I made these cookies over Thanksgiving and they turned out so good. Who doesn't love a nice soft gingersnap cookie? They're one of my favorite types of cookies, after chocolate chip cookies, of course!
The main recipe I used was from a lovely blog that I came across called Sally's Baking Addiction. You can find the full recipe here. I originally had planned to make her gingersnap recipe, but then realized that I wasn't that big of a fan of butterscotch chips. I had never really tried them before this recipe.
You will need:
3 cups 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
3/4 cup butter
3/4 cup dark brown sugar
1/3 cup dark molasses
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
1 cup butterscotch chips (or chocolate chips)
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.
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.
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 (or chocolate 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.
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