of buttery sweetness.

• Optional powdered sugar – For that bakery look. Totally optional, no judgment.

How To Make Butterscotch Chip Spice Cookies?

Step 1. Mix dry ingredients.
Whisk together flour, baking soda, salt, cinnamon, and ginger. That’s your flavor base.

Step 2. Cream butter & sugar.
Scoop the butter and sugar into a mixer. Whip it until it’s fluffy—think light and creamy. I usually sing a song to kill time.

Step 3. Add egg & vanilla.
Crack in the egg, pour the vanilla, and mix until smooth.

Step 4. Combine with dry mix.
Add the flour mix on low. Mix just until it disappears. No overbeating—seriously.

Step 5. Fold in butterscotch chips.
Use a spatula and fold them in gently. Try not to eat half before they go in.

Step 6. Chill or don’t.
Thirty minutes in the fridge makes them thicker and flavorful, but if you’re impatient (I am), skip it.

Step 7. Bake.
Heat oven to 375°F. Scoop dough into tablespoon-sized balls, space them on parchment paper. Sprinkle a bit of cinnamon on top if you want. Bake for 9–10 minutes until the edges are lightly browned.

Step 8. Cool.
Let them sit on the sheet for a couple minutes. Then transfer to a rack. Or eat them warm—no shame.

Storage Options:

Pop them in an airtight container at room temp for 3–4 days. If you want to freeze them (or the dough), place dough balls or baked cookies in a zipbag. Frozen dough can bake straight from the freezer, just add 1–2 more minutes. Midnight cookie mission? Sorted.

Variations and Substitutions:

• Add chopped pecans or walnuts—for crunch.

• Swap butterscotch for white or dark chocolate chips—different vibe, same comfort.

• Use pumpkin pie spice instead of cinnamon & ginger—shortcut alert.

• Try browned butter—elevates it if you have time.

• Make them gluten-free using a 1:1 blend with xanthan gum—works great.

What to Serve with Butterscotch Chip Spice Cookies?

You can eat them straight up—totally valid. But if you want to level up:

• Pair with a hot cup of chai or coffee—total cozy combo.

• Sandwich them with vanilla ice cream—instantly fancy.

• Dive in with cold milk—classic and comforting.

• Dunk in spiked eggnog or hot toddy—bonding over cookie therapy.

Frequently Asked Questions:

Do I need to chill the dough?
Nope. But chilling makes them thicker and richer. Totally up to you and your patience level.

Can I freeze them?
Absolutely. Freeze dough or baked cookies. Baked may get a little dryer, but still delicious.

Super sweet or balanced?
They’re sweet, but the spices keep them grounded. Not overly dessert-y.

I never thought I’d be this into butterscotch—yet here I am, singing praises for Butterscotch Chip Spice Cookies. They’re little nostalgia bombs that somehow feel both new and classic.

If you try them, hit me up. Tell me your little tweaks. Did you almost eat them all in one sitting? Perfect. I wanna hear. Let’s keep this cookie conversation going.

Keep the Flavor Coming – Try These:

Cheesy Ground Beef and Rice Casserole

Crock Pot Great Northern Beans

Shrimp Scampi Pasta Bake

Butterscotch Chip Spice Cookies

Soft, spiced cookies infused with cinnamon, ginger, brown sugar, and vanilla, finished with sweet butterscotch chips for a warm, nostalgic bite.

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Servings

Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup 2 sticks unsalted butter, at room temperature
• 1 1/2 cups packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 ounces butterscotch chips
• Optional: powdered sugar for dusting

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Instructions

 

Prepare the dry ingredients:

1. In a medium mixing bowl, combine the flour, baking soda, cinnamon, ginger, and salt. Whisk until thoroughly blended. Set aside.

Cream the butter and sugar:

1. Using the paddle attachment on a stand mixer, cream the room-temperature butter and brown sugar on medium speed until the mixture becomes light and fluffy, approximately 2–3 minutes.

Add egg and vanilla:

1. Reduce the mixer speed to low and add the egg followed by the vanilla extract. Mix until fully incorporated.

Combine wet and dry mixtures:

1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.

Fold in butterscotch chips:

1. Using a rubber spatula, gently fold the butterscotch chips into the dough.

Chill the dough:

1. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This will enhance the texture and prevent spreading during baking.

Preheat the oven:

1. While the dough chills, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

Portion the dough:

1. After chilling, use a tablespoon to scoop even portions of dough and place them 1 inch apart on the prepared baking sheets. Lightly sprinkle the tops with cinnamon, if desired.

Bake:

1. Bake for approximately 10 minutes, or until the edges begin to turn golden brown. The centers may appear soft but will set upon cooling.

Cool:

1. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients (including butterscotch chips) are certified gluten-free to avoid cross-contamination. Baking time may remain the same, though texture can vary slightly depending on the blend used.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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