Soft Gingersnaps with Butterscotch Chips.

Super soft and chewy gingersnap molasses cookies stuffed with butterscotch chips. A holiday favorite!

Creamy, buttery, and smooth, butterscotch has been one of my favorite flavors since I was little. Poured over ice cream and overloaded into oatmeal cookies are the best ways to eat it –  I can literally never turn down a butterscotch dessert!

And today my previous #1 cookie on the blog, Oatmeal Scotchies, is meeting its match.  Naming a favorite cookie is quite the high praise considering that I can’t even pick a favorite scarf from my 50+ collection -> yes, I have a fashion scarf addiction.

Anyway.

I’ve been on a mission to find the perfect gingersnap recipe for ages.  A gingersnap cookie that stands the true cookie test – remaining soft even the next day.  A gingersnap cookie that’s thick, puffy, and won’t get all snappy on me. 😉

My mom’s homemade gingersnap cookies are beyond perfection. (Hi Mom!)  No one can make them quite as lovely as she, so I began my recipe testing in hopes to find a recipe that would impress her.  Using more flour, less flour, more molasses, less molasses, brown sugar, white sugar, more eggs, less eggs, butter or shortening – I can happily rest knowing that I’ve found the one. She loved these!

These are theeee most perfect, soft and pillowy gingersnaps. And I loaded them with creamy dreamy butterscotch morsels. I can’t even contain myself!

The dough is made from your typical cookie dough suspects: butter, brown sugar, baking soda, and flour.

Use dark brown sugar in this recipe. Dark brown sugar contains more molasses than light (aka golden) brown sugar. The extra molasses in dark brown sugar gives cookies a richer, deeper flavor as opposed to the mild flavor in light brown sugar.

We’re getting a double dose of molasses in today’s cookies. Not only are we getting an extra kick of the good stuff with the dark brown sugar, but you’ll be adding 1/3 cup of pure molasses to the dough as well. I use dark molasses in these cookies, which has a much more robust flavor than light molasses (comparable to the taste difference between light brown sugar and dark brown sugar). 

I prefer dark molasses over blackstrap molasses- which is the darkest variety.  Blackstrap molasses is too bitter for me and light molasses is too mild. Regular dark molasses is just right!

*Tip: spraying your measuring cup with non-stick spray before measuring the molasses will save you a lot of sticky trouble!

With all that dark brown sugar and molasses, you can imagine how soft and chewy these cookies are. Each bite will completely melt in your mouth.

Sometimes gingersnap cookies are made with shortening, sometimes they are made with butter. Shortening makes the cookies unbelievably thick and puffy, but I love the flavor that pure butter lends. There is butter-flavored shortening out there, but I find that it just isn’t the same as the real thing. I creamed 1.5 sticks of butter in these gingersnaps.

Butter is the culprit behind your cookies spreading in the oven, so to avoid the gingersnaps from flattening out completely, I increased the amount of flour and baking soda.  Not too much, though – we don’t want any chemical aftertastes here.  3 cups of flour and 1 teaspoon of baking soda is just right for the amount of butter in the dough.

Let’s talk spice!  Because you know it can’t be a gingersnap without any GINGER, right?!

To the dough, you’re going to add a whopping 2 teaspoons of ground ginger.  It doesn’t sound like much, but when you consider how pungent the taste of ginger is – you’ll realize how much this is.  Don’t be afraid – you’re making GINGERsnaps.  Two teaspoons is perfect.

Along with ginger, you’re going to add cinnamon, nutmeg, and cloves.  The trifecta of autumn spices in my world.  I am completely obsessed with cinnamon and layer it onto anything and everything I can. Cinnamon apple dip, anyone?!

With all of this fragrant spice, you can imagine how incredible your kitchen is going to smell as the cookies bake.  Move over Ralph Lauren, I want to bottle up the scent of gingersnaps baking.  😉

Make sure you chill the cookie dough. Prepare ahead of time so that the dough can chill for 2 hours or overnight. Your cookies will not be as thick as mine unless the dough has been sufficiently chilled. 

The amount of time you bake your gingersnaps is imperative – so so important to the texture of your finished cookie! Be sure to bake for only 8-10 minutes. Lean towards the 8 minute side. The cookies will appear soft and may look undone. Allow to cool for a few minutes on the baking sheet and I assure you, they will be done.

Don’t forget that butterscotch. As the cookies cool on the baking sheet, lightly press your finger into the cookie to make an indent – then stick 5-8 morsels into the middles.  Kind of like you do with peanut butter blossoms.

The caramelly butterscotch, the spicy molasses, the pungent spices – your head is going to explode with all of the flavor in these soft, pillowy cookies! And just look how thick they are – I’m smitten. Ladies and gentlemen, we’ve found a new favorite cookie!

Soft Gingersnaps with Butterscotch Chips

Yield: 30 cookies

Print Recipe

Super soft and chewy gingersnap molasses cookies stuffed with butterscotch chips. A holiday favorite!

Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/3 cup (104g) dark molasses
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (67g) granulated sugar, for rolling
  • 1 cup (180g) butterscotch chips

Directions:

  1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
  2. Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 2 hours or overnight.
  3. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown - cookies will be puffy and still appear soft in the middle. Mine took 8:30 minutes. Remove from the oven and immediately press 5-7 butterscotch chips into the center of each cookie. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
  4. Store in an airtight container at room temperature for up to 1 week.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

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99 Responses to “Soft Gingersnaps with Butterscotch Chips.”

  1. #
    47
    Kristenposted June 4, 2014 at 10:21 am

    I’m not a softie or a crispy! I’m 100% chewy ;)

    Reply

  2. #
    48
    Gingerposted December 10, 2014 at 1:47 pm

    Love these! How far in advance can the dough be made? Could they be stored in the freezer for a few days, then thawed a bit before they go into the oven?

    Reply

    • Sallyreplied on December 10th, 2014 at 3:26 pm

      You could chill the dough in the refrigerator for up to 3 days (tightly covered) and bake as directed. You can store cookie dough balls in the freezer for up to 2-3 months, no need to thaw. Bake for 1 extra minute.

      Reply

      • Gingerreplied on December 13th, 2014 at 6:00 pm

        Thank you so much!

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