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!

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Soft Gingersnaps with Butterscotch Chips

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground 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 pure vanilla extract
  • for rolling: 1/3 cup (67g) granulated sugar
  • 1 cup (180g) butterscotch chips

Instructions

  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 350°F (177°C). 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.

Keywords: gingersnap butterscotch cookies, gingersnap cookies

93 Comments

  1. I just posted two browned butter recipes in a row. Nothing wrong with obsessing about one ingredient, right?

    Love these cookies! They look so soft and chewy!

  2. These look yummy! I would love to try them with cinnamon chips, too.

    Side note – in the text you wrote that you creamed 1.5 CUPS of butter in this recipe, which I couldn’t quite believe! Then when I got to the ingredient list I see you meant 1.5 sticks. Phew! 🙂

  3. Mmmm… I love gingersnap cookies. I’ve been craving gingersnaps a lot lately, so you have perfect timing for posting this recipe. 🙂 And I love how you made a little gingersnap basket to hold the yummy butterscotch chips. Pretty presentation and awesome flavor combination! And, as always, your pictures are perfect. Really wishing I could have one or five of those cookies right.about.now!

    1. Hi Elaine! Gingersnap basket – ha! I love that. And you’re right, the cookies do look like little nests or baskets for the butterscotch! The picture compliment – thank you, seriously!

  4. Swoon! I love those little soft nests for the chips! I could bathe in molasses so I am really excited for these. Yum!

    1. “i could bathe in molasses” – EXACTLY how I feel about the stuff Anna! It’s so wonderful in recipes this time of year.

  5. I LOVE everything about this recipe! First, I love love love molasses cookies! and butterscotch chips!

    The fact that they look like soft little pillows, with the butterscotch chips smooshed in, and all rolled in cinn-sugar….mmm, yum! And the fact that you used dark brown sugar and dark molasses (my fave kind too), you have a total winner here! I would eat these until they were.all.gone. and not share with anyone 🙂 Seriously my kinda cookie!

    1. Thank you Averie! I rolled them in regular sugar, not cinn-sugar but that it a great idea for next time! Like a ginger-doodle of sorts! My best friend Erin said that these are the BEST cookies I’ve ever, ever made. She taste tests all of my recipes! 🙂

  6. Sally! Oh my gosh! These look just perfect. I’m with you; I think a hard, snappy cookie is a ridiculous cookie, and that’s just illegal. Or it should be. 😉 These cookies look like they are practically just dough, which is AMAZING. Thanks!

    1. Hi Caley! How are ya? Thank you for the compliment – and yes, they do look like little dough balls! I hate hard crunchy gingersnaps, so I wanted a softie 🙂

  7. Possibly best idea ever. Butterscotch has always been my favorite! I seek it out like goat cheese in main dishes!

  8. I’m completely smitten too Sally! Soft gingersnaps are one of my favorite Christmas cookies. I’m so looking forward to holiday baking now! I love how you added the butterscotch chips like a thumbprint cookie. An utterly delicious combination!

    1. I am in the holiday baking state of mind!!!!! Thank you for the compliment – I’m glad I added the butterscotch chips 🙂

  9. I swear, we are twins and if there were such thing as Butterscotch Anon, we’d be signed up loooong ago. These are amazing! And this recipe has my mouth watering. I, too, enjoy soft + pillowy gingersnaps, so I’m glad they’re less snap and more softies!

    1. TWINSIES! 🙂 Thanks Hayley! I loathe hard crunchy gingersnaps – these are perfectly doughy and melt in your mouth – exactly what I was looking for!

  10. No, no. Not wrong at ALL, Sally. Go ahead and keep posting butterscotch. I can’t wait to try gingersnaps with butterscotch!

  11. I saw this on Pinterest, had all the ingredients in my house and set off to making them immediately 🙂 They are awesome! Eating one right now still warm out of the oven. The spice level is perfectly balanced by the sweetness of the butterscotch. And I love how soft the cookies are. Thanks for the great recipe!

    1. Hi Deb! That was QUICK! I’m so glad you made these already – they are completely addicting and one of my FAVORITE cookie recipes ever. IO’m glad the spice level was perfect for you, too.

  12. The idea to spray your measuring cups before measuring sticky ingredients is genius! Seriously wondering why I have never thought of that before this moment. I just bought a huge jar of slightly overpriced molasses and think I’m going to give these a go this weekend. I love gingersnaps, but definitely prefer softer cookies so these seem perfect 🙂

    1. My molasses was super cheap, I got it on sale but I know that some brands can be quite pricey. Yes, the cooking spray into a measuring cup trick works wonders. I’ve dealt with a lot of wasted molasses b/c of all its stickiness!

  13. thank you for the photo compliment! That means a lot, And gingersnaps are one of my favorite cookies – I like to eat them with Chai tea and hot cocoa too of course!

  14. Mmm if this isn’t the perfect cookie for the Thanksgiving holiday season, I dunno what is! I love gingersnaps and molasses cookies this time of year, but I’ve never thought to add butterscotch! Must take it to a whole new level, looks delicious!

    1. I agree, Meghan! I’m going to make them again next week with chocolate chips. Yum! I love molasses cookies, so comforting on a chilly day. 🙂

  15. Yummmm, I can’t wait to try these!
    I love the taste of typical gingersnap cookies, but I much prefer a soft, chewy cookie to a crunchy one. So I’m pretty sure these are going to taste like heaven.

    Thanks for the wonderful recipe! 🙂

  16. OMG, Sally! I can just imagine sinking my teeth into the soft, sugary cookies–aMAzing! And those butterscotch chips on top…I know you did that just for me, right? I’m dyin’ here, these look SO GOOD.

  17. Your cookies always look fabulous, but these look particularly scrumptious! Any cookie that stays this soft and puffy is an absolute winner in my book. I will be adding these to my holiday cookie collection this year! Thanks Sally!

    1. Thanks Nicole! And thank you for reading the post. These cookies took a few tries to perfect, but the recipe development was fun! 🙂

  18. I’m totally admiring that little pocket of butterscotch! I also really am liking all of your ‘whys’ behind your ingredient choices!

    Gingersnaps smell amazing….

  19. You can NEVER go wrong with butterscotch. I am SO making this. AND you have given me another idea. Oh, the possibilities!

  20. Okay, so normally I’m a chocolate chip cookie girl all the way, but these cookies literally have me swooning right now. I know I’ll be making these soon; it just has to happen! I love what you did with the pillow of butterschotch chips in the middle – it makes these look ten times more exciting. I love how thick they are too! I’m just wondering how many batches of
    cookies you made to get these so perfect!!

    1. Hi Alexandra! So nive to hear from you! I am a chocolate chip gal as well, but gingersnaps will always steal my heart. My favorite holiday cookie! I tested the recipe 3 times before I found a winner. That’s a lot of molasses lol! But Im happy I found the perfect one. So soft and puffy! Thank you 🙂

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