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
- Preheat oven to 350°F.
- Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
- 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.
- 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.
- Bake for about 10 minutes or until cookies are lightly browned but still soft. Remove to wire racks to cool completely.
Reviewed July 16, 2012
© 2012 WebMD, LLC. All rights reserved.
Makes: 32 large cookies
- Calories138
- Protein1.3 g
- Carbohydrates21 g
- Dietary fiber0.5 g
- Fat5 g
- Saturated fat4 g
- Cholesterol14 mg
- Sodium144 mg
- Calories from Fat35%
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