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    Butterscotch Gingerbread Cookies


    • 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
    • 10 tablespoons butter or canola margarine, softened
    • 6 tablespoons honey
    • 1 cup brown sugar, packed
    • 1 large egg
    • 1/3 cup light molasses
    • 1 1/2 cups butterscotch-flavored morsels, butterscotch chocolate chips


    Step 1
    Preheat oven to 350°F.
    Step 2
    Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
    Step 3
    Beat butter, honey, brown sugar, egg and molasses in large mixer bowl until fluffy and creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch chips.
    Step 4
    Use cookie scoop to drop 2 tablespoons of cookie dough onto baking sheets that have been coated with canola cooking spray. Press dough down with fingers or palms to lightly flatten.
    Step 5
    Bake for about 10 minutes or until cookies are lightly browned but still soft. Remove to wire racks to cool completely.

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