Butterscotch Chip Spice Cookies
For butterscotch lovers. Originally from Cuisine At Home, but I reduced the sugar from 1 1/2 cups to 1 1/4 cups. This is a very soft dough and absolutely must be CHILLED before working with. Chill at least one hour or better yet overnight. You can also chill the dough longer or portion it and freeze to bake later. If you opt to freeze, roll in powdered sugar just before you bake them. The last step---COOLING on cookie sheet is important to get them crispy.
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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1teaspoon cinnamon
- 1teaspoon ground ginger
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1
- 1 1⁄4
- 1
- 1teaspoon vanilla extract
- 12ounces butterscotch chips
- 1⁄4cup powdered sugar
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DIRECTIONS
- Stir flour, cinnamon, ginger, baking soda, and salt together in a small bowl; set aside.
- Cream butter and brown sugar with a mixer until smooth.
- Beat in egg and vanilla.
- Mix in flour mixture JUST until blended. Do not overmix or cookies could become tough.
- FOLD in butterscotch chips, shape into a wedge, cover and wrap tightly with plastic wrap, and CHILL dough until firm, a minimum of 1 hour.
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Sift powdered sugar.
- Shape dough into 1 1/2 inch balls, roll balls of dough in powdered sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
- Bake 12 to 15 minutes, or until golden and just set.
- Let cookies COOL on the pan for 5 minutes, then transfer to a rack.
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