Butterscotch Chip Spice Cookies

Scrumptious cookies spiced with cinnamon and ginger, speckled with butterscotch chips, and encased in a coating of powdered sugar. Simple, rich and delicious these cookies are perfect for your next holiday party. Keep the dough in the refrigerator for those unexpected holiday guests and you can serve fresh from the oven cookies! You can also roll the dough into balls and freeze them to bake later. Just roll the balls in powdered sugar before placing in the oven. Holiday baking in my house is in full swing and I can’t believe that there are only 14 days until Christmas! If you haven’t started thinking about home-baked treats for your family, friends, neighbors, and co-workers-look no further! I have posted many cookie and holiday baking recipes. The holidays are the best time to bake cookies and share them with family and friends, so what are you waiting for? 🙂

Butterscotch Chip Spice Cookies


2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
12 ounces butterscotch chips
powdered sugar


In a medium bowl, combine flour, cinnamon, ginger, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar; about 3 minutes. Beat in egg and vanilla. Mix in flour mixture just until blended. (Do not overmix)
Fold in butterscotch chips. Shape dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or overnight.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Remove dough from refrigerator, if it was allowed to chill overnight, let sit at room temperature for 10 minutes. Place the powdered sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the powdered sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 3 inches apart.
Bake until the cookies are golden brown and just set about 12 to 14 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.

Source: Cuisine at Home Magazine, Cookies for the Holiday

19 Responses to “Butterscotch Chip Spice Cookies”

  1. #
    Patricia — December 12, 2010 @ 12:53 pm

    making these today! 🙂

  2. #
    Angie Walker — December 12, 2010 @ 1:56 pm

    Oh my…..this one has got to be a “must try”. Butterscotch??? Yumm-O…

  3. #
    Tiffany @ Conor & Bella — December 12, 2010 @ 6:36 pm

    I love crackly cookies! And butterscotch…yum!

  4. #
    Lucie — December 13, 2010 @ 2:02 am

    I love the addition of butterscotch chips. This is the perfect way for me to put the bag I’ve been devouring to good use–I get one bag of butterscotch chips a year when I go back to the US and I can’t keep my hands off them!

  5. #
    3rdfloorbakes — December 13, 2010 @ 12:02 pm

    I love crinkle cookies– I’ll definitely have to try these!

  6. #
    Coggie — December 14, 2010 @ 12:37 am

    I just found you! I made these cookies after love at first sight–as Christmas gifts for friends. Thumbs up. Also bookmarked your blog. Love your classic style.

  7. #
    Elin — December 14, 2010 @ 1:28 am

    Beautiful Christmas cookies 🙂 Love it and thanks for sharing the recipe. Great for the coming festive season!

  8. #
    Dimah — December 14, 2010 @ 3:15 am

    Beautiful photos! These cookies sound great.
    Congrats on the top 9!

  9. #
    jennynoowyn — December 14, 2010 @ 4:04 am

    they look great! thank you for sharing…great post :))

  10. #
    ezsrecipes — December 14, 2010 @ 10:59 am

    You’ve been all over the Top 9 lately! Good for you! Love these cookies, I have a similar recipe but I used spice cake mix and didn’t make mine from scratch.

  11. #
    sensiblecooking — December 14, 2010 @ 1:43 pm

    I had been looking for Christmas cookie recipe forever for my friends and family, this christmas. I love the addition of cinnamon, nutmeg with butterscotch chip. I found the recipe I had been waiting for. Thank you. Now off to the store to get the ingredients.

  12. #
    Hester Casey (Alchemy Ireland) — December 14, 2010 @ 2:41 pm

    Forget chocolates! I’d be ecstatic to open a box of these gorgeous cookies. Santa, are you listening?

  13. #
    Sandra — December 14, 2010 @ 6:21 pm

    Great use for butterscotch chips and love the styling.

  14. #
    shannon — December 17, 2010 @ 4:59 pm

    Great Post and congrats on being named Foodbuzz’s Top 9!!! That is a pretty cool honor!!!

  15. #
    Patty — December 31, 2010 @ 2:16 pm

    These sound wonderful! And I love your presentation. 🙂

  16. #
    M. Jaffre — December 8, 2011 @ 5:28 pm

    Thank you so much for sharing this recipe! This has been a family favorite for many years, an expected cookie at Christmas. The problem is, my house is 90% packed to move across country, and the recipe is somewhere… You are a life saver! Thanks again!

  17. #
    Kelsey — December 10, 2011 @ 5:11 pm

    I have made these for the last five years and they are always a hit. I made one batch with butterscotch and one batch with peppermint chips, which are becoming harder to find!

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  19. #
    Jennifer Wolfe — June 23, 2013 @ 2:16 pm

    Very good, easy to make. I cut the butter in half and they turned out fine.

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