Butterscotch Chip Spice Cookies

Recipe by Cuisine at Home, 2010 Cookie Mini Cookbook

Servings: 4 dozen

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 (optional)

Directions

1. Stir flour, cinnamon, ginger, baking soda, and salt together in a small bowl; set aside.

2. Cream butter and brown sugar with a mixer until smooth.  Beat in egg and vanilla.

3. Mix in flour mixture just until blended.  Do not overmix or cookies could become tough.

4. Fold in butterscotch chips, then cover and chill dough until firm, about 1 hour.

5. Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Shape dough into 2 inch balls and arrange on prepared baking sheets, spacing 3 inches apart.  Bake 12 to 14 minutes, or until golden and just set.  Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Option:  The original recipe states to roll the cookie dough balls in powdered sugar before placing on baking sheets.  This is a very sweet cookie and I found that rolling in the powdered sugar was not needed

Recipe shared by Jamie on Mom’s Cooking Club blog.