Butterscotch Gingerbread Cookies

Butterscotch morsels add their sweet creaminess to this classic gingerbread cookie. The ultimate treat, warm from the oven with a glass of cold milk.

Butterscotch Ginger 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
  • 1 1/2 cups packed brown sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/3 cup mild molasses
  • 1 large egg
  • 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels


  1. Heat oven to 350 degrees F.
  2. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
  3. Beat sugar, butter, molasses and egg in large mixer bowl until creamy.
  4. Gradually beat in flour mixture until well blended.
  5. Stir in morsels.
  6. Drop by rounded tablespoon onto ungreased baking sheets.
  7. Bake for 9 to 11 minutes or until cookies are lightly browned.
  8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Prep Time 15 min | Cook Time 9 min | Yield: 60 cookies (5 dozen)

Nutritional Information: Serving Size 1 Calories Per Serving 100 Calories from fat 40 Total Fat 4.5g 7% Saturated Fat 3.5g 18% Cholesterol 10mg 3% Sodium 90mg 4% Carbohydrates 15g 5% Dietary Fiber 0g 0%

% Daily Value *Vitamin A 2% Vitamin C 0% Calcium 2% Iron 2% Sugars 9g Protein 1g

Recipe and photo used with permission from: VeryBestBaking and Nestlé®

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