Soft Ginger Butterscotch Chip Cookies

Finally. A mash up of my two favorite cookies! 

Soft ginger molasses cookies + Butterscotch Chip cookies = Soft Ginger Butterscotch Dreams on a Plate.


Because sometimes, 2 things are better than 1.

Like with shoes. Earrings. Socks.

Donuts. Headlights. Biscuits. Gloves. Sometimes, more is just better.

This is one of those times.


When I started mixing up the dough for these cookies, I was planning to add in some dark chocolate chips. But we were out of chocolate chips, thanks to all the scone making lately. So I grabbed the next best thing: butterscotch chips. 


I normally use our butterscotch chips in oatmeal cookies (the best!) or on oatmeal for a melty little treat. Ginger cookies may be the best way to use them, though; I’m convinced after tasting these.

Putting these flavors together may be my best idea this year. You’re welcome, 2012.


Ginger Butterscotch Chip Cookies
Makes: 3 dozen cookies


  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 cup brown sugar
  • 1/3 cup molasses
  • 1 egg
  • 1 tsp vanilla
  • 2 and 1/4 cups all purpose flour
  • 2 tsp cinnamon
  • 1 and 1/2 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1 cup butterscotch chips
  • Dixie Crystals granulated sugar, for coating the cookies


  1. Preheat oven to 350 degrees.
  2. Beat the butter, brown sugar, and molasses together, 3-5 minutes.
  3. Add in the egg and vanilla and mix together.
  4. Dump in the flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt. Slowly mix the flour into the butter mixture until all the flour is incorporated.
  5. Fold in the butterscotch chips.
  6. Pour about 1/2 cup of sugar in a bowl. Take 1 Tbsp of cookie dough and roll it around in the sugar, coating the entire cookie.
  7. Place the sugar-coated cookie on a baking sheet. Repeat with all the remaining cookies.
  8. Bake at 350 for 12 minutes.
  9. Once they’re baked, let the cookies sit for a minute on the baking sheet, then move to a cooling rack.

This is not a sponsored post, and I bought my own sugar, but I did want to let you guys know about the Dixie Crystals Bake It Forward Program – it’s such a neat idea! Basically, you get a tin, register it on their site, and bake something to send to someone you know. Then you can encourage that person to bake something for someone else and keep it going, and you can track your tin as it  travels around. Cool, huh? If you want to know more, check out their Facebook page or visit them at

24 Responses to “Soft Ginger Butterscotch Chip Cookies”

  1. #
    Kathryn — November 16, 2012 at 9:53 am

    These cookies sound so delicious Brandi, I love ginger cookies at the moment and even more so with those little nuggets of butterscotch!

  2. #
    Katrina @ Warm Vanilla Sugar — November 16, 2012 at 12:12 pm

    These sound soooo tasty!! Love this idea!

  3. #
    Rachel (Two Healthy Plates) — November 16, 2012 at 1:03 pm

    Such a fun flavor combination – these cookies sound amazing!

  4. #
    Colleen @ What's Baking in the Barbershop?! — November 16, 2012 at 1:07 pm

    I can definitely see how this flavor combo works so well! YUMMM!
    And I love the idea of the baking it forward! Going to check that out.

  5. #
    Courtney @ The Granola Chronicles — November 16, 2012 at 3:58 pm

    My husband loves ginger cookies…but I have a feeling he would love these even more! Adding this to my Christmas cookies to-bake list. :)

  6. #
    Tara @ Chip Chip Hooray — November 16, 2012 at 3:59 pm

    I have a love affair with butterscotch chips. These are a great flavor combo!

  7. #
    Veronica Lambert — November 16, 2012 at 4:39 pm


  8. #
    Erin — November 16, 2012 at 4:57 pm

    Soft ginger cookies are the best! Love that you added butterscotch

  9. #
    Stephanie — November 16, 2012 at 4:58 pm

    I just made Ginger Molasses Cookies. BUT WITHOUT BUTTERSCOTCH CHIPS!
    The horror!! I’ll have to bake another batch with chips and soon! =)

  10. #
    DessertForTwo — November 16, 2012 at 6:37 pm

    What a great combo! I’m such a ginger fan. I know this would be awesome with butterscotch!

  11. #
    natalie@thesweetslife — November 16, 2012 at 7:28 pm

    love ginger cookies of all forms but have never tried with butterscotch! remembering this for next time!

  12. #
    Cathy @ Noble Pig — November 17, 2012 at 2:24 pm

    These sound amazing, I love the flavors and a soft cookie!

  13. #
    Life's a Bowl — November 18, 2012 at 1:52 pm

    I love gingersnaps but prefer chewy cookies, love this alternative! I’ve never baked with butterscotch chips but this would be a great first ;)

  14. #
    noor — November 25, 2012 at 4:29 am

    I love ginger cookies, your recipes are so wonderful. I have seen you the 1st time at Dr.Oz show, you have done 3 great recipes, I will be grateful if you kindly inform me with their ingredients and directions.

  15. #
    Angela @ AnotherBitePlease — November 27, 2012 at 1:06 pm

    pinning..these look so yummy…perfect for Christmas.

  16. #
    Shannon — December 3, 2012 at 12:38 am

    what a great idea for the tins! these sound like great cookies, too :)

  17. #
    Erin @ Texanerin Baking — December 27, 2012 at 8:09 am

    What?! Nooo. Butterscotch chips are not the next best thing. Butterscotch chips are the king of all chips. Of all sweets, even.

    Anyway, these look magical. I’m saving this for next year!

  18. #
    Amy — February 28, 2013 at 1:52 am

    These are the best cookies I have ever made. They’re even better two days after – the ginger flavor comes through much more. So good, thank you!

    • admin replied: — February 28th, 2013 at 2:04 am

      Oh, I’m so glad you like them! They’re my favorite, too :)

  19. #
    Avis — December 2, 2013 at 9:26 pm

    I made these cookies this afternoon and the flavors of ginger, butterscotch and molasses combined with wonderful spices is simply fabulous. I made the cookies smaller for gift giving and this recipe made 66 smaller delicious tea-sized cookies. Baking them in a convection oven for 10-11 minutes did the trick. Thank you for sharing!


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