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

Ingredients:

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

Directions:

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