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.
Servings
Ingredients
- 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
Instructions
Prepare the dry ingredients:
- 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:
- 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:
- Reduce the mixer speed to low and add the egg followed by the vanilla extract. Mix until fully incorporated.
Combine wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Fold in butterscotch chips:
- Using a rubber spatula, gently fold the butterscotch chips into the dough.
Chill the dough:
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. This will enhance the texture and prevent spreading during baking.
Preheat the oven:
- 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:
- 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:
- 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:
- 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.