It seems like the weather has gotten cooler and now all I want to do is bake fall things! Anything that is ginger or spiced is what I want to make. While I honestly do use these warming spices throughout the year, it’s even more acute during the fall. I have recently been to local fairs and have some interesting ingredients that I now need to find the right recipe. I do love this time of year!
Butterscotch is a flavor that used to be very popular, but I don’t think that it is as common as it once was. Most of the time, I see butterscotch used in combination with other ingredients, such as it’s use the Harry Potter classic Butter Beer. I have used butterscotch before, in shortbread and in combination with oats. This combines butterscotch with spices, perfect for fall.
I like this recipe a lot since it comes together so quickly; you don’t need to refrigerate the dough or any nuance like that. I had picked up butterscotch chips previously, and that is the only uncommon ingredient. I had these baked up right after I got home from work, I felt so efficient! These cookies are on the sweet side, but after the first bite the sweetness and the spices meld together to make a lovely fall cookie.
1 cup butter, room temperature
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
11 ounces butterscotch chips
Powdered sugar
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Stir in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. With the mixer running on low, gradually add the flour mixture, mixing until the flour almost disappears. Add the butterscotch chips and mix until the dough comes together.
Shape the dough into 1-1/4” balls and roll the dough balls in powdered sugar. Place on the prepared baking sheets. Flatten the cookies slightly with the palm of your hand.
Bake for about 12 minutes, until the cookies are cracked and set. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Recipe from Let’s Dish
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